Oat Chocolate Pudding
Prep Time: 10 minutes
Yield: 4-6 servings
You're going to love the texture of this oat milk chocolate pudding. This 10-minute recipe is deliciously vegan, quick and super simple to make. We use cornstarch instead of eggs to maintain the pure notes of the chocolate and we substitute regular milk with oat by Two Bears for a plushier, perfect texture. Try this low-calorie alternative to a delicious staple!
Ingredients
- ⅓ cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 2 tbsp cornstarch
- ⅛ tsp fine sea salt
- 2 cups Two Bears Oat
- 85 to 115 grams of bittersweet bar chocolate, finely chopped
- 1 teaspoon vanilla extract
Instructions
- Stir the sugar, cocoa, cornstarch and salt in a medium saucepan, slowly. Stir in the oat milk and keep stirring until smooth and combined.
- Stir the mixture constantly over low-medium heat for 5 to 10 minutes until the mixture thickens and starts to bubble. The mixture should coat the back of your spoon or spatula.
- Add the chocolate to your mix and stir vigorously until the pudding is thick and smooth, about 30 seconds longer. Use 85 grams of chocolate with 60% cacao, or 115 grams of chocolate with 70% cacao.
- Remove your mixture from the heat and stir in the vanilla. Pour the mixture into a bowl or individual cups. You can serve the pudding warm, at room temperature or chilled. It will thicken as it cools. Garnish to your liking.
- Before refrigerating, press plastic wrap onto the surface of the pudding to prevent a “pudding skin” from forming on top. The pudding will be kept in the refrigerator for up to 3 days.
For garnish, you can use banana, berries, peanut butter, oats, chocolate pieces, powdered sugar....the possibilities are endlessly chocolaty. Alternatively, you can use chocolate-flavoured protein powder for a snack that will also help you stay full longer.
I've been meaning to try these frozen, but I can never seem to keep them around long enough to try.
This recipe was adapted from Ali Slagle over at NYtimes.
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