Quick & Easy Chocolate Pudding Recipe! – easy to make vegan


Quick & Easy Chocolate Pudding Recipe!
 
Prep time
Cook time
Total time
 
Quick, simple, and EASY homemade chocolate pudding is so good you'll NEVER buy the pudding pots again. I promise! This can be made vegan simply by replacing dairy milk with nondairy. I suggest coconut milk for a good rich flavor or almond milk for something a little more light.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 4 servings
Ingredients
  • 2 cups milk
  • 100g or 3.5 ounces dark chocolate
  • 3 tablespoons sugar - you can use no sugar or you can use more, up to you!
  • 1 tablespoon potato starch + 1 tablespoon water mixed together
  • optional: salt and thick sugar for the toppings
Instructions
  1. Over medium high heat add your sugar and chocolate pieces into a pan. Make sure you break up the chocolate bar for quicker melting. Stir constantly with a whisk so it does not burn. Continue until all the sugar is dissolved and you don't hear "crunching" anymore.
  2. Slowly add in your milk, if it looks ugly don't worry. As the chocolate remelts it'll come together. Once it's all melted try your mixture. If you need to add more sugar now is the time to do it!
  3. When you have it sweetened to your liking and all the chocolate is mixed with the milk add in your starch a little at a time. If you add it all at once you might cause lumps.
  4. Keep in mind that if you are eating this hot you might need to add extra starch. If you are going to chill in the fridge the mixture will firm up so don't over thicken it.
  5. Divide the mixture into however many servings you want, you can make 4 good portions with this recipe.
  6. If you want to add the sugar and salt do that now. A little goes a long way with this so be careful.
  7. Chill in the fridge until firm and cold. This will take around 4 hours. Enjoy!
Notes
-If you are making this vegan or nondairy make sure the chocolate bar you used does not contain milk.
-Try to use at least 75% dark chocolate, I used 90% cocoa by Lindt.
-You can use cornstarch or tapioca instead of potato starch.
-Pro tip; use martini or wine glasses to make the pudding more elegant!
Nutrition Information
Serving size: ¼th recipe Calories: 255 Fat: 16 Saturated fat: 10 Trans fat: 0 Carbohydrates: 25 Sugar: 17 Sodium: 115 Fiber: 3 Protein: 7 Cholesterol: 10
 DSCF4475

Raw Almondy Oat Bread

Hi Guys, Today I’m here with another recipe, today we’re making Raw Oat Bread.
Depending on your belief of oats it could be considered gluten-free, and depending on which ingredients you use, it can easily be vegan. One thing I can tell you is that its raw, budget friendly, and super tasty! This is also really simple, and compared to normal bread it’s extremely quick!

Ingredients:

4 soaked cups of oat groats (2 dry cups)
1 soaked cup of almonds (1/2 dry cup)
1/4 teaspoon coarse sea salt
1/2 tablespoon honey (or another liquid sweetener)
1/2 tablespoon sesame seed (optional, you could also use sunflower seeds, pumpkin seeds, any other seed or nut you want)
1 tablespoon psyllium husk (you could also use irish moss, flax seeds, or any other thickener)
1/4-1/2 cup water or nut/seed milk * (as needed)
coconut oil (optional for spreading stage)
——————-

Take your oat groats, almonds, sea salt, sweetener, sesame (or other seed/nut), and psyllium hus, into your food processor. Process for about 1 minute, or until it starts to mush up. If your mixture needs more moisture, add in your nut milk(or water) while the food processor is running. I ended up using about 1/4 cup of almond milk, however this will vary for everyone.
Keep processing until it turns into almond pudding, and will hold onto a spoon for several seconds one tipped over (see video).

Spread out on your dehydrator’s nonstick sheets, I went with about 1/4 inch thick, but if you want really thick bread, I would go with 1/2 inch. You can use a spoon but I find using your hands with some coconut oil or olive oil on it really works best. Try to make the “dough” as even as possible to assist with drying. I got 2 full trays out of my mixture.

Dehydrate @ 105 degrees for 12-18 hours. After about 2-3 hours you’ll want to flip your bread sheet over to dry evenly. My bread was done after 14 hours (when I woke up the next day). It was about half the original thickness, and still semi soft but you can tell its dry.  I would still probably store them in the fridge if you’re wanting to save them longer than a few days.

Cut them with a semi sharp knife into equal “sandwich” sized pieces. I ended up with 12 pieces, but accidently broke two of them. I can’t wait to make a nice raw sandwich tomorrow!

Prep time: 5 mins    Dry time: 12-18 hours    Serves: 6-12 pieces (varied on size)

If you wanted to, you could add cinnamon, extra sweetener, raisins, maybe some nutmeg and make this into a great cinnamon raisin bread. I will eventually demo this aswell.
Heres what my finished “bread” looked like :

For those wondering about nutritional breakdowns, heres what I calculated:

Recipe yields 12 servings, 1 serving:
145 calories, 6g protein, 5.2g fat, 20g carbs
(also contains about 5% your daily vitamins, and 20% daily minerals)
(if concerned about vitamins/minerals leave a comment and I’ll post them all)