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Serves
2-3 small servings
Author Notes
My very good friend Noelle has been vegan since college. When we were roommates, it was personal mission to make food that she would eat. The resolution continues, many years later. For this pudding, I recommend using as high quality cocoa powder as you can find. I use Cacao Berry Brute. You can use the pudding portion of this recipe as a base for vegan frostings- simply whip the pudding for five minutes and then add in all-vegetable shortening until it reaches a consistency you like. —Hilarybee
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Ingredients
- Vegan Dark Chocolate Pudding
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1 cup
Unsweetened Vanilla Soymilk (WestSoy recommended)
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2/3 cup
Raw Granulated Cane Sugar
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3 tablespoons
All-Purpose Flour
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2 tablespoons
Dark Cocoa Powder
- Balsamic Macerated Berries
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1 cup
Strawberries, washed, hulled, sliced
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1/2 cup
Red Raspberries
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1 tablespoon
Good Quality Balsamic Vinegar
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2 tablespoons
Raw Granulated Cane Sugar
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Black Pepper, to taste
Directions
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For the pudding, whisk together the soy milk, sugar, flour, and cocoa powder in a small saucepan. Bring the ingredients to a simmer on medium low heat while whisking continuously. This will take about seven minutes. When the pudding begins to simmer, whisk vigorously and cook for another two minutes- or until the pudding attains a very thick, glossy appearance. Do not turn your back on the pudding! It goes from perfect to burnt in seconds.
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Allow the pudding to come to room temperature, about ten minutes. Meanwhile, combine the berries, balsamic, sugar and a few twists of black pepper in a glass bowl. Cover and refrigerate.
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When the pudding is cool, transfer to a non-reactive bowl and place a layer of saran wrap on top of the pudding to prevent a skin from forming. Refrigerate for two hours or until ready to serve. For serving, dish out the chocolate pudding, use a slotted spoon to top the pudding with a generous amount of berries.
Dedicated locavore. I spend my weekends on the back roads (often lost!) looking for the best ingredients Ohio has to offer. I am often accompanied by my husband, Mr. Radar and our dog, Buddy. Born in West Virginia, raised in Michigan, I moved to Ohio for college and have lived there on and off since. I love to meet farmers and local producers. Cooking is an extension of this love.
You can follow my move from government analyst to cottage industrialist and view the food I cook for my personal mad scientist on thistleconfections.com
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