Best Vegan Triple Chocolate Pudding Recipe
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Ingredients
- 4 cups chocolate oat milk
- 4 tablespoons cornstarch, diluted in 1/4 cup of water
- ½ teaspoon vanilla
- ¼ cup unsweetened Dutch cocoa powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
Caramelized Bananas (optional)
- 1 medium banana, thickly sliced
- 2 tablespoons coconut oil
- 1 tablespoon light brown sugar
- ½ teaspoon cinnamon
For Decoration
- ¼ cup toasted hazelnuts, coarsely crushed
- 2 tablespoons coconut flakes
- 1 tablespoon chocolate curls
- 2 tablespoons unsweetened Dutch powder for sprinkling
Instructions
- Make the pudding. In a medium saucepan over medium heat, combine the chocolate oat milk, spices, instant coffee, and cocoa powder, and stir until all is well incorporated. Add the cornstarch diluted in water. Keep stirring for 15 minutes or until the mixture thickens. Remove from heat, and pour it into a ramequin or a serving dish. Let it come to room temperature, and then chill in the fridge for at least one hour.
- Caramelize the banana slices. In a non-stick pan, over low heat, combine the coconut oil and the light brown sugar. When it starts to sizzle, add the banana slices (coated in the cinnamon and sugar mixture). Watch the pan as sugar burns so swiftly. Once the banana slices are coated with a tanned, amber-hued crust, remove and set them aside.
- Assemble the Dish. On the surface of the chilled pudding, sprinkle the Dutch cocoa powder and decorate with the hazelnut, coconut flakes, and chocolate curls (see video above).
- Serve it cold or at room temperature.