Vegan Chocolate Pudding
- 1/2 cup unsweetened cocoa
- 3/4 cup granulated sugar
- 4 Tbs. egg replacer
- 4 Tbs. cornstarch
- 5 cups soymilk
- 8 oz. Bakers Semi-Sweet Chocolate
- 4 Tbs. soy margarine
- Mix cocoa and sugar, and set aside.
- Mix egg replacer and cornstarch with 3/4 cup soymilk, and set aside for later use.
- Place chocolate and margarine in top half of double boiler, and melt gently over simmering water, making sure that water does not touch bottom of top insert.
- Heat remaining soymilk in separate saucepan over medium-low heat.
- Grad- ually mix in egg-and-cornstarch mixture, stirring constantly.
- When mixture has thickened and bubbles slightly, remove pan from heat.
- Stir in melted chocolate and margarine mixture until well combined.
- Remove pudding from heat, set aside to cool and spoon into individual cups or glasses.
- Garnish as desired.
unsweetened cocoa, sugar, egg replacer, cornstarch, soymilk, bakers, soy margarine
Taken from www.vegetariantimes.com/recipe/vegan-chocolate-pudding/ (may not work)