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
- 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
- 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.
- In the meantime, mix cornstarch and water in a separate bowl and whisk until combined.
- Add cornstarch mixture to pot, bring to boil, and continue to stir until mixture is thick.
- Add maple syrup and vanilla extract. Stir to combine and cook for another minute.
- Remove from heat.
- Mix a small amount of cocoa mixture with cashew butter until cashew butter is thin and smooth.
- Add cashew mixture back to cocoa mixture and stir to combine.
- Pour mixture into a bread tin pan and let sit overnight or at least 2 hours to set.
- Add firm mixture to a food processor and process until smooth.
- Serve and enjoy!
- Feel free to add toppings such as coconut shreds, nuts, seeds, or fresh berries!
- Save mixture in container in the refrigerator for 1 week.