Chocolate Orange Pudding

Today is the first day of Lent, and if that means being vegan for you, you’re probably thinking that the next six weeks are going to be all about brown rice, tofu, and steamed vegetables. But, the goal of this blog has always been to show how varied, exciting, and delicious a vegan diet is.

Sometimes, as a vegan, I feel as though I am trying to cook food that lives up to its animal based counterpart, like macaroni and cheese. But, some recipes highlight how amazing the vegan diet is. This chocolate pudding is one such dish. When I’ve made chocolate pudding in the past, I’ve struggled to get all the chocolate melted, so that it is smooth and creamy, rather than grainy. This is something I’ve never been able to accomplish. Yet, the very first time I made chocolate pudding using almond milk, it turned out so perfectly. It was smooth and rich, loaded with chocolate flavor. Even better, it retained a lightness that just isn’t possible when you use cow’s milk.

In a moment of divine inspiration, I added some orange zest to the milk as it simmered, which gave it just the right brightness and depth of flavor.

Chocolate Orange Pudding

adapted from Kingsford's Corn Starch's Rich Chocolate Pudding

1/2 cup sugar
1/4 cup corn starch
1/4 teaspoon salt
3 cups vanilla almond milk
2 tablespoons non dairy butter
1 teaspoon orange zest
1 cup semisweet chocolate chips

In a large pot, combine the sugar, corn starch, and salt over medium heat.

Slowly add the milk, whisking constantly.

Add the butter and orange zest. Bring the mixture to a boil, stirring constantly. Boil for 1 minute, then remove from heat. Add the chocolate chips, and stir until the chocolate is melted and the pudding is smooth.

Transfer to individual bowls, cover, and refrigerate.