While I am not a pudding person, this recipe hits the mark for vegans looking for a pudding fix. It’s creamy and delicious and EASY to make. Be sure to top this off with some So-Delicious Coco whip (dairy free) .
In a sauce pan:
2 1/2 Tbl. corn starch
1/4 c. coco powder
pinch of sea salt
1/8 tsp cinnamon ( I would leave this out the next time. It sort of takes over. You could add it at the very end after tasting, if, you thought you’d like to add it)
3 Tbl. almond milk
1/4 c. pure maple syrup
1/2 tsp vanilla extract
1 Tbl. sugar
Stir this till it looks like frosting and then start adding 1 1/2 c. of almond milk one quarter cup at a time. Cook this mixture till it’s a thick sauce. (Pudding thick) If you’d like to add some chocolate chips here, add 2-4 Tbl. Pour into a dish and cover the top with plastic wrap to prevent skim from forming on the top. refrigerate for a couple of hours and serve with Coco whip.
