Chocolate Pudding Dessert

• Vegetarian
• Gluten free

• Produce

  • 7 Celestial candy cane tea bags

• Refrigerated

  • 4 1/2 cups Almond milk
  • 2 Eggs

• Condiments

  • 2 1/2 tbsp Maple syrup

• Baking & Spices

  • 2 1/2 cups Chocolate chips
  • 3 2/3 tbsp Cocoa powder
  • 6 tbsp Cornstarch
  • 1 1/2 cups Gluten free flour
  • 1 tsp Sea salt
  • 1 tsp Vanilla extract
  • 3 cups Whipped cream, Fresh

• Dairy

  • 4 tbsp Butter or dairy-free butter option

Found on veggiebalance.com

Description

Ingredients

• 1 ½ cups gluten-free flour
• ½ teaspoon sea salt
• 3 Tablespoons cocoa powder
• 2 eggs
• 4 Tablespoons butter or dairy-free butter option, melted
• 2 ½ Tablespoons maple syrup
• 7-8 Celestial Candy Cane Tea Bags
• 4 ½ cups almond milk
• 6 Tablespoons cornstarch
• 2 teaspoons cocoa powder
• 1 teaspoon vanilla extract
• 2 ½ cups chocolate chips
• ½ teaspoon sea salt
• 3 cups of fresh whipped cream (or coconut whip for dairy-free/vegan)

Directions

• Preheat oven to 350 degrees F.
• In a medium mixing bowl combine, flour, salt, cocoa powder, eggs, butter, and maple syrup.
• Press into a greased 9x13 pan. Bake for 11-14 minutes.
• In a medium saucepan, add milk, candy cane tea bags. Set on low to medium heat.
• Stir every couple minutes. Continue to have on low heat for 10-15 minutes. Remove Candy Cane tea bags.
• In a small bowl whisk together cornstarch and 1/4 cup almond milk.
• Add the remaining 2 cups of milk to a small pot and cook over medium low heat.
• Whisk in cocoa powder, vanilla extract.
• Slowly whisk in small bowl of cornstarch slurry. DO NOT STOP WHISKING. If you pour too quickly or whisk too slowly there will be cornstarch chunks.
• Fold in chocolate chip and stir until melted. Let mixture cool 15-20 minutes.
• Build Layered Chocolate Pudding Dessert on chocolate crust. Layer of chocolate pudding, whipped cream, chocolate pudding, etc.
• Optional: Top with chocolate chips and chocolate drizzle

Nutrition