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
- 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.
Liked this eggless dark chocolate pudding?
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