Today’s post is brought to you by the letter C.
C for chocolate, C for comfort, C for crazy.
For starters, I’ve embarked on a no refined sugar 21-day challenge- mainly to help with my eczema that’s flaring up. Then, because my upper wisdom tooth shifted and started chomping on my bottom gum, I had to get that tooth extracted. If you could picture me now, I’m a shaking I-NEED-MILK-CHOCOLATE-NOW mess who’s chewing whatever I can find with my head tilted to one side. Very attractive.
It’s hard enough avoiding refined sugar but with a sore gum? That’s just cruel. All I really want to do is dive headfirst into a huge cookie and a glass of cold soy milk. Then I remember that no-I can’t have commercial chocolate, and even if I COULD have the cookie, I can’t chew the darn thing. Give up? Me? Nah…
Enter Chocolate pudding! Handsome, gooey, non-chewy, sweet, yet within all the boundaries I have set myself. Is this brilliant or what? And they are great for drenching over vegan, sugar-free, gluten-free chocolate cupcakes which I miraculously have lying around from my baking spree this weekend. TA-DAH!
Chocolate Pudding (free from refined sugar, gluten, dairy and eggs)
2 cups soymilk (I suggest a thicker formula like Silk’s)
6 tbsp cocoa (I used Valrhona, it’s worth using a good cocoa since it’s the dominant flavour)
1/3 agave syrup
3 tbsp cornstarch
1 tbsp vanilla extract
1) In a medium saucepan, combine 1 2/3 cup soymilk, cocoa, agave and vanilla. Whisk thoroughly.
2) In another bowl, mix the remaining soymilk with the cornstarch until homogenous.
3) Bring the cocoa mixture to a boil, stirring constantly. This step takes awhile (6-8 minutes)
4) Once boiling, reduce the heat to a simmer and pour in the cornstarch mixture, whisking until completely combined. Increase the heat to high and bring to a boil while stirring.
5)Let it boil and thicken for 2 minutes and remove from heat. Divide between 4-6 ramekins. To prevent a skin from forming, place plastic wrap over the top of each ramekin, ensuring it touches the entire surface of the pudding. I quite fancy the skin so I left it plain in the fridge. Refrigerate for 2 hours at least or over night.
6) To serve, you can dust a teaspoon of cocoa powder over the top or whip some coconut cream for a more extravagant effect.