This delicious, creamy, dreamy chocolate pudding is one of my favorite desserts. It goes together in a snap, and is gluten-free and vegan too.
3/4 cup brown sugar, packed
1/2 cup unsweetened cocoa powder
1/2 cup cornstarch
Pinch of sea salt (I use pink Himalayan)
3 cups plain soymilk
1 teaspoon pure vanilla extract or paste
Dairy-free semi-sweet chocolate chips for garnish, optional
In a large pot, whisk together the sugar, cocoa powder, cornstarch, and pinch of salt. Add the soymilk, whisking until smooth. Bring the mixture to a simmer over medium heat, whisking continually. If mixture looks like it’s starting to scorch or burn, reduce the heat slightly. Cook the pudding, whisking continually, for 5 to 10 minutes, or until pudding is really thickened.
Remove the saucepan from heat and stir in the vanilla. Serve the pudding warm, or scoop into a bowl or small canning jars or containers and let cool. If you don’t like the chocolate skin that forms on the top of cooled pudding (I personally love it!), you can press a piece of plastic wrap onto the top of the warm pudding. Refrigerate until ready to serve.
Keywords: chocolate pudding, vegan, gluten-free, dairy-free