nutritional information

Per Serving:

  • Calories: 310
  • Protein: 8 g
  • Total Fat: 14 g
  • Saturated Fat: 5 g
  • Carbohydrates: 43 g
  • Sodium: 120 mg
  • Fiber: 3 g
  • Sugar: 29 g

Vegan Chocolate Pudding

Vegan Chocolate Pudding


Baker’s brand of chocolate contains no animal products. But if you decide to try another brand, check to make sure it is all-vegan. If you prefer, garnish pudding with vegan whipped cream and sliced straw- berries or other seasonal berries. What makes this pudding so special is its ultra-rich taste and dense, chocolatey flavor. You may want to serve brownies alongside.
  • ½ cup unsweetened cocoa
  • ¾ cup granulated sugar
  • 4 Tbs. egg replacer
  • 4 Tbs. cornstarch
  • 5 cups soymilk
  • 8 oz. Baker’s Semi-Sweet Chocolate
  • 4 Tbs. soy margarine
  1. Mix cocoa and sugar, and set aside. Mix egg replacer and cornstarch with 3/4 cup soymilk, and set aside for later use.
  2. 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.
  3. 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.
  4. Remove pudding from heat, set aside to cool and spoon into individual cups or glasses. Garnish as desired.
November 2003

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I never know what kind of "egg replacer" to use as a substitute for eggs. Many recipes just say "substitute". I haven;t had much luck with the powdered EnerG-it left a strange taste in my baked goods. What works best in this recipe? Much thanks!

gin - 2009-06-09 17:42:01