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Pumpkin Chocolate Pudding
Not to state the obvious, but ‘tis the season for pumpkin-flavored
everything. I’m not sure when the craze started but it seems that from
about mid-September on, we go on a collective pumpkin feast that
doesn’t end until roughly around the day after Thanksgiving, which is
when we don’t want to think about pumpkin-flavored anything until the
next September. Then we do it all again. This is a-okay as far as I’m
concerned because I love pumpkin.
This pudding is delicious warm but I especially love it cold, giving it
a chance for the flavors to meld. It is smooth, decadent and comforting
without being too rich, the perfect dessert with a warm meal. Feel free
to top with your favorite dairy-free whipped topping.
3 cups plain almond milk
2 T. organic cornstarch
16 oz. pumpkin purée (not pumpkin pie filling)
1/3 to 1/2 cup pure maple syrup (depending on how sweet you like it)
3 T. cacao or cocoa powder, unsweetened
2 t. pumpkin pie spice
Pinch of salt
6 oz. Fair Trade dark chocolate, roughly chopped, or chocolate chips (optional)
2 t. vanilla
In a medium saucepan, add 1 cup of almond milk and the cornstarch. Whisk together until dissolved.
In a blender, add the pumpkin and remain 2 cups of almond milk. Purée
until smooth. and pour into the saucepan with the maple syrup, cacao
powder, pumpkin pie spice and salt.
Over a medium heat, whisk until it is all dissolved together, careful
to watch for a boil. Once it starts a low boil, turn it down and
continue whisking until the mixture thickens, about 7 - 8 minutes. Add
the optional chocolate pieces and stir until melted. Stir in the
vanilla, remove from heat, and pour into your serving cups or
container. Allow this to chill for several hours or overnight. Serve
with dairy-free whipped topping - or just plain as it is - and enjoy!
2013, 2014, Vegan Street