Vegan dark chocolate peppermint pudding

• Canned Goods

  • 1/2 cup So delicious unsweetened almond milk or coconut milk

• Baking & Spices

  • 3/4 cup Cane sugar
  • 1/2 cup Chocolate chips, dairy-free
  • 3 tbsp Cornstarch
  • 1/2 cup Dutch processed cocoa, powder
  • 1/2 tsp Peppermint extract, pure
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract, pure

• Desserts

  • 1 Peppermint candies

• Other

  • 2 cups So delicious original full-fat culinary coconut milk, shaken*
  • 1 tub So delicious cocowhip dairy free whipped topping or whipped coconut cream

Found on sarahbakesgfree.com

Ingredients

• 3/4 cup cane sugar
• 1/2 cup dutch processed cocoa powder
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 cups So Delicious original full-fat culinary coconut milk, shaken*
• 1/2 cup So Delicious unsweetened almond milk or coconut milk
• 1/2 cup dairy free chocolate chips
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure peppermint extract
• 1 tub So Delicious Cocowhip dairy free whipped topping or whipped coconut cream
• crushed peppermint candies

Directions

• To make chocolate pudding, whisk together sugar, cocoa powder, cornstarch and salt in medium saucepan.
• Over medium heat, whisk in culinary coconut milk and almond milk. While stirring constantly, cook until bubbly and thick (about 5 minutes).
• Remove pudding from heat and stir in chocolate chips, vanilla and peppermint extract. Continue to stir until chocolate chips are completely melted.
• Immediately pour pudding into serving bowls or jars. Cover pudding with plastic wrap, so its touching top of pudding to prevent film.
• Place pudding in refrigerator to chill completely, 1-2 hours.
• To serve, top pudding with cocowhip whipped topping and crushed peppermint candies.