Dairy Free And No Cook Chocolate Pudding Recipes

YOU WON'T BELIEVE IT'S NOT DAIRY CHOCOLATE PUDDING

Steps:

• Place tofu, cocoa powder, sugar, vanilla extract, and non-dairy creamer in a blender or food processor. Blend until smooth, adjusting sugar and cocoa powder to your taste. Transfer pudding to a bowl and cover and refrigerate for at least 1 hour before serving.

NO-COOK CHOCOLATE COCONUT BUDINO

Steps:

• In a medium bowl whisk together the almond milk, coconut yogurt, cocoa powder, maple syrup, vanilla and salt. Stir in the chia seeds. Cover and refrigerate for at least 6 hours or until thickened to the consistency of pudding. Serve topped with the chocolate almonds and raspberries.

DAIRY-FREE VEGAN CHOCOLATE PUDDING

Steps:

• Gather the ingredients.
• In a small cup or bowl, combine the cornstarch with the cold water, mixing to dissolve. Set aside.
• In a small saucepan, combine the sugar, cocoa powder, and salt.
• Over medium-low heat, gradually add the almond milk, about 1/4 cup at a time, stirring constantly until smooth.
• Cook until a thin film develops on top of the liquid and steam rises from the surface, but do not let the mixture boil.
• Remove the pan from heat and add the chocolate chips, swirling the pan to keep the chips from resting on the bottom of the pan and burning. Allow the pan to sit off of the heat for about 3 minutes, then stir the mixture with a wooden spoon to incorporate the melted chocolate.
• Mix in the cornstarch mixture and vanilla until well incorporated and return the pan to the stove over medium-low heat.
• Stirring constantly, cook until the mixture is thick but just slightly thinner than desired (the pudding will thicken as it cools).
• Transfer the pudding into individual heatproof dishes. Place plastic wrap directly on the surface to prevent a skin from forming.
• Once puddings have cooled slightly, place them in the refrigerator and chill for at least 2 hours before enjoying.

DAIRY FREE CHOCOLATE PUDDING

Steps:

• In small bowl, combine cornstarch and water to form a paste.
• In large saucepan over medium heat, stir together soy milk, vanilla, sugar, cocoa and cornstarch mixture. Cook, stirring constantly, until mixture boils. Continue to cook and stir until mixture thickens. Remove from heat. Pudding will continue to thicken as it cools. Allow to cool five minutes, then chill in refrigerator until completely cool.

DAIRY FREE AND NO COOK CHOCOLATE PUDDING

Steps:

• In a Vita-Mix or high speed blender, puree all the ingredients until completely smooth, stopping to scrape the sides as necessary. Transfer to bowls and chill form a firmer pudding, or eat it straightaway. Try this with raspberries and fresh mint, or chopped nuts. Serves 4.
• NOTE: Young coconuts are found in Asian markets. The whole young coconuts generally come with the husks trimmed down, so they sit flat with a pointed top. To open these coconuts, a cleaver is your best bet. You can use a chef's knife, but if you do, make sure it's an old, inexpensive one! Lay the coconut on its side, securing it so that it won't roll Try not to hold the fruit with your free hand while you make the first cut (in case you have particularly bad aim!). Holding the knife high, bring it down sharply near the top of the coconut. The knife should sink in about 1/3 of the way, breaking through the inner shell. Quickly set the coconut upright so as not to lose the water to the cutting board. If you didn't succeed in breaking the inner shell, rotate the shell and try the technique again. Drain the coconut of its water into a blender or bowl, then use the cleaver or knife to finish cutting off the top to get at the meat.
• The meat will range from very thin and very soft (sometimes even with a pale purplish hue in very young coconuts), to thicker and firmer. The firmer meat is best for recipes that call for noodles or pasta squares. Sometimes you have to open a few before you get one with nice firm meat, but the soft meat is perfectly good for sauces and smoothies, and coconut meat freezes beautifully, so all of it is good to use. The best way to get the firmer meat out is by using the back of a spoon to pry it from the sides of the coconut, then trim away any of the shell residue with a paring knife.
• The Raw Truth-The Art of Preparing Living Foods Jeremy A Safron.