5.0
(7)
Your folders
Your folders

Export 5 ingredients for grocery delivery
Step 1
In a medium sauce pan, whisk together the sugar, cocoa, and cornstarch until there are no lumps. Add the plant-based milk and whisk to combine.
Step 2
Put the pan over medium heat and bring to a simmer while whisking often. Continue to simmer for about 3 minutes until the pudding is slightly thickened and glossy looking. It will thicken more as it cools. Remove from heat and whisk in the vegan butter and vanilla extract. Divide into ramekins, jars, pudding cups, or pour all of it into a large heat proof bowl. Enjoy still warm or cover and let cool in the fridge for a few hours or overnight until chilled. Store in the fridge for up to one week.
Your folders

184 viewsthecheekychickpea.com
5 minutes
Your folders

200 viewsmarthastewart.com
Your folders

207 viewselavegan.com
4.9
(31)
5 minutes
Your folders

227 viewslovingitvegan.com
5.0
(7)
10 minutes
Your folders

431 viewscookiesandcups.com
4.9
(10)
5 minutes
Your folders

202 viewsallrecipes.com
5.0
(4)
15 minutes
Your folders

139 viewskingarthurbaking.com
4.5
(16)
Your folders

138 viewsbudgetbytes.com
5.0
(7)
5 minutes
Your folders

330 viewsfitlivingeats.com
4.5
(2)
Your folders

495 viewsvegevega.com
10 minutes
Your folders

159 viewspowerhungry.com
5.0
(1)
Your folders

126 viewsconnoisseurusveg.com
4.9
(11)
Your folders

168 viewsfrommybowl.com
5.0
(5)
Your folders

176 viewscooking.nytimes.com
5.0
(889)
Your folders

101 viewswowitsveggie.com
4.5
(210)
30 minutes
Your folders

180 viewstasteofhome.com
4.9
(9)
10 minutes
Your folders

161 viewsmakingthymeforhealth.com
5.0
(17)
Your folders

135 viewssmalltownwoman.com
5.0
(34)
10 minutes
Your folders

48 viewsheadbangerskitchen.com
5.0
(1)
5 minutes