Vegan Almond and Chocolate Pudding
I think I’ve mentioned before that my husband is the least sweet-toothed person in the family. In fact, he’s perfectly fine without desserts altogether. Well… he had **two glasses** of this almond-chocolate pudding. I’d love to quote exactly what he said about how good it was, but let’s just say — his choice of words wouldn’t quite fit the tone of this blog.
I’d actually been meaning to try using nut butters to enrich and flavor puddings or creams for ages, but somehow it just hadn’t happened — until now! And wow, it turned out SO delicious!!! I never would’ve thought that a vegan pudding — meaning one without cow’s milk or egg yolks — could be *this* good. But it really is :) The texture is perfectly creamy and smooth, and the almond flavor is incredibly rich and intense. I highly recommend doubling the recipe right away — there will be a fight over the last glass!
Vegan Pudding (Almond & Chocolate):
For 4 servings:
4 dl almond milk (even better if you use 3 dl almond milk + 1 dl coconut cream)
1 vanilla bean
3 tbsp (35 g) brown cane sugar
30 g cornstarch
70 g Mendula almond butter
60 g 70% dark chocolate, finely chopped
Split the vanilla bean and scrape out the seeds. Add both the seeds and the pod to the almond milk and heat it until it just reaches a boil. Mix the cornstarch with a small amount of cold milk until smooth, then stir it into the hot milk. Add the cane sugar as well, and cook over low heat, stirring constantly, until it thickens. Divide the pudding into two portions — stir the chocolate into one half (it will melt in the warm pudding), and stir the almond butter into the other half. Layer the two flavors into 4 small glasses.