Vegan Chocolate Pudding
Ingredients
- 2 1/4 tbsp arrowroot starch or non-GMO corn starch
- 1 tbsp water
- 1 1/3 cup unsweetened almond milk
- 3 tbsp allulose powder
- 3 tbsp cacao powder
- 1/8 tsp Himalayan sea salt
- 1/4 tsp vanilla extract
- 1/2 cup dark chocolate chips Ghiradelli preferred
- 1/2 cup organic raspberries frozen or fresh
- 2 tsp maple syrup
Instructions
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In a small bowl, combine the arrowroot (or cornstarch) and water. Stir until smooth.
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Add milk, Allulose, cacao powder, and salt to a medium saucepan over medium-high heat.
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Whisk continuously until the mixture is combined.
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Add the starch mixture to the saucepan and continue whisking.
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When it starts to boil and thicken, turn the heat to low, and continue whisking for an additional 60 seconds.
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Remove from heat and immediately stir in the vanilla and chocolate chips.
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Pour the pudding into 2 ramekins or small bowls and refrigerate for 2 hours.
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While the pudding is cooling, add raspberries, maple syrup, and a pinch of salt to a small saucepan over low heat.
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Once the raspberries have released some liquid, turn heat to medium-high. Bring to a boil and boil for 2 minutes, stirring occasionally.
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Remove from heat and pour into a glass container. Let cool completely before storing in the fridge.
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Top the pudding with the raspberry sauce and any other additional toppings.
Recipe Notes
Ideas for additional toppings include chocolate shavings (use a cheese grater to shave a chocolate bar), Simple Mills Gluten Free Sweet Thins, and fresh organic raspberries.
