Vegan Vanilla Pudding with Chocolate-Raspberry Topping
Vanilla is derived from the orchid plant and is the second most expensive spice in the world after saffron.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.
Ingredients
- 2 cup Coconut milk
- 2 tablespoon Cornstarch
- 3 tablespoon Maple syrup
- 1 teaspoon Vanilla extract
- 1 cup Raspberries
- 2 ounce Dark chocolate
- 1 teaspoon Coconut oil
Instructions
- In a saucepan, whisk together coconut milk, cornstarch, maple syrup, and vanilla extract.
- Cook over medium heat, stirring constantly, until the mixture thickens.
- Remove from heat and let it cool for 5 minutes.
- Pour the mixture into serving bowls and refrigerate for at least 30 minutes.
- In a small saucepan, melt the dark chocolate with coconut oil over low heat.
- Drizzle the melted chocolate over the chilled pudding.
- Top with fresh raspberries.
- Serve and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 25g9%
- Sugars 15g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.