Balancing my normal, health-conscious life with my love for sweets is a huge challenge. I hate depriving myself, and yet trying to find a healthier dessert that doesn’t taste awful isn’t easy. This recipe follows a fairly classic method of a cornstarch-based American chocolate pudding but substitutes the dairy for oat milk and the granulated white sugar for the less processed maple syrup. The result: the same familiar flavor with less guilt. Top with dairy-free whipped topping (I’ve given this suggestion before) and some additional chocolate chips for a little more indulgence.
Makes 4 servings
- 2 cups (480 grams) oat milk, divided
- Scant ½ cup (85 grams) dairy-free semi-sweet chocolate chips, plus additional for serving
- ¼ teaspoon salt
- 2 tablespoons cornstarch
- 1/3 cup (39 grams) cocoa powder
- 5 tablespoons grade A maple syrup
- ½ teaspoon vanilla extract
Make the Pudding:
- In a medium saucepan, combine 1 ½ cups of the non-dairy milk, the chocolate chips and salt and bring to a simmer over medium heat.
- In the meantime, in a medium mixing bowl, combine the cornstarch and cocoa powder. Add the balance ½ cup milk and maple syrup, whisking to combine the mixture.
- When the milk comes to a simmer and the chocolate is melted, whisk in the cornstarch mixture and continue to whisk as the mixture comes to boil. Boil until the mixture thickens, approximately 5 minutes.
- Remove from heat, add the vanilla extract and then pour into a clean bowl or individual serving dishes to cool. Cover with plastic wrap, adhering to the top of mixture to prevent a skin. Refrigerate until cold and fully set, approximately 3 hours.
- Serve as is or with a dollop of non-dairy whipped cream and a sprinkle of chocolate chips (optional). Pudding can remain in the refrigerator for up to 4 days.