Active time: 5 minutes Total time: 1 hour, 15 minutes
Silky-smooth and deeply chocolaty, you’d swear this pudding was made with dairy milk. Instead, it uses oat milk, whose thickness and creamy texture is most welcome. Be sure to pass the cocoa and cornstarch through a sieve to prevent lumps, and add the milk gradually so it hydrates the cocoa slowly.
Vegan Oat Milk Chocolate Pudding
- 1/4 cup (25g) unsweetened cocoa
- 3 1/2 tablespoons cornstarch
- 1/3 cup (75g) sugar
- 1/8 teaspoon kosher salt
- 2 cups (473ml) unsweetened oat milk
- 1 teaspoon vanilla extract
- 1 ounce (28g) dairy-free chocolate chips
Sift cocoa and cornstarch through a fine sieve into a medium, heavy saucepan. Stir in sugar and salt with a silicone spatula. Add about 1/4 of milk, stirring with a spatula to form a paste; gradually stir in the remaining milk.
Cook mixture over medium heat, stirring almost constantly with a spatula, until thick and bubbly, 6–8 minutes. Remove from heat. Stir in vanilla and chocolate chips. Stir until chocolate melts and the mixture is smooth.
Spoon mixture into a medium bowl. Press a piece of plastic wrap directly onto the surface. Chill at least 1 hour before serving.
Serves: 4 | Serving Size: About 1/2 cup
Nutrition (per serving): Calories: 211; Total Fat: 8g; Saturated Fat: 2g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 111mg; Carbohydrate: 41g; Dietary Fiber: 7g; Sugar: 22g; Protein 4g
Nutrition Bonus: Potassium: 203mg; Iron: 23%; Vitamin A: 0%; Vitamin C: 0%; Calcium: 123%