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

1. Mix cocoa and sugar, and set aside.
2. Mix egg replacer and cornstarch with 3/4 cup soymilk, and set aside for later use.
3. 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.
4. Heat remaining soymilk in separate saucepan over medium-low heat.
5. Grad- ually mix in egg-and-cornstarch mixture, stirring constantly.
6. When mixture has thickened and bubbles slightly, remove pan from heat.
7. Stir in melted chocolate and margarine mixture until well combined.
8. Remove pudding from heat, set aside to cool and spoon into individual cups or glasses.
9. 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)