Happy Valentine’s (or Galentine’s Day if you are a fan of Parks and Recreation)! I wanted to share one of my favorite chocolate dessert recipes with you, and I figured, what could be more fun than a chocolate pudding bar?!
The pudding itself is super easy to make. You can use any kind of milk ( I usually use soy because it’s a bit richer, but almond and coconut milk work too), Dutch process cocoa powder, cornstarch (for thickening), brown sugar and pure vanilla extract. You can have fun and twist your chocolate pudding into other flavors like chocolate orange, chocolate mint (think Thin Mints), raspberry, almond and more..
The real fun though comes with a topping bar. You build your own pudding parfaits, with toppings like crushed cookie chunks, marshmallows, raspberries or cherries, chocolate chip, whipped topping, and honestly whatever else you can dream up!
This is a perfect dessert for a group and is always a favorite with kids and adults alike. Just put all of your toppings out in bowls, use small canning jars or short glasses for the pudding (either pre-portioned beforehand or scooped from a bowl, and you are ready to go. This pudding is best served the same day it’s made, though you can make it several hours ahead and refrigerate until ready to serve. It’s also delicious served warm right out of the pot!
Let me know if you make this recipe. I can’t wait to hear. Happy Valentine’s Day!
xo Julie
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Chocolate Pudding (vegan + gluten-free)
- Yield: Serves 4 to 6 1x
Description
This rich and chocolaty pudding is a snap to make, and so delicious!
Ingredients
1 cup lightly packed brown sugar
1/2 cup unsweetened cocoa powder (preferably Dutch process)
1/2 cup cornstarch
3 cups soymilk or other milk of choice
Pinch sea salt
1 teaspoon pure vanilla extract or 1/2 teaspoon vanilla and 1/2 teaspoon almond extract
Instructions
In a large pot, whisk together the brown sugar, cocoa powder, and cornstarch. Add the soymilk and pinch of salt, 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 to medium low. Once the pudding comes to a simmer, lower the heat and continue simmering gently, whisking continually, for another few minutes until the pudding is thick.
Remove the saucepan from heat and stir in the vanilla. Serve the pudding warm, or scoop into a serving bowl or individual cups. Press a piece of plastic wrap onto the surface of the pudding (to prevent a skin from forming) and refrigerate until ready to serve.
