Healthier Chocolate Pudding

I was looking through my granny's recipe book, and I saw all sorts of different delicious cakes and biscuits, and then I came across a few recipes for chocolate puddings. Only a few times have I ever cooked with gelatine, and when I saw that this one recipe was without - I immediately wanted to try it! Surely you couldn't make chocolate pudding and make it set without gelatine? But yes, you can!

It is less fluffy than most chocolate puddings, and therefore I decided to pour it into two cups, as I knew it was going to be quite filling, and deliciously chocolatey! This little number is vegan, and contains hardly any sugar!

Healthier Chocolate Pudding
(Serves 2, about 125 calories each)

The first time I tried it, a few hours after making it, it was a little mushy, but this is what awaited me the next day - it was great!

1 1/2 tbsp unsweetened cocoa powder
2 tbsp sukrin or xylitol
1 1/2 tbsp cornflour
1/2 - 1 tsp vanilla sugar
250ml almond milk

- Start by mixing all your dry ingredients together in a small sauce pan. Then turn the hob on medium heat and heat the mixture up, stirring occasionally until the mixture is getting hot hot hot!

- Once it's starting to thicken (this will only take a few minutes), make sure to stir frequently, letting it thicken until you have an almost thick frosting-like concistency. Hurry and pour it into two small glasses, cups or tea-cups. As you can see I put them in too big a cup! Now I know until next time! Set them in the fridge to cool overnight (preferably). Serve as it is, or with cream, chopped nuts, a bit of icing sugar on top - and enjoy!

I thought I would have to be quick to post up a healthified recipe, as for me, christmas should be good ol' fashioned cakes and dinners. This would make a great post-holiday treat *smiles*


Source of inspiration:
Mormor's cookbook

- Jules