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.
Rich and gloriously-intense, this pudding is set apart by a smooth, velvety finish. You’ll need both cocoa powder and your bittersweet chocolate of choice, along with a cup of oat mylk (I’ve shared a simple hack to make your own if you don’t have any) and fifteen minutes of your time to whisk it all together. A dash of cornstarch thickens this vegan pud to a creamy consistency, while just a couple of tablespoons of Demerara sugar is my go-to sweetener for its caramelly undertones (you can use cane or coconut sugar if you prefer).
Rustled up in an instant, what results is nothing short of magical bliss. Sprinkle some more chopped dark chocolate and a touch of fine sea salt to finish with an impressive flourish. This recipe makes two puddings – enough for you to share with your special someone (or to stash in the fridge for yourself, no judgement). Scale it up as required if you’re making this ahead of time to serve a crowd.
Dairy-Free & Eggless Dark Chocolate Pudding
Makes 2 – 3 (Depending on the Size of Serving)
- 2½ tbsp dark brown Demerara sugar (alternatively add cane sugar/ coconut sugar/ caster sugar depending on preference)
- 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 below 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)
- pinch of sea salt
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.
* Alternatively, you can use your plant-based mylk of choice but do note that the final texture and flavour will not be the same.
- 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.
Liked this eggless dark chocolate pudding?
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