CHOCOLATE VEGAN PUDDING THAT IS SO DROOL-WORTHY!
Today we eat vegan pudding for lunch. This is not your typical store-bought unhealthy yucky stuff. This is homemade chocolate velvety heaven. Unapologetically luscious and decadent dairy-free desserts are the specialty for guest Chef Fran Costigan, Director of Vegan Baking and Pastry Rouxbe Cooking School, and an incredibly artful and talented pastry Chef. Today she shows us how to make this super simple, decadent, and heavenly dessert.
A MASTER IN THE DESSERT DEPARTMENT
Fran Costigan, chef, cookbook author, and Director of Vegan Baking and Pastry at the Rouxbe Online Culinary School, is internationally renowned as the authority on vegan desserts. Professionally trained, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching 25 years ago, at the time she embraced the vegan lifestyle. Her unapologetically luscious confections lack nothing — except dairy, eggs, white sugar, and cholesterol. Fran’s vegan desserts are appropriate for everyone who loves dessert, whether or not dietary restrictions are an issue. The 90-day Essential Vegan Desserts Course that Fran developed and leads at Rouxbe, the world’s leading online cooking school, is based on her wildly popular Vegan Baking Boot Camp Intensive®. She is thrilled to welcome students of all skill levels, beginners to professionals, from around the globe to this unique in the world course.
Fran’s cookbook, Vegan Chocolate Dessert: Unapologetically Luscious and Decadent Dairy-Free Desserts, is available in German, French and Italian editions, and follows the classic, More Great Good Dairy Free Desserts.
You can find Fran sharing her knowledge and passion across North America and Europe, at schools, conferences, festivals, and corporations at resorts and on cruise ships too, and in 2020 2021, online.
A professional member of the International Association of Culinary Professionals, Women Chefs and Restaurateurs, Les Dames d’ Escoffier, American Culinary Federation, Fran is proud to be an advisory board member of the New York Coalition for Healthy School Foods, Vegan Trade Council, and Main Street Vegan Academy. Fran wants everyone to know that she eats big plates of beans and greens and grains before she enjoys her daily small sweet treat!
For more information and recipes, newsletter sign up, visit www.francostigan.com.
READY TO LICK THE SPOON? THIS VEGAN PUDDING WILL MAKE YOU DO IT!
This is almost instant chocolate vegan pudding! In the same time it takes to make boxed chocolate pudding, you can make real chocolate that’s thick and creamy, very chocolatey, refined-sugar-free, cholesterol-free, allergen safe, and pareve too.
If anyone here is from Brooklyn and remembers the iconic Ebinger’s Blackout Cake, this is the pudding Fran use to make…the “you’ll never know its vegan version.” It has made grown people weep. It’s that good! You must give this a try. It’s so easy to make, anyone can have this velvety, chocolate heaven in a heartbeat.
Almost-Instant Chocolate Vegan Pudding
- Full recipe:
- 1 /2 cup organic granulated sugar or use coconut sugar which I did for LunchBreak Live
- 1/4 cup organic cornstarch do not use arrowroot, see Note
- 1/4 cup Dutch-process cocoa powder
- 1/4 teaspoon fine sea salt
- 15 ounces (1 1 ⁄2 cups plus 6 tablespoons) plant milk, oat, soy, almond
- 2 ounces chocolate 59 to 62%, chopped into small pieces or use chocolate chips
- 1 teaspoon pure vanilla extract
- Sift the sugar, cornstarch, cocoa powder, and salt through a wire mesh strainer into a medium saucepan. Stir in the milk, until no trace of the dry ingredients is visible.
- Cook over medium-high heat, whisking frequently until the mixture begins to thicken and is close to a boil. Adjust the heat as needed to get a full boil, but don’t let it be so high that the bottom scorches. As soon as the pudding starts to boil, it will thicken to pudding consistency. Immediately lower the heat and boil gently for another minute, stirring frequently with a silicone spatula.
- Remove the saucepan from the heat. Add the chocolate into the hot pudding and stir with the silicone spatula until the chocolate is melted. Now add the vanilla.
- Spoon the pudding into serving dishes. It is ready to eat as soon as it is warm, not hot, but it can be refrigerated for up to 2 days. Skin or no skin on your pudding? To avoid the skin that forms on the pudding as it cools, cover the pudding directly with parchment or plastic wrap. A certain neighbor licks the paper. I do too.
I TOLD YOU YOU’D DROOL OVER THIS RECIPE!
Who doesn’t love a bit (or a lot) of chocolate vegan pudding now and again?! This is such a perfect family dessert. It’s not full of refined sugar and ingredients you can’t pronounce. It’s made with natural ingredients but tastes just as good, if not better than any box pudding! Give it a try and let us know how you liked it. Be sure to take a photo of your finished product and tag @JaneUnChainedNEWS on Instagram. If you are looking for more tasty vegan recipes to try, be sure to stop by the #LunchBreakLIVE page, where we have a ton to choose from. Until next time…keep cookin’!
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.