Description
These chocolate and almond pudding pots are creamy, dairy-free, and full of rich dark chocolate flavor with a hint of almond. Easy to make and great for make-ahead desserts, they’re perfect for elegant entertaining or everyday indulgence.
Ingredients
- 30 g maple syrup
- 15 g cocoa powder
- 10 g cornflour (cornstarch)
- 1 pinch fine salt
- 225 ml unsweetened almond milk
- 50 g dark chocolate, finely chopped
- 1/2 tsp almond extract or vanilla extract
Instructions
- In a bowl, whisk together maple syrup, cocoa powder, cornflour, and salt until smooth and lump-free.
- Heat almond milk in a saucepan over medium heat until just simmering (not boiling).
- Gradually pour the hot almond milk into the cocoa mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly for about 5 minutes, until thickened.
- Remove from heat and stir in chopped dark chocolate and almond extract. Mix until smooth and glossy.
- Divide the pudding evenly into ramekins or small jars. Cover and chill for at least 1 hour, or until set.
Notes
- For a creamier version, replace half of the almond milk with coconut milk.
- Add a pinch of cinnamon or cardamom for warmth.
- Top with berries, nuts, or cocoa powder before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan, Mediterranean-Inspired
Nutrition
- Serving Size: 1 pudding pot (1/4 of recipe)
- Calories: 170
- Sugar: 10g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
