Chocolate Almond Milk Pudding
Looking for a homemade chocolate pudding without the dairy milk? This Chocolate Almond Milk Pudding recipe is for you! Only 10 minutes to make and 7 simple ingredients.This recipe is egg-free and can easily be made vegan, gluten-free and dairy-free!
Equipment
- 1 saucepan
- 1 whisk
- 1 bowl
Ingredients
- 4 tablespoon all-purpose flour
- 3 tablespoon unsweetened cocoa powder
- ⅓ cup white sugar, or coconut sugar
- 1 ¼ cup unsweetened almond milk
- 13 oz can of full fat coconut milk
- 1 cup chocolate chips, milk or dark chocolate
- 1 teaspoon vanilla extract, *see notes
- pinch of salt
Instructions
- In a medium saucepan, combine the all-purpose flour, white sugar, and cocoa powder. Slowly pour in unsweetened almond milk and coconut milk and turn burner on to medium heat. Constantly whisk until milks begin to boil.
- Whisk constantly for 2 more minutes once boiling. You'll feel the pudding begin to thicken. Remove saucepan from the heat and stir in chocolate chips and vanilla extract. Add a pinch of salt and whisk slowly until chocolate chips are melted and mixture is smooth.
- Transfer the warm pudding to a bowl and cover with plastic wrap, pressing the plastic wrap down so it's touching the top of the pudding. Chill for 2-3 hours, until pudding is completely set.
Notes
Extract: create a flavor combination that compliments the chocolate taste by using different extracts, such as peppermint extract to make peppermint chocolate pudding or mint extract to make mint chocolate pudding! Use more than the 1 teaspoon of extract the recipe calls for for a stronger flavor.
Storing: keep homemade pudding in a covered container in the fridge for up to 5 days. It can be frozen for up to 3 months in freezer safe storage bags.
Nutrition
Serving: 4ozCalories: 219kcalCarbohydrates: 22gProtein: 2gFat: 15gSaturated Fat: 12gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 62mgPotassium: 155mgFiber: 2gSugar: 16gVitamin C: 1mgCalcium: 57mgIron: 1mg
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