Chocolate Almond Milk Pudding with Dark Chocolate Covered Gogi Berries

Until yesterday, the closest thing I had gotten to making homemade pudding was from a box of JELL-O powder. However, after perusing the aisles of Whole Foods I had a surge of inspiration to create a lighter, healthier version of this creamy treat.

Cocoa powder and almond milk came to mind, but how would I bind them together to create the right consistency? I turned to a Google search for some guidance and learned that cornstarch is the go-to thickener. I’ve never been a science buff, but I must say these kinds of experiments are extremely rewarding.

I found this recipe for a vegan, almond milk pudding, and made a few tweaks along the way. The serving is very small, so I recommend doubling it, especially if you plan on sharing.

I admit, my experiment with Stevia instead of sugar did not go as planned (you live and learn!), so that part of the recipe remains the same. I did however opt for chocolate unsweetened almond milk vs. vanilla, and topped off my dessert with a sprinkle of newly purchased dark chocolate covered gogi berries. A little whipped cream on top and you’ve got yourself a snack or after dinner sweet that will keep you on track for the skimpy clothing season that’s upon us.

Ingredients:

1 cup chocolate almond milk, separated

1 1/2 tablespoons white sugar (I added an extra teaspoon because my almond milk is unsweetened)

Pinch of salt

1 1/2 tablespoons cornstarch

1/2 teaspoons almond extract

Handful of dark chocolate covered gogi berries

Instructions:

Pour 3/4 cup almond milk into a saucepan. Sprinkle sugar and salt over liquid but do not stir. Bring to a boil over medium high.

While waiting for milk to boil, mix remaining 1/4 cup almond milk with the cornstarch until fully dissolved.

When milk has come to a boil, remove from heat and whisk in cold milk/cornstarch mixture. Return to heat and turn down to low.

Stir constantly for 1-2 minutes, or until thickened.  Pour in almond extract.

Pour into bowls, allow to cool, and refrigerate until set.  Top with a sprinkle of dark chocolate gogi berries.

Eat and relish in the fact that you just made pudding! Bill Cosby would be so proud.