Vegan fruity chocolate pudding

As our little Monkey is highly intolerant to all dairy and cow’s milk protein, finding yummy desserts is actually quite a tricky task (especially as we also need to make them nut-free).

I don’t particularly like giving him lots of soya but we have been buying the Alpro and Provamel chocolate/caramel/vanilla desserts as a treat and change from lots of fruit!

However, yesterday, the dessert gods were kind to me! I stumbled across an American recipe for cornstarch (Cornflour) puddings and decided to give them a go.

I had a tin of tropical fruit chunks in the cupboard so drained off the juice and blended it into a purée, along with some blueberries that were knocking around in the fridge.

I boiled up the fruit mixture on the hob in a small pan, along with about half a pint of Oatly oat milk. I then added a good squeeze of honey, some vanilla extract and sieved in about two tablespoons of Cornflour before it got too hot (the Cornflour forms instant hard lumps if it’s added to a hot liquid, in my experience)

As the mixture boiled up it turned thicker so it became a runny thin custard. Once I was happy, I took it off the boil and poured it through a sieve into a Pyrex bowl.

I left it to cool a little before mixing in a good squeeze of Sweet Freedom Choc Shot. This stuff is like liquid gold for making vegan hot chocolate and sauces and my son absolutely loves it!

I then put it in the fridge to cool for a few hours and the result is a really rich, velvety chocolate pudding that’s almost verging on the consistency of a ganache.

I’m going to have a try at mixing some up with a ripe avocado to create a really deep, heavy mousse – wonder if that’ll turn out as well as this did!

daisytheclothbummum has not been sponsored for this post. All thoughts, words and opinions are my own. No part of this article may be reproduced without my permission.

---