Name: Dairy-Free Double Chocolate Pudding
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: about 6 servings (depending on the size of your serving containers)
Ingredients: 1 3/4 cups plain almond milk; 3 tablespoons cornstarch; 1/3 cup pure maple syrup; 1/4 cup unsweetened cocoa powder (see Cook’s Note); Pinch fine sea salt; 1/2 cup (3 ounces) finely chopped dairy-free dark chocolate (see Cook’s Note); 1 teaspoon pure vanilla extract; Flaky sea salt, for sprinkling

Level: Easy

Total: 2 hr 15 min (includes chilling time)
Active: 15 min

Yield: about 6 servings (depending on the size of your serving containers)

Ingredients

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1 3/4 cups plain almond milk

3 tablespoons cornstarch

1/3 cup pure maple syrup

1/4 cup unsweetened cocoa powder (see Cook’s Note)

Pinch fine sea salt

1/2 cup (3 ounces) finely chopped dairy-free dark chocolate (see Cook’s Note)

1 teaspoon pure vanilla extract

Flaky sea salt, for sprinkling

Directions

Place six 4- to 6-ounce heatproof serving dishes on a rimmed baking sheet and make room for that baking sheet in your refrigerator.
In a small bowl, whisk 1/4 cup of the almond milk with the cornstarch to combine. When the mixture is well combined, transfer it to a medium pot and whisk in the remaining 1 1/2 cups almond milk.
Whisk the maple syrup, cocoa powder and fine sea salt into the almond milk and bring the mixture to a simmer over medium-low heat, whisking constantly. The mixture will begin to bubble slightly around the edges and noticeably thicken, 2 to 3 minutes. When it does, remove the pot from the heat and stir in the chocolate and vanilla extract until they are both fully incorporated.
Spoon or pour the pudding into the serving dishes. Cover each pudding with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate the puddings until chilled, from 2 hours up to 5 days.
Once the puddings are chilled, top with flaky salt. Serve immediately.