For some reason, I was craving some chocolate pudding the other day. I normally don’t go for the stuff, as normally it is from a box or at the supermarket full of ingredients I can’t even pronounce. So I headed to Pinterest and found an easy recipe from Chocolate Covered Katie. A great recipe, but I quickly made quite a few adjustments to make the recipe work for me. The result was an easy pudding that can be kept throughout the week for a quick snack or dessert.
- 2 cups almond milk (I always use unsweetened)
- 0.5 almond milk
- 0.25 cups pure cocoa powder
- 3 tbsp arrowroot powder
- 1 tsp pure vanilla extract
- 2-3 tbsp organic honey or pure maple syrup (depends on how much sweetness you want)
In a small pot on the stove pour in the 2 cups almond milk, cocoa powder, honey and vanilla. Stir it all together and warm it (but not to boiling point). While it is heating, in a small bowl mix the 0.5 cups of almond milk and the arrowroot powder together until the arrowroot powder resolves. Pour this into the heated cocoa/milk mixture on the stove. Now with a whisk, stir for about 2 minutes while it boils. The mixture will begin to thicken and will begin to feel and look like a pudding mixture. After the 2 minutes, turn the stove off and let it sit for a minute or two.
In 4 serving dishes or cups pour the pudding among the dishes. Immediately put the dishes into the fridge. Already 2 hours later, the pudding is ready to be eaten. You can top with fruit, nuts or anything you desire. The pudding keeps for several days in the fridge.
Tip: I tried once by adding pure chocolate pieces to the pudding mixture whilst it was hot. The chocolate melted and added some nice texture to the pudding, but the pudding was so chocolate strong that it wasn’t as tasty as just relying purely on the cocoa powder. But if you are a big chocolate lover, then adding pieces of pure chocolate is nice too!