Vegan chocolate pudding

Ingredients for 2 servings:

• 30 g coconut blossom sugar or cane sugar
• 2 tbsp cocoa powder
• 50 g dark chocolate
• 1 tbsp cornstarch
• ½ tbsp guar gum
• 1 pinch of salt
• 500 ml plant milk (plant drink), e.g. hazelnut or almond milk

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 18 minutes

Mix all the dry ingredients except the chocolate thoroughly. Then add 6 tablespoons of the 500 ml milk to the mixture and whisk well. It should be very runny; if it’s not quite liquid, feel free to add a little more. Bring the rest of the plant-based milk to a boil in a saucepan, stir in the cocoa mixture, and cook for another 2-3 minutes. Now add the chocolate to the pudding and let it melt. If it’s not chocolatey enough, feel free to add more. Once everything has come together and the chocolate has melted, pour the pudding into bowls and refrigerate. Notes: The perfect dessert! Especially when I get a craving for something chocolatey during the week, a warm, fresh chocolate pudding is the best way to satisfy those cravings. And the best part: pudding is always super quick to make. It takes less than 10 minutes to make everything, and because I love working with cups and spoons, I don’t even need to get out the scales to measure everything. I find this saves even more time when you don’t have to weigh every ingredient individually. I love eating pudding warm, before it’s fully set. Then it’s best to add more chocolate and watch it melt. My photo shows vegan white chocolate and banana. This makes the pudding even sweeter and less boring.