Chocolate Pudding with Almond Maple Crunch – Vegan and Vegetarian Options

A simple chocolate pudding flavoured with a dash of cardamom. You can easily make this vegan or vegetarian. The Almond Maple Crunch topping is optional but it comes together in minutes.
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Let’s Do It! Chocolate Cardamom Pudding Here We Come.

Chocolate Cardamom Pudding

A simple chocolate pudding flavoured with a dash of cardamom, and topped with almond maple crunch. A simple weeknight dessert. Gluten-free. Easily made either vegan or vegetarian. 

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Course: Dessert

Cuisine: American

Keyword: cardamom recipe, chocolate cardamom pudding, chocolate pudding, vegan chocolate pudding

Prep Time: 10 minutes

Cook Time: 8 minutes

Chill Time: 3 minutes

Total Time: 18 minutes

Servings: 4 servings

Calories: 288kcal

Author: Sylvia Eastman

Ingredients

Chocolate Pudding

• 3 tablespoons cornstarch
• 2 cups cashew milk {sub with cow milk if vegetarian}
• 1/2 cup turbindo sugar
• 1/4 teaspoon cardamom
• 100 grams dark chocolate
• 2 tablespoons butter {or vegan substitute}

Almond Maple Crunch

• 1 cup slivered almonds
• 1/4 cup maple syrup
• 2 tablespoons butter {or vegan substitute}

Optional, for Serving

• 1 cup strawberries, sliced

Instructions

For the Chocolate Pudding

• In a small bowl, combine the cornstarch, 1/4 cup of the milk, and the cardamom. Stir until smooth.
• In a microwave or a small pan, melt the chocolate.
• In a saucepan, combine the remaining 1 3/4 cups of milk and the sugar and cook over medium heat and stir until the sugar is dissolved.

  Stir in the cornstarch mixture, bring the pudding to a boil, and then reduce the heat and stir until the pudding is starting to thicken. If you are using cow milk this may happen more quickly than cashew milk, but it will only be a few minutes either way.

  Turn the heat off and add the chocolate . 

  Stir in the {vegan} butter. 

  Pour into serving dishes and refrigerate for at least 3 or 4 hours. If you are adverse to a pudding film, place a cling wrap on top of the pudding while it’s chilling.
  

Almond Maple Crunch

• Preheat the oven to 350.

  Put the almonds on a baking sheet and bake them until lightly toasted, about 6-10 minutes.
• In a small saucepan, melt the {vegan} butter, then stir in the maple syrup and toasted almonds.

For Serving

• Top with almond maple crunch and strawberries, or make a pudding parfait by layering about 1/8th of a cup of the almond maple crunch, then a couple of tablespoons of strawberries, 1/4 cup of pudding, and then repeat.

Notes

Nutrition Facts

Nutritional information is a rough guideline and will vary depending on the type of milk you use. Information does not include optional Almond Maple Crunch topping or strawberries.

Serving Suggestions

You can also turn this into a parfait by layering about 1/8th of a cup of the almond maple crunch, then a couple of tablespoons of some fruit, strawberries would be perfect, then 1/4 cup of pudding, and then repeat.

Nutrition

Calories: 288kcal | Carbohydrates: 43g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Sodium: 86mg | Potassium: 208mg | Fiber: 3g | Sugar: 31g | Calcium: 1.8% | Iron: 17.3%

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Make it a Meal

This recipe is part of Menu 3: Don’t Fritter it Away, from my Make it a Meal series. Menu 3 began with Zucchini and Green Pea Fritters followed by a main of Toasted Quinoa with Smoky Tomato Sauce. In keeping with my mission to provide options for diverse diets, you can make this pudding completely plant-based (aka vegan) or you can make it vegetarian.

Why Do You Think?

Are you a vegan or a vegetarian or an omnivore just looking for more ways to incorporate plant-based meals into your repertoire? Are you mainly cooking for yourself or for family and friends? Do you end up making 2 separate meals every night to keep everyone happy? Please drop me a note here or on my Facebook page.
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