Prep Time
5 minutes
Cooking Time
10 minutes
Yields
4 servings
Ingredients
- 3 cups milk alternative (oat, almond, etc)
- ½ cup date syrup
- ½ cup raw cacao powder – cocoa powder works too
- ¼ cup arrowroot
- 1 tsp vanilla extract
Directions
- In a medium pot, add the milk alternative, date syrup, vanilla extract, cacao powder and arrowroot. Then, stir and whisk well until all combined.
- Then, put on the stove and turn on the heat to medium-high. Whisk often, almost constantly until bubbly and thicker, about 7-10 minutes. Whisking a lot will prevent lumping.
- Once thicker, you can enjoy the pudding right away while still warm or cool it down first for a chilled treat
- To chill, put into 4 individual cups. Cover tightly and keep in fridge until cool, 1-2 hours.
Notes
If you don’t want to have a film form on top, make sure you cover it with plastic wrap and have the plastic touch the top of the pudding. Personally, I don’t mind the film because I don’t want to use plastic wrap on mine.
Store in the fridge, covered, for up to 5 days.
To serve, you can garnish with fresh fruits, whipped coconut cream, granola, nuts or seeds, etc.
Adapted from Plant Based Jess
To Life - To Health 