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Prep 5 mins
Cook 5 mins
Rich chocolate pudding from scratch that doesn't take any longer than box pudding to prepare. Recipe from relishmag.com
- Combine cocoa powder, corn starch, salt in a 1 quart saucepan. Add just enough soy milk to make a smooth paste. Gradually stir in rest of the soy milk and agave nectar or honey.
- Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat and stir in vanilla. Pour into serving dishes and chill. Serves 4.
Easy, tasty, and nearly gone (yes, I'm eating it still hot here at the computer!) Could not ask for more in a quick dessert recipe. I used turbinado sugar in lieu of nectar or honey but otherwise stuck to recipe. Thanks for sharing such a delicious dish.
Yum!! This was amazing...so much better than any other chocolate pudding I've ever had! I didn't realize I was out of vanilla extract but I had almond so I used that instead (less than what was called for though). I thought it was great! My BF weirdly thought that it was chocolate raspberry flavored :) I think next time I'll cut back a bit on the agave though because I thought it was a tad too sweet. Thanks for sharing!
Super-easy to make (and I say this as an admittedly terrible cook). Delicious, too. Even my decidedly non-vegan husband loved this pudding. I used plain soy milk and 1/2 cup of regular white sugar, because that's all I had on hand. Looking forward to trying with almond milk and honey next time.