This is a very rich and satisfying chocolate pudding that simply substitutes almond milk for cow's milk.
Sift dry ingredients into a medium saucepan. Whisk in the almond milk a little at a time to make sure everything is evenly dissolved and free of lumps.
Turn on the heat to medium-high. Add the chocolate. Stir continuously to keep from scorching. Bring to a boil.
Reduce heat to medium, and keep stirring for another minute or two when the mixture fully thickens.
Remove from heat and add vanilla. Mix together thoroughly. Transfer to serving container(s) and cover with plastic wrap. Not sure if the plastic wrap really needs to be touching the surface of the pudding the way it does with dairy & eggs pudding. There doesn’t seem to be the tendency to form a skin with almond milk.
Refrigerate for at least 3 hours to let it fully set.
You could substitute soy or rice milk, but you'll be missing out. Almond milk's flavor blends beautifully with chocolate. I recommend a brand such as Pacific or Silk.
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Serving Size: 1 Serving (135g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 439 | ||
Calories from Fat: 72 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8g | 11 % | |
Saturated Fat 4.7g | 24 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 2.4mg | 1 % | |
Sodium 62.2mg | 2 % | |
Potassium 202mg | 5 % | |
Total Carbohydrate 94g | 28 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 92.2g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 439
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