Almond Milk Chocolate Pudding Recipes

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CHOCOLATE ALMOND PUDDING



Chocolate Almond Pudding image

This is a quick and delicious snack you can whip up when you're craving chocolate. Dollop with whipped cream and raspberry sauce and serve warm. YUM!

Provided by JOSIE

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 15m

Yield 8

Number Of Ingredients 7

½ cup sugar
⅓ cup baking cocoa
2 tablespoons cornstarch
2 cups milk
1 egg, beaten
¼ teaspoon vanilla extract
⅛ teaspoon almond extract

Steps:

  • In a medium saucepan, stir together the sugar, cocoa and cornstarch. Gradually whisk in milk and egg. Stirring constantly, bring to a boil over medium heat, and cook until thickened. Remove from heat, and quickly stir in the vanilla and almond extracts. Garnish as desired, and serve warm.

Nutrition Facts : Calories 104.2 calories, Carbohydrate 19.2 g, Cholesterol 28.1 mg, Fat 2.3 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 34.7 mg, Sugar 15.5 g

ALMOND MILK CHOCOLATE PUDDING



Almond Milk Chocolate Pudding image

Mmmmm Almond Milk Chocolate Pudding - that we like to serve warm! You can eat it at room temperature or chilled, too. But there is something about warm chocolate pudding...

Provided by Dédé Wilson

Categories     Dessert

Time 18m

Number Of Ingredients 9

1/3 cup (28 g) sifted natural cocoa
1/3 cup (65 g) sugar
2 tablespoons cornstarch
Pinch salt
2 cups (480 ml) unsweetened almond milk, (such as Almond Breeze Unsweetened)
2 ounces (55 g) semisweet or bittersweet chocolate, (finely chopped, preferably around 55% to 60% (55% to 61%))
1 teaspoon vanilla extract
Coconut Whipped Cream, (optional)
Chocolate shavings

Steps:

  • Have 8 ramekins, goblets or glasses ready to receive the pudding.
  • Whisk together the cocoa, sugar, cornstarch and salt in a medium-sized saucepan. Slowly whisk in about half of the almond milk until smooth, then whisk in remaining almond milk.
  • Bring to a simmer over low-medium heat, (might take about 3 to 5 minutes), and simmer for 1 minute, whisking frequently until it looks thickened and you can see faint whisk marks. Add chocolate and whisk frequently for about 1 minute more until chocolate melts and the pudding is thick and smooth. The pudding should be thick enough to leave definitive whisk marks in the surface. Remove from heat, whisk in vanilla, then immediately pour into waiting dishes or goblets.
  • Now, you have a choice. You probably assumed that the pudding needs to cool down and then even be chilled. And it is true that most puddings are, and this one can be enjoyed in that traditional way. But, what about warm chocolate pudding? Have you ever had warm chocolate pudding? A.M.A.Z.I.N.G. So you can serve warm or cool until almost room temperature, then refrigerate at least 2 hours or overnight until set. Serve chilled with the optional whipped coconut cream topping. A very light shaving of chocolate is a nice touch. If you add this decorative finish, go very light on the chocolate to keep FODMAPs in check.

Nutrition Facts : Calories 96 kcal, Carbohydrate 18 g, Protein 1 g, Fat 2 g, Sodium 1 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving

ALMOND MILK CHOCOLATE PUDDING



Almond Milk Chocolate Pudding image

Chocolate pudding made with almond milk. For a vegan or non-dairy version, use a non-dairy spread instead of the butter.

Provided by Cookie Madness

Categories     Dessert

Time 2h10m

Number Of Ingredients 8

3 tablespoons granulated sugar
2 tablespoons cornstarch
3 tablespoons unsweetened natural style cocoa powder (Dutch is fine, too!)
1/8 teaspoon sea salt
1 1/2 cups Silk Pure Almond Vanilla
1/2 teaspoon vanilla and/or almond extract
1/4 teaspoon chocolate extract (optional)
1 1/2 tablespoons unsalted butter (room temperature)

Steps:

  • Whisk the sugar, cornstarch, cocoa and salt in a medium (2 quart) nonstick saucepan.
  • Slowly whisk in the almond milk. Bring mixture to a boil over medium heat, whisking constantly.
  • Reduce heat to low and simmer, whisking occasionally, until mixture thickens. It usually takes about 3 minutes, but I continue whisking for a total of 4.
  • Set a sieve over a bowl and drain pudding into the bowl to ensure that there aren't any lumps. Stir in the extracts and the butter. Pour into 2 serving bowls. Cover exposed area with a small sheet of waxed paper or parchment or plastic wrap, then cool slightly and chill until cold.
  • Serve with whipped cream and chocolate shavings.

CHOCOLATE ALMOND MILK PUDDING



Chocolate Almond Milk Pudding image

Provided by Dédé Wilson

Yield Serves 8

Number Of Ingredients 8

⅓ cup sifted natural cocoa
⅓ cup sugar
2 tablespoons cornstarch
Pinch salt
2 cups unsweetened almond milk, such as Almond Breeze Unsweetened
4 ounces semisweet or bittersweet chocolate (55% to 61%) such as Valrhona Extra Bitter or Callebaut semisweet or bittersweet, finely chopped
1 teaspoon vanilla extract
Coconut Whipped Cream (optional)

Steps:

  • Have 8 ramekins (at least 4 ounces in size), goblets or glasses ready to receive the pudding.
  • Whisk together the cocoa, sugar, cornstarch and salt in a medium-sized saucepan. Slowly whisk in about 1 cup of the almond milk until smooth, then whisk in remaining almond milk. Bring to a simmer over medium heat, (might take about 5 minutes), and simmer for 1 minute, whisking frequently until thickened. Add chocolate and whisk frequently for about 1 minute more until chocolate melts and the pudding is thick and smooth. The pudding should be thick enough to leave whisk marks in the surface. Remove from heat, whisk in vanilla, then immediately pour into waiting dishes or goblets.
  • Cool until almost room temperature, then refrigerate at least 2 hours or overnight until set. Serve chilled with the optional whipped coconut cream topping.

ALMOND MILK CHOCOLATE PUDDING



Almond Milk Chocolate Pudding image

This is a super easy pudding that can be adapted as needed to be both vegetarian or vegan. It is low-fat and a responsible snack for those watching their diet but seeking a sweet chocolate dessert. A very versatile pudding recipe that is easy to modify. Can be eaten warm, if preferred.

Provided by Phaewryn

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 55m

Yield 6

Number Of Ingredients 7

1 cup white sugar, or to taste
½ cup unsweetened cocoa powder
⅓ cup cornstarch
¼ teaspoon salt
3 cups unsweetened almond milk
1 teaspoon butter
1 teaspoon vanilla extract

Steps:

  • Mix sugar, cocoa powder, cornstarch, and salt together in a saucepan; whisk in 1/4 cup almond milk until foamy and smooth. Continue adding almond milk, 1/4 cup at a time, to cocoa mixture until mixture is smooth and foamy each time. Place saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a simmer and starts to thicken, about 5 minutes.
  • Remove saucepan from heat and stir in butter until melted and smooth. Add vanilla extract and mix well. Pour pudding into serving bowl and refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 212.5 calories, Carbohydrate 48.1 g, Cholesterol 1.8 mg, Fat 3 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, Sodium 183.8 mg, Sugar 37.3 g

ALMOND MILK-CHOCOLATE PUDDING POKE CAKE



Almond Milk-Chocolate Pudding Poke Cake image

Enjoy Almond Milk-Chocolate Pudding Poke Cake for a chocolate-packed dessert option. This delicious Almond Milk-Chocolate Pudding Poke Cake is perfect for all celebrations or occasions. .

Provided by My Food and Family

Categories     Home

Time 1h59m

Yield 16 servings

Number Of Ingredients 5

1 pkg. (2-layer size) chocolate cake mix
2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding, divided
3 cups almond milk, divided
2 cups thawed COOL WHIP Whipped Topping (about 2/3 of 8-oz. tub)
2 Tbsp. chocolate sprinkles

Steps:

  • Prepare cake batter and bake in 13x9-inch pan as directed on package. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon or chopstick.
  • Beat 1 pkg. pudding mix and 1-1/2 cups milk in large bowl with whisk 2 min. Immediately pour 1/2 the pudding over warm cake. Pour remaining pudding over top of cake; spread to form even layer. Cool 15 min.
  • Beat remaining pudding mix and milk in large bowl with whisk 2 min.; stir in COOL WHIP. Spread over cake; top with sprinkles.
  • Refrigerate 1 hr.

Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 0.5549 g, Sugar 0 g, Protein 4 g

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