If there is one thing I’m all about when it comes to food, it’s texture! While some can gravitate away from the mushy ones, I love it. I love it so much, there are many periods in my life where I’m pudding obsessed lol. Needless to say, I’ve tried all the vegan puddings on the market and even whipped up a few. Something I noticed with store bought varieties is that there are minimal options and either they are packed with sugar, fall short in the flavor department, or always expensive.
That being said, I’ve whipped up a few vegan puddings over the years. One of the first concepts I ever did back in 2014 was actually an array of vegan tofu based puddings. While they were good, they paled in comparison to the real deal. Fast forward to 2022, and I knew we had to explore a vegan pudding that really delivered.
This time though, I wanted to steer clear of the typical tofu, avocado, sweet potato etc. and even put a sugar free spin on it. And just like that, the new vegan Sugar Free Salted Chocolate Espresso Pudding was born!
What’s great about this pudding? Honestly, everything. it’s quick, easy, affordable, packs a rich chocolate flavor, its made without tofu/sweet potatoes/avocado, has notes of salt, chocolate and espresso, offers a caffeine kick, is sugar free, made with stevia sweetened chocolate, perfect for any season, and just pure heaven!
If you’re all about coffee focused desserts or crave an effortless vegan pudding, you have to try this new sugar free vegan Salted Chocolate Espresso Pudding!
In a medium saucepan, use a silicone spatula to stir together the cocoa, corn starch, espresso powder, and salt.
Slowly stir in the coffee and oat milk a little at a time into the pan and keep stirring until smooth and combined. Doing it slowly will prevent clumping of the corn starch.
Now stir the mixture constantly over medium-low heat, scraping the bottom, sides and corners of the pan, until the pudding thickens, begins to bubble, and coats the back of the spoon or spatula, 5 mins minutes. (If the pudding is coating the bottom of the pan too quickly, reduce the heat.)
Add the stevia sweetened chocolate and stir vigorously until the pudding is very thick and smooth, about 30 seconds longer. *If you stir for too long it will break the corn starch and make the pudding runny when it sets. If you don’t stir enough though, you’ll be left with small clumps when it sets or it may not set altogether. If you taste the pudding your saliva also has properties that can break down the corn starch.
Remove from the heat and stir in the vanilla. Spoon the pudding into a serving bowl or individual cups or ramekins. Place in the fridge for at least 30-60 mins to set. It will thicken as it cools. If you’re in a bind for time, pop in the freezer for 15 mins then into the fridge to finish setting.
Garnish with coconut whip, chocolate shavings, and flake salt