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Why This Recipe Is So Easy To Love
This dessert is rich, creamy, and completely plant-based, making it a guilt-free treat for everyone. It uses simple ingredients you likely have on hand, and it comes together quickly without any complicated steps.
Expert Cooking Tips
- Use a high-quality cocoa powder for the best chocolate flavor.
- Stir constantly while cooking to prevent lumps and burning.
- Chill the pudding for at least an hour to help it set and enhance the texture.
- Stir constantly while cooking to prevent lumps and burning.
- Chill the pudding for at least an hour to help it set and enhance the texture.
Directions
Pour the soy milk into a saucepan and warm it over medium-low heat. Add the sugar, cocoa powder, cornstarch, and a pinch of salt, then whisk everything together until the mixture is smooth and lump-free. Keep the pan on the heat, stirring every minute or so, until it starts to bubble and thickens up—this usually takes about 10 to 15 minutes. Once it’s nice and creamy, take it off the heat and stir in the vanilla extract. Let it cool a bit before digging in, or pop it in the fridge if you prefer it chilled.
Serving Advice
Serve chilled with fresh berries or a sprinkle of chopped nuts on top. For an extra touch, add a dollop of coconut whipped cream or a drizzle of almond butter.
Keeping Leftovers Fresh
Store the pudding in an airtight container in the refrigerator for up to 3 days. Give it a quick stir before serving, and avoid freezing as it may affect the texture.
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