Thick and creamy chocolate pudding made with almond milk for those with dairy intolerances.
Chocolate Almond Pudding
Ingredients Makes: 4 servings
1/2 cup coconut sugar ~or~ raw sugar
3 Tbsp unsweetened cocoa powder
1/4 cup organic cornstarch
pinch cinnamon powder
pinch sea salt
2 3/4 cups plain unsweetened almond milk *see recipe below
2 Tbsp unsalted butter, room temperature
1 tsp vanilla extract
Combine dry ingredients. In a medium saucepan stir to combine the sugar, cocoa powder, cornstarch, cinnamon powder and sea salt.
Add the milk and cook. Slowely stir in the milk, whisking until well mixed. Place pot over a burner at medium heat (5 or 6 on the electric stove). Bring to a light boil then reduce heat to medium-low, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and then stir in the unsalted butter and vanilla extract.
Serve. Allow the pudding to cool briefly, and serve warm, or chill in refrigerator until serving.
Recipe shared by: J. Mashall
- How-To Make Almond Milk recipe here!
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