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Love is in my Tummy

Plant-based flavor

September 8, 2017 By Tina Dawson 14 Comments

VEGAN Chocolate Biscuit Pudding

This VEGAN Chocolate Biscuit Pudding is so simple, yet incredibly rich, delicious and comes together in 10 minutes!

This VEGAN Chocolate Biscuit Pudding is so simple, yet incredibly rich, delicious and comes together in 10 minutes! Food Photography | Styling | Dessert | Agar agar

I’m in a very exuberant mood today – Fall is finally here! When I stepped outside yesterday in the afternoon, when the sun was shining bright, high up in the sky, I was greeted to a gust of chilly wind, and I knew it in my bones that the weather has begun to change. Summer, is finally over, and although most people would not agree with me, good riddance.

I’ve had a lifetime’s fill of summers from my early life in India, and summers there are as hot as they can get. I came to the United States a few years ago on Halloween’s day, and as my plane descended into JFK, I took one look at the brilliant colored tree tops and it was love at first sight. Fall is where my heart now truly lies, in the splash of amber-scarlet hues the trees don, in the gentle but definite chill in the air that seems to make everything smell so clean, and the clear golden light that bounces off the foliage and turns everything so magical. For a brief time, the world truly appears ethereal, and you must forgive me for hoping to find woodland fairies dancing through the tree tops.

And so, I took a longer than usual walk around my neighborhood and brought back some of the outdoors in – I wanted to relish in the greenery a little as one last goodbye, before the colors change inevitably.

This VEGAN Chocolate Biscuit Pudding is so simple, yet incredibly rich, delicious and comes together in 10 minutes! Food Photography | Styling | Dessert | Agar agar

A little jubilation was promptly in order, to welcome the beautiful metamorphosis in season. And no celebration, at least for me, is complete without a little chocolate! I did not have any of the seasonal ingredients at hand, so I had to content myself with chocolate and only chocolate, which isn’t really a terrible thing anyway.

I’ve been meaning to veganize the chocolate pudding for a while now, which is usually made with dairy and sometimes even gelatin. The plant-based substitutions were easy enough to figure out, but even I did not realize how easy the entire process would be. If it takes you 15 minutes, from scratch till your VEGAN Chocolate Biscuit Pudding goes into the fridge, you’ve dawdled for too long.

And while toppings for a pudding aren’t always quite necessary, go along with me on this: every bite would otherwise remain the same, but with the toppings, and a varied one at that, you get a different texture and taste in each mouthful. And believe me, it makes for a truly enjoyable experience.

This VEGAN Chocolate Biscuit Pudding is so simple, yet incredibly rich, delicious and comes together in 10 minutes! Food Photography | Styling | Dessert | Agar agar

Here are the toppings I used: Cacao nibs, dried cranberries, walnuts, dairy-free praline, chocolate chips, fresh berries and mint. Make sure you scoop a different topping with every spoon of pudding, and you’ll see what I’m talking about.

And join me in enjoying mother nature’s ceremonial changing of the guard to the most exciting half of the year – watch the great transformation outdoors as she pushes out a final and bountiful harvest with poise in preparation for a long and cold hibernation until Spring next year.

It is truly, the most wonderful time of the year, a ‘Goldilocks’ period, where everything is just right.

This VEGAN Chocolate Biscuit Pudding is so simple, yet incredibly rich, delicious and comes together in 10 minutes! Food Photography | Styling | Dessert | Agar agar

Here are a few tips to make sure your VEGAN Chocolate Biscuit Pudding comes out at its very best!

Notes:

  1. I used {vegan} whole wheat graham crackers in this recipe. One graham cracker yields 1/3 c of broken bits. Use that measurement to substitute with other biscuit of your preference in this recipe.
  2. This pudding tastes best with bittersweet chocolate that you love to eat plain. Use good quality chocolate for the best tasting dessert.
  3. Make this pudding upto a day ahead of serving. It can be stored refrigerated for upto a week, provided you wrap each individual pudding in cling wrap.
  4. While it appears to be a large serving recipe, it can easily be sized to serve just two – Dissolve 1/8 tsp agar agar powder in 2 tbsp of water over heat. Once clear, add 1/4 c + 2 tbsp canned coconut milk and bring to a boil. Turn off heat and add 1/3 c bittersweet chocolate. Stir until combined and molten, then pour over two ramekins, each with a graham cracker broken into bits. Refrigerate until chilled thoroughly and enjoy!

This VEGAN Chocolate Biscuit Pudding is so simple, yet incredibly rich, delicious and comes together in 10 minutes! Food Photography | Styling | Dessert | Agar agar

When you make this VEGAN Chocolate Biscuit Pudding (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!

Vegan Chocolate Biscuit Pudding

Created by Tina Dawson on September 7, 2017

This VEGAN Chocolate Biscuit Pudding is so simple, yet incredibly rich, delicious and comes together in 10 minutes! Food Photography | Styling | Dessert | Agar agar

  • Prep Time:5m
  • Cook Time:8m
  • Total Time:40h
  • Serves: 6
  • Yield: 6 ramekins of pudding

Ingredients

  • 1/2 tsp. agar agar powder
  • 1/2 c water
  • 1 c canned coconut milk
  • 1 c bittersweet chocolate (dairy-free)
  • 6 graham crackers
  • 1 tbsp. corn syrup (optional)
  • 1/4 tsp. Vanilla bean paste (optional)

Toppings (optional)

  • Nuts, berries, cacao nibs, chocolate shavings, praline, mint & dried cranberries. Get creative.

Instructions

  1. Break up each graham cracker into 1/2 inch pieces and place in a 4 oz ramekin or other individual serving-sized container. Set aside.
  2. In a small saucepan, combine agar agar powder and water. Place over medium heat and keep stirring until the agar dissolves completely and all you see is clear liquid.
  3. Add coconut milk to the dissolved agar and let it slowly come to a gently boil. Once you see bubbles, turn off the heat.
  4. Add the chocolate chips and corn syrup into the hot coconut milk and let sit for a few minutes until melted. Stir until the chocolate and coconut milk are combined into a creamy, smooth, chocolate mixture.
  5. Finally, stir in the vanilla. Pour onto the biscuit base until the top of the biscuits are covered. Tap lightly on the counter, to let the chocolate dribble down, and break up any air bubbles you see on the surface.
  6. Refrigerate for atleast 30 minutes. Serve chilled, topped with your favorite nuts and berries.
  • Print

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Filed Under: All Recipes, American, Chocoholics Anonymous, Chocolate, Cuisines, Desserts, Vegan, Vegetarian Tagged With: agar agar, Chocolate, graham cracker, pudding

Previous Post: « Black Chickpea Sprouts Sundal
Next Post: Vegan Chocolate Cupcakes for two »

Reader Interactions

Comments

  1. Maria says

    September 9, 2017 at 12:16 am

    1 c chocolate would be how many grams? And if I wasn’t particularl about it being vegan, could I use regular milk instead of coconut milk?

    Reply
    • Tina Dawson says

      September 12, 2017 at 10:23 am

      About 160 grams. Canned coconut milk is thicker and creamier than home extracted coconut milk. So the proper dairy substitute would be heavy cream.

      Reply
  2. Molly Kumar says

    September 8, 2017 at 7:08 pm

    This looks totally delicious! I looove the setting and the pudding looks so creamy and rich. Perfect for the approaching winter days.

    Reply
    • Tina Dawson says

      September 12, 2017 at 10:14 am

      I think it’d be perfect any day of the year, but winters do particularly call for all things chocolate! Enjoy!

      Reply
  3. Ginny McMeans says

    September 8, 2017 at 11:40 am

    Love the deep rich color of your chocolate pudding. This is right up my alley so I’m pinning it 🙂

    Reply
    • Tina Dawson says

      September 8, 2017 at 11:54 am

      Thanks Ginny!

      Reply
  4. Nadja | Nashi Food says

    September 8, 2017 at 11:22 am

    I enjoy everything chocolate! this is a perfect recipe for me 😊 Btw I love your photos!!

    Reply
    • Tina Dawson says

      September 8, 2017 at 11:40 am

      Thanks Nadja! 🙂

      Reply
  5. Brandi Crawford says

    September 8, 2017 at 11:10 am

    This looks so delicious! I can’t believe it’s vegan. This is incredible.

    Reply
    • Tina Dawson says

      September 8, 2017 at 11:40 am

      Thanks Brandi!

      Reply
  6. Jagruti says

    September 8, 2017 at 11:00 am

    Delicious looking vegan chocolate biscuit pudding, that won’t last long on my dinner table.

    Reply
    • Tina Dawson says

      September 8, 2017 at 11:40 am

      Didn’t last long in mine either… I think we eat 4 of these last night alone!

      Reply
  7. Vicky @ Avocado Pesto says

    September 8, 2017 at 10:39 am

    Gorgeous photos and this sounds absolutely amazing! I have been to India and the heat there truly exhausted me so I can totally see why you fell in love with fall in the US! I just spend a hot summer traveling around EUrope and I am also perfectly happy with the colder fall days!

    Reply
    • Tina Dawson says

      September 8, 2017 at 10:50 am

      Thanks Vicky! I find that I am at my best during Fall!

      Reply

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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