Vegan Chocolate Pudding

This chocolate pudding is inspired from a recipe we did in our brunch practicum in culinary school. I loved it so much I wanted to have a version of my own.

I’m using agar flakes in this recipe which comes from sea vegetables. It’s basically vegan gelatin and it a great thickener to use for puddings, pie fillings, icings, custards- anything you would need to thicken up the texture in a recipe. There are several kinds of agar so if you are going to try this out be sure to get the agar FLAKES, not powder. The powder is a lot stronger and won’t work for this particular recipe. I hope you give this a try; I promise you won’t be disappointed!

Yield: about 2 cups

Ingredients:

  • 1 can of full fat coconut milk (14 oz)
  • 4 tablespoons unsweetened cocoa powder
  • 2 tablespoons agar flakes, NOT POWDER (I use this brand)
  • pinch of sea salt
  • 1 tablespoon organic cornstarch
  • 3 tablespoons filtered water
  • 1/2 cup pure maple syrup, Grade A
  • 1 teaspoon vanilla extract
  • 2 tablespoons cashew butter

 

Procedure:

  1. In a pot, add coconut milk, cocoa powder, agar flakes, and sea salt. Bring to a boil and simmer for 20 minutes stirring occasionally until agar flakes dissolve.
  2. In the meantime, mix cornstarch and water in a separate bowl and whisk until combined.
  3. Add cornstarch mixture to pot, bring to boil, and continue to stir until mixture is thick.
  4. Add maple syrup and vanilla extract. Stir to combine and cook for another minute.
  5. Remove from heat.
  6. Mix a small amount of cocoa mixture with cashew butter until cashew butter is thin and smooth.
  7. Add cashew mixture back to cocoa mixture and stir to combine.
  8. Pour mixture into a bread tin pan and let sit overnight or at least 2 hours to set.
  9. Add firm mixture to a food processor and process until smooth.
  10. Serve and enjoy!

 

Notes:

  • Feel free to add toppings such as coconut shreds, nuts, seeds, or fresh berries!
  • Save mixture in container in the refrigerator for 1 week.