Do You Need Almond Milk Chocolate Pudding?
Well, need might be a strong word, but this easy, from-scratch pudding is certainly about indulging and never feeling deprived. And if you are looking for a dairy-free, lactose-free chocolate treat, this Almond Milk Chocolate Pudding fits the bill.
At FODMAP Everyday® we feel very strongly about providing you with choices. And if you feel like a sweet treat, it is best to control the quality of ingredients with something homemade – and you can better keep track of the FODMAPs as well.
This Almond Milk Chocolate Pudding can be made ahead and refrigerated overnight or, and hear me out for a moment, you could serve this warm. Yes, warm chocolate pudding. It is a singular experience that you should experience.
At least once. Maybe twice. Just not in the same week.
Just as you wouldn’t eat chocolate pudding everyday before you started FODMAPing, we suggest showing some restraint now as well. A little goes a long way.
In the images we topped it with Coconut Whipped Cream.
If you like classic dairy, you could top this with whipped cream, which of course means the dish would no longer be dairy-free.
You might also enjoy our articles, All About Cocoa and All About Dark Chocolate.
Let’s make Almond Milk Chocolate Pudding!
Almond Milk Chocolate Pudding
Mmmmm Almond Milk Chocolate Pudding - that we like to serve warm! You can eat it at room temperature or chilled, too. But there is something about warm chocolate pudding...
Ingredients:
- 1/3 cup (28 g) sifted natural cocoa
- 1/3 cup (65 g) sugar
- 2 tablespoons cornstarch
- Pinch salt
- 2 cups (480 ml) unsweetened almond milk, such as Almond Breeze Unsweetened
- 2 ounces (55 g) semisweet or bittersweet chocolate, finely chopped, preferably around 55% to 60% (55% to 61%)
- 1 teaspoon vanilla extract
- Coconut Whipped Cream, optional
- Chocolate shavings
Preparation:
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Have 8 ramekins, goblets or glasses ready to receive the pudding.
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Whisk together the cocoa, sugar, cornstarch and salt in a medium-sized saucepan. Slowly whisk in about half of the almond milk until smooth, then whisk in remaining almond milk.
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Bring to a simmer over low-medium heat, (might take about 3 to 5 minutes), and simmer for 1 minute, whisking frequently until it looks thickened and you can see faint whisk marks. Add chocolate and whisk frequently for about 1 minute more until chocolate melts and the pudding is thick and smooth. The pudding should be thick enough to leave definitive whisk marks in the surface. Remove from heat, whisk in vanilla, then immediately pour into waiting dishes or goblets.
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Now, you have a choice. You probably assumed that the pudding needs to cool down and then even be chilled. And it is true that most puddings are, and this one can be enjoyed in that traditional way. But, what about warm chocolate pudding? Have you ever had warm chocolate pudding? A.M.A.Z.I.N.G. So you can serve warm or cool until almost room temperature, then refrigerate at least 2 hours or overnight until set. Serve chilled with the optional whipped coconut cream topping. A very light shaving of chocolate is a nice touch. If you add this decorative finish, go very light on the chocolate to keep FODMAPs in check.
Notes:
Tips
- Two points to keep in mind: use a chocolate that you love to eat plain and stick within the suggested cacao mass percentage range for best flavor and texture. Secondly, keep your portions to those recommended.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
This is really runny and doesn’t thicken. I even doubled the cornstarch.
Hi there, sorry this didn’t work for you. The recipe definitely works if you follow the directions as you can see from the photos. If you overheat cornstarch it’s actually reverses direction and loses its thickening qualities