Vegan Chocolate Pudding This nostalgic pudding dessert recipe can be eaten on its own or with a dollop of whipped topping making it creamy, chocolatey and super pretty RECIPE AND PHOTOGRAPHY BY CANDICE HUTCHINGS Candice, aka, the Edgy Veg, is a vegan chef, cookbook author and owner of a woman-operated vegan news platform in Toronto, ON. She shares recipes, insider food hacks and content surrounding sustainability, recipe creation and women’s health issues. EDGY VEG
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THEEDGY VEG
f you’ve found yourself missing classic chocolate pudding, this one is for you. This is a simple chocolate dessert to make and enjoy like we’re kids again. All you have to do is whisk everything in a pan and set it in the fridge.
Serving Size: 4
INGREDIENTS • • • • • • • •
½ cup granulated sugar ¼ cup unsweetened cocoa powder ¼ cup cornstarch 1/8 tsp. salt 2 cups unsweetened soy milk ½ tsp. instant coffee 1 ½ Tbsp. vegan butter, softened ¾ tsp. vanilla extract
DIRECTIONS 1. Add sugar, cocoa, cornstarch and salt to a saucepan and whisk in soy milk and instant coffee. 2. Bring to a boil over medium heat, stirring constantly until the mixture thickens. 3. Remove from heat and stir in butter and vanilla. Allow to cool for 10 minutes. 4. Transfer to a container and place a piece of plastic wrap directly on top of the surface of the pudding (to prevent skin from forming) and allow to cool at room temperature. Transfer to the fridge to chill. 5. Serve cold. Nutrition facts per serving Calories 226; protein 6 g; fat 7 g; carbs 33.7 g.
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