Allergy Friendly Vegan Chocolate Pudding

A few weeks ago, I made a Vegan Chocolate Pudding (delicious) that used tofu (soy) as the base ingredient. While this pudding was the perfect gluten & dairy-free solution for me, it wasn't for one of my readers.

I soon had a request for a gluten-free, dairy-free, soy-free and corn-free chocolate pudding. Wow. Deb, this post is for you.

After spending some time determining what would provide a nice and thick pudding texture, I came up with this allergy friendly dessert. Coconut milk is the main ingredient and a combination of tapioca starch and arrowroot powder help create a thick and creamy texture, that’s perfectly pudding-like.

The end result? A yummy chocolate pudding safe for the masses. :)


Allergy Friendly Vegan Chocolate Pudding
by Laura Friendly

Makes: 4 to 6 servings
start to finish: 30 minutes (not including refrigeration)

• 2 cans coconut milk, room temperature (I used lite coconut milk)
• 1 ½ to 2 cups vegan chocolate chips, melted (depending on how sweet/chocolaty you like it)
• ¼ cup tapioca starch
• 1 tsp arrowroot powder
• 1 ½ tbsp vanilla
• ½ tsp salt

Mix ½ cup coconut milk with tapioca starch and arrowroot until dissolved. Set aside.

In a medium non-stick sauce pan, add the remaining coconut milk and stir over medium heat until liquid starts to bubble. Reduce heat to low and whisk in the melted chocolate, vanilla and salt.

Slowly add in the tapioca mixture while continuously whisking. Allow liquid to cook for about 15 minutes, stirring constantly, until the liquid becomes nice and thick.

Transfer into individual glass containers, cover and refrigerate overnight before serving.

notes:
• Excess condensation will form on the lid or cover while the pudding is cooling, so remove the cover gently and shake off any excess water
• This pudding has a tendency to form a thick skin on the surface, that’s perfectly good to eat… but it you don’t like “pudding skin,” lay a piece of plastic wrap directly on top of the pudding surface, smoothing it out completely before refrigerating.

Vegan Chocolate Pudding

Have you ever had one of those days… where nothing seems to work? You burned your cookies… over-mixed your dough… got carried away and over-spiced your meal… This was me last week. Nothing seemed to be going my way in the kitchen. After one more failed attempt at a culinary delight, I closed shop, grabbed my yoga mat and headed to the studio for a much needed detox.

Some days just go like that. They are messy. But messes can be beautiful things too because they help you to take a step back and reflect. The messy days make you appreciate the other days… Where everything seems to fall into place. You just click.

So in honor of the other days here is a simple dessert, from my lovely friend Tammy (from The Sweet Tomato). Vegan Chocolate Pudding.

If you are craving chocolate then this is for you. Pudding that gives the Jello Pudding Cup a run for its money. No joke, this is ridiculously easy, fast and delicious. Soft tofu provides the base for this dessert and trust me, it really is just as smooth and creamy as the real thing.

You can proceed without caution and indulge without fear because this dessert… you really can’t mess up. :)

Namaste.


Serves 4
start to finish: 10 minutes (not including refrigeration)

• 1 12 oz package of soft tofu (I prefer Silken tofu because it has a mild flavor)
• 1 cup gluten & dairy-free chocolate chips, melted
• 1 tsp vanilla, optional

In a small nonstick sauce pan slowly melt chocolate chips over low heat, stirring continually. Once melted, combine chocolate sauce, tofu and vanilla in a food processor and blend until very smooth. Pour into 4 ramekins and refrigerate for 1 hour before serving.