Saturday, October 29, 2011

Vegan Chocolate Pudding - Healthy Pudding from Scratch

Healthy Vegan Chocolate Pudding
Mmmm. Chocolate Pudding. And I've dressed it up for Halloween too! 

There is a soft spot in my heart for chocolate pudding. I love the creamy cool texture of the stuff. What I do not love is all the artificial ingredients and preservatives in those instant pudding mixes. What exactly is in that mystery powder? Well there's a whole lot of: disodium phosphate and tetrasodium pyrophosphate (for thickening), mono- and diglycerides (prevent foaming), and BHA (preservative). Not cool.

Dr. Oetkers has an awesome organic pudding mix (mentioned here) but I find it difficult to find where I live and why buy pudding when you can make healthier pudding from scratch with everyday ingredients?

I found a recipe in Vegan Pie in the Sky for chocolate pudding. It's easy, vegan and using soy milk it's lower-calorie too! In the cookbook the pudding is meant to be poured into a cookie pie shell and chilled but I simply pour the pudding into single serving sized jars or ramekins and chill them that way. 

Now I have my own homemade pudding cups! You have no idea how much joy I obtained eating one of these last night! ;-) 


Healthy Vegan Chocolate Pudding
Vegan Chocolate Pudding
from Vegan Pie in the Sky by Isa Moskowitz and Terry Romero

Ingredients:
  • 3 cups of soy milk
  • 1/4 cup cornstarch
  • 1/3 cup sugar
  • 3 tbsp unsweetened cocoa powder
  • 3 tbsp semisweet chocolate chips (make sure they are vegan if you strictly follow this diet)
  • 1 tsp pure vanilla extract

Directions:
  1. Whisk one cup of soy milk with the cornstarch in a medium sauce pan. Whisk until the cornstarch is dissolved. Whisk in the sugar, cocoa powder and remaining soy milk. Cocoa powder will be lumpy but don't worry, it will dissolve.
  2. Turn burner onto high and whisk the mixture until it just starts to boil. Reduce heat to simmer and continue to whisk until the mixture is thickened. This whole process should take around 7 minutes. 
  3. Remove from heat and stir in the chocolate chips and and vanilla extract. Pour into serving containers. Let sit on counter until the pudding is not longer steamy. Cover with lids or parchment paper to prevent a skin from forming.
  4. Cool for 3 hours in the refrigerator.