Vegan Chocolate Pudding

Prep Time

20 minutes

Chilling Time

4 hours

Serves

4 people

Erik devised a lovely vegan pudding with our Organic chocolate. You won't be able to keep your hands off these!

Ingredients

  • 80g Divine Organic 85% Dark Chocolate with Turmeric & Ginger
  • 30g Divine Cocoa Powder
  • 2 tbsp cornflour
  • ¼ tsp salt
  • 70ml golden syrup
  • 500ml Rebel Kitchen Whole Mylk, Plant Based Milk Drink
  • 100ml solid creamed coconut
  • 100g icing sugar
  • 1-2 tbsp water
  • pinch of turmeric
  • 4 pieces of crystallised ginger

Method

1

Break up the chocolate and melt in a bowl in the microwave, set aside to cool slightly.

2

Mix together the cocoa powder, corn flour and salt together in a saucepan over a low heat.

3

Slowly add the golden syrup and the melted chocolate.

4

Combine the Mylk stirring constantly.

5

Divide between four 130ml ramekins and refrigerate for a minimum of 4 hours or overnight.

6

Before serving, combine the solid creamed coconut and icing sugar in a stand mixer fitted with a whisk. Slowly add drops of water until it comes together to create a texture like whipped cream.

7

Use a piping bag to decorate the tops of the puddings.

8

Sprinkle with a pinch of turmeric and decorate with a single piece of crystallised ginger.