chocolate pudding

I found this pudding while going through a back copy of VegNews (jan + feb 2008). I’ve made other vegan chocolate pudding before, but this is far quicker and the nut crust makes for a very nice contrast to the pudding. I make a third of the recipe, which fits into a 500 ml ramekin and is the right size to last me for a few days.  You can double it to fill another ramekin or three times the measurements can be put into a 9 inch pie pan.

Crust ingredients:

1 tablespoon cocoa nibs (optional)

1/3 cup pecans

½ teaspoon cinnamon

1/3 cup medjool dates, pitted (about 5 dates). If you keep these in the refrigerator, like I do, they can get tough. I microwave them for about 10 seconds before using so they are much softer.

1 tablespoon water, as needed

Crust directions:

In a hand blender, pulse cocoa nibs until finely ground. Add pecans and cinnamon and pulse again until coarsely ground. Add dates and continue to process. Add water as needed and process until mixture looks like a thick paste. Press into bottom of ramekin.

Note: you can skip the nut crust altogether, or substitute other nuts like walnuts or almonds. I have also added dried cherries which was very tasty.

Pudding ingredients:

¼ cup unbleached cane sugar (I sometimes use a little less)

2 tablespoons cocoa powder

2 tablespoons cornstarch

1 cup unsweetened chocolate soymilk (you can also use regular unsweetened)

1 teaspoon vanilla

Pudding directions:

In a small saucepan, stir together sugar, cocoa powder, cornstarch until free of lumps. Whisk in soymilk. Whisk constantly over medium heat for 5 minutes or until very thick (which for me is right at the 5 minute mark). Remove from heat and stir in vanilla. Pour over crust in ramekin. Chill or enjoy while warm!