Ingredients
Method
- Begin by finely chopping the vegan dark chocolate and set it aside in a bowl.
- In a saucepan, warm the coconut milk but avoid letting it boil.
- Add the fresh mint leaves to the coconut milk and let it simmer for about 5 minutes to infuse the minty flavor.
- In a separate bowl, whisk together the cornstarch and a bit of coconut milk until smooth.
- Gradually add the cornstarch mixture to the saucepan, whisking constantly to avoid lumps.
- Stir in the agave syrup, vanilla extract, and a pinch of salt.
- Continue cooking until the mixture thickens slightly, resembling a custard-like consistency.
- Remove the saucepan from the heat and add in the chopped chocolate.
- Stir until the chocolate has fully melted and the mixture is smooth.
- Pour the mixture into individual serving dishes and refrigerate for at least 2 hours, or until set.
Notes
TIPS
- Opt for high-quality vegan chocolate to enhance the pudding’s flavor.
- For an extra minty kick, you can add a few drops of mint extract.
- The pudding can be stored in the refrigerator for up to 3 days.
- Serve the Vegan Chocolate and Mint Pudding chilled, garnished with a sprig of fresh mint or a sprinkle of cocoa powder.
- You can also pair this pudding with fresh fruit, like strawberries or raspberries, to add a tangy twist to the rich chocolate flavor.
- For a crunchy contrast, consider sprinkling crushed vegan cookies or nuts on top before serving.