vegan dark chocolate peppermint pudding
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: desserts
SERVES: 6-8
- 3/4 cup cane sugar
- 1/2 cup dutch processed cocoa powder
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups full-fat oconut milk, stirred
- 1/2 cup unsweetened almond milk or coconut milk beverage
- 1/2 cup dairy free chocolate chips
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure peppermint extract
- 1 tub So Delicious Cocowhip dairy free whipped topping or whipped coconut cream
- crushed peppermint candies
- To make chocolate pudding, whisk together sugar, cocoa powder, cornstarch and salt in medium saucepan.
- Over medium heat, whisk in culinary coconut milk and almond milk. While stirring constantly, cook until bubbly and thick (about 5 minutes).
- Remove pudding from heat and stir in chocolate chips, vanilla and peppermint extract. Continue to stir until chocolate chips are completely melted.
- Immediately pour pudding into serving bowls or jars. Cover pudding with plastic wrap, so it's touching top of pudding to prevent film.
- Place pudding in refrigerator to chill completely, 1-2 hours.
- To serve, top pudding with cocowhip whipped topping and crushed peppermint candies.
*Full-fat canned coconut milk {shaken} is the same thing as culinary coconut milk. Any of your favorite brands will work perfectly!
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2016/12/vegan-dark-chocolate-peppermint-pudding.html
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