If you’re looking for a quick and a ridiculously-easy recipe for a dark chocolate dessert that is: (a) vegan; (b) free of refined sugar; (c) healthy(ish); and (d) devillishly-decadent – your search stops here with this eggless dark chocolate pudding. Rustled up in an instant, what results is nothing short of magical bliss. Rich and gloriously-intense, this pudding is set apart by a smooth, velvety finish.
Key Ingredients For Making This Healthy Pudding
- Cocoa/ cacao powder and your bittersweet chocolate of choice.
- Oat mylk (you could use another plant-based mylk but the taste would be different)
- Cornstarch to thicken this vegan pud to a creamy consistency
- Demerara sugar for its caramelly undertones (you can use cane or coconut sugar if you prefer)
- More chopped dark chocolate and fine sea salt to finish for garnishing
Healthy(Ish) Eggless Dark Chocolate Pudding
All you need is five ingredients and fifteen minutes of your time to rustle up this deliciously-decadent yet healthy-ish pud. Not only is it vegan, but it's free of refined sugar too! The starring factor? Creamy oat milk!
- 2½ tbsp dark brown Demerara sugar (alternatively you can use cane sugar/ coconut sugar etc)
- 3 tbsp cocoa powder/ raw cacao powder
- 1 tbsp cornstarch (alternatively, you can try arrowroot powder)
- 55 gm bittersweet dark chocolate, chopped / dark chocolate chips
- 1 cup oat mylk (store-bought or homemade; see recipe notes for a simple guide to making your own oat mylk at home)
- ½ tsp vanilla extract (I use Sprig’s Natural Extract of Bourbon Vanilla)
- Sift the Demerara sugar, cocoa powder, cornstarch and sea salt into a medium saucepan. Stir together and slowly pour in the oat mylk (in ½ cup increments), whisking together until evenly combined and smooth.
- Continuously stir the mixture on medium-low heat using a silicone spatula until simmering and the pudding thickens nicely, coating the back of the spatula (if you feel the pudding is cooking too fast, reduce the heat).
- Once simmering, quickly stir in the chopped chocolate/ chocolate chips and give it a good whisk until melted and the pudding is thick and richly-smooth.
- Remove from heat and mix in the vanilla extract.
- Divide the pudding into individual serving bowls/ ramekins and sprinkle over finely chopped chocolate and a touch more sea salt. Serve warm or cold.
- If refrigerating, cover the bowls with a cling-wrap such that the cling-film is touching the pudding (this prevents any skin from forming atop the pudding). The pudding thickens even more as it chills.
How to make oat mylk at home: Blitz oats, water and vanilla extract for 30 – 45 seconds until well combined. Don’t over-blend as this can result in a “slimy” texture of mylk. Strain through a cheesecloth to leave behind the pulp (you can strain twice if needed). This recipe makes a few extra cups, so you can store the leftovers in an airtight container in the fridge; it should stay fresh for a few days.
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So easy to make and so delicious!! This is definitely a make again recipe!