Ingredients
Units
Scale
- 1/3 cup unsweetened cocoa powder
- 3 tbsps
- 1 Tbsp espresso powder
- 1/2 teaspoon fine sea salt
- 1 cup nondairy milk, preferably oat
- 1 cup coffee
- 1/2 cup stevia sweetened chocolate chips
- 1 teaspoon vanilla extract (optional)
Instructions
- 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
- Prep Time: 10 mins
- Cook Time: 10 mins