CHOCOLATE OR CAROB PUDDING (VEGAN, LIGHT)
Though I usually make this "light," I did include a couple of optional enrichments. A note about sweetener: I used to make this with agave nectar but am now using Truvia. I prefer to add sweetener after cooking, but you may want to add the sweetener while the pudding is cooking.
Provided by coconutty
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Blend carob or cocoa powder with cornstarch in saucepan by mashing them together with a fork to flatten any small lumps.
- Add small amounts of almond milk gradually, blending well after each addition.
- Cook over medium heat, stirring frequently. You can start at a higher heat for the first one or two minutes, but keep stirring and lower the heat so as not to scorch the pudding at the bottom.
- You can add the vanilla if using, at this point.
- Bring to a boil, lower heat, and boil for 1 minute, stirring constantly. You may add your sweetener of choice now, or after pudding is cooked.
- Add butter or coconut oil, if using, and stir to melt and blend. (I prefer to add virgin coconut oil at this point so that it doesn't cook).
- Chill or serve warm.
Nutrition Facts : Calories 22.9, Sodium 0.5, Carbohydrate 5.5, Fiber 0.1
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