"This is a simple, smooth and creamy vegan chocolate pudding. I like to use ground chocolate as a substitute for the cocoa." — Kathleen Amos-Robel
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1 1/2 cups
unsweetened cocoa powder
It's a shame that the last reviewer only rated the recipe three stars because she didn't know how to keep the corn starch from clumping, because she did like the recipe. Since there have been no other reviews until mine I'm assuming her three star revies has kept others from trying it. Well here's a completely positive review! The pudding was fantastic and still is, I'm gulping it down as I write. It's rich and you can't even tell there's no dairy! Great for Vegans like me and even for you Dairy Lovers out there! There's no difference in aste or texture between this recipe and your typical chocolate pudding recipe except this is better. I'll never even consider store bought again! To prevent the corn starch from clumping once added to the hot mixture you just need to make sure that the corn startch and water mixture are completely stirred together with no globs of corn startch left, it needs to be completely smooth. If that part is done correctly, and it's not hard, there will be no clumping. The only other way that cornstartch will clump is when it's added directly to a hot mixture, so always mix it first with a liquid until smooth or add cornstarch directly to what ever you're making, but make sure the mix you are adding it to is cold or cool. Thanks for the recipe, I will be making this again and again!
Gag city!!! I won't even say what it tasted like.
I had doubts....but not anymore. I used rice milk and it came out delicious. I added a little extra vanilla, used the recommended 1/3 cup sugar and it was fabulous. To prevent any clumps I mixed the cornstarch in the water first and then blended everything before heating....Smooth and Yummy. Thanks.
I found that instead of mixing the water and the cornstarch, you should mix the sugar, cornstarch and cocoa powder together, then whisk that into the milk and water, and you will not get lumps. Also, you should put plastic wrap touching the top of the pudding to prevent that gluey mess on the top.
This is great for what it is!! I like it better than chocolate pudding from the little cardboard box that's mixed with milk. I read the reviews first and made a few changes: First, I used chocolate soy milk instead of normal because that's what I already had in the refrigerator, and I added 1/3 a cup of sugar because some people had said it was bitter. I also put in some cinnamon because I like cinnamon. I put it all in the food processor and gave it a whirl to get the cocoa mixed in, I think maybe that step should be added to the directions! That kept the texture perfectly smooth, and like some others have said, make sure that the cornstarch and cold water are completely mixed up before you add it to the rest of the stuff. Next time, I'm going to add a little less cornstarch and more sugar, then I think it will be perfect :o)
This was pretty good though I could not keep the cocoa from clumping together. Next time I'll mix it with a blender or mixer before heating it up.
I thought this was great. Very creamy and rich. I decided to make mine sugar free and added four packets of sugar substitue in place of the granulated sugar. I will use this again!
super de-lish! insanely easy AND quick to make! tastes just like the pudding i used to have when i was a kid! i used "Silk" plain soymilk and Hershey's unsweetend cocoa powder. make sure to mix the corn starch in COLD water in a seperate bowl before adding to the heated saucepan (this prevents clumping). YUMMY YUM YUM! 5 STARS!
* Percent Daily Values are based on a 2,000 calorie diet.
Dairy Free Chocolate Pudding
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 42
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