Easy Double Chocolate Pudding with Vanilla Chia Pudding
Ingredients:
Chocolate pudding: (for 2)
- 1 cup of full fat coconut milk
- 1/2 cup of almond milk (or light coconut milk)
- 3 tbsp of maple syrup
- 2 tbsp of cacao powder
- 1 tbsp of corn starch (or tapioca flour)
- 1 tsp of vanilla bean paste
- pinch of salt
- 20g of dark vegan chocolate (80% cacao), in chunks
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Instructions
- Combine all ingredients, besides dark chocolate chunks, until smooth (I do it in a blender, it's quicker and I'm sure there are no lumps). Bring the mixture to a simmer in a saucepan, then cook for about 2 minutes, whisking continuously. Add dark chocolate chunks and whisk until melted. Remove from heat, let cool slightly, then transfer to cups (mine were inclined in a muffin pan, therefore the diagonal line). You can serve it warm or chiled in the fridge (chilled becomes more firm).
- For the chia pudding combine 3/4 cup of almond or coconut milk, 1/4 cup of coconut yoghurt, 1 tbsp of maple syrup, 3 tsp of chia seeds and 1 tsp of vanilla paste. Whisk a few times during the first 10 minutes, then place in the fridge for 2-4 hours.
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