Coffee-Infused Dark Chocolate Pudding
This smooth, velvety vegan pudding blends dark chocolate and espresso into a rich, dreamy dessert with a strong coffee kick.
Ingredients
- 2 cups unsweetened almond milk
- ½ cup coconut cream
- ½ cup dark chocolate chips vegan
- 2 tbsp unsweetened cocoa powder
- ¼ cup maple syrup
- 1 tbsp cornstarch
- 1 tsp espresso powder
- 1 tsp vanilla extract
- Pinch of sea salt
Instructions
- In a saucepan, whisk almond milk, coconut cream, cocoa powder, maple syrup, cornstarch, espresso powder, and sea salt over medium heat.
- Keep whisking until the mixture thickens—around 8–10 minutes. It’ll look suspiciously like pudding. That’s a good sign.
- Remove from heat. Stir in chocolate chips and vanilla extract until smooth and glossy like your best Instagram filter.
- Pour into serving cups and chill for at least 1 hour. Or eat warm. We’re not judging.
- Garnish with coconut whip, shaved chocolate, or crushed espresso beans for bonus drama.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 280
- Total Fat: 17g
- Saturated Fat: 9g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
🌱 Vitamins and Minerals (Per Serving)
- Iron: 10%
- Magnesium: 12%
- Potassium: 7%
- Calcium: 6%
- Folate: 5%
💡 Additional Notes / Tips
- Want it thicker? Add another tablespoon of cornstarch. Want it stronger? Add another shot of espresso.
- Coconut cream adds richness—don’t skip it unless you're emotionally prepared for a lighter pudding.
- Store covered in the fridge for up to 3 days. But good luck making it last that long.
- Serve in wine glasses and call it “mousse” if you're feeling bougie.
- This pairs beautifully with silence, a spoon, and no responsibilities.