Gluten Free Dairy Free Chocolate Pudding Recipes

DAIRY FREE CHOCOLATE PUDDING

Steps:

• In small bowl, combine cornstarch and water to form a paste.
• In large saucepan over medium heat, stir together soy milk, vanilla, sugar, cocoa and cornstarch mixture. Cook, stirring constantly, until mixture boils. Continue to cook and stir until mixture thickens. Remove from heat. Pudding will continue to thicken as it cools. Allow to cool five minutes, then chill in refrigerator until completely cool.

GLUTEN FREE DAIRY FREE CHOCOLATE PUDDING

Steps:

• Heat 1 1/2 cups of almond milk in a saucepan over medium heat.
• Add cocoa powder and xylitol to almond milk and whisk together.
• Whisk the remaining 1/2 cup of almond milk with corn starch separately in a small bowl.
• Pour in the remaining 1/2 cup of milk to the saucepan. Whisk until thickened and comes to a boil, about 7 minutes.
• Remove the pudding from heat and add vanilla extract.
• Pour pudding into bowl or bowls and cover with plastic wrap.
• Chill for a few hours in the refrigerator.

VEGAN CHOCOLATE PUDDING

Steps:

• In a small saucepan, combine sugar, cocoa, and cornstarch.
• Add cold dairy-free milk and stir until smooth.
• Cook over medium heat until mixture comes to a boil, stirring constantly.
• Once boiling, cook for another minute or until it starts to thicken.
• Stir in dairy-free vegan chocolate chips. Keep stirring until smooth.
• Remove from the heat.
• Add in vanilla and whisk until fully incorporated.
• Spoon pudding into dessert dishes and place in the refrigerator until chilled.
• Serve cold. If desired, top with dairy-free whipped cream.

CHOCOLATE CHIA BUDINO

Steps:

• In a medium bowl whisk together the cocoa powder, maple syrup, vanilla, salt, almond milk and yogurt until smooth. Stir in the chia seeds. Cover and refrigerate for at least 6 hours or until thickened to the consistency of pudding. Serve topped with the chocolate almonds and raspberries