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Diabetes Bites Newsletter

Curated recipes for type 1 and type 2 diabetes – complete with nutritional values.

Vegan Low-Carb Chocolate Pudding Recipe With Nutritional Info

Original recipe: drweil.com

INGREDIENTS:

  • 1 1/2 cups evaporated cane sugar
  • 1 cup unsweetened natural cocoa powder
  • 1 tablespoon cornstarch, plus 2 1/4 teaspoons
  • 1/2 cups plain soy milk
  • 9 ounces 70% organic dark chocolate, coarsely chopped
  • 1 teaspoon vanilla extract
  • Vanilla bean seeds, scraped from 1 halved vanilla bean
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup coarsely chopped pistachios
  • 1/3 cup coarsely chopped walnuts

DIRECTIONS:

  1. Fill a large bowl with ice and water. Set aside.
  2. Combine the sugar, cocoa powder, and cornstarch in a saucepan. Whisk in half of the soy milk to create a smooth paste.
  3. Add the remaining soy milk and whisk to combine. Stirring constantly, bring the mixture to a simmer. Remove from the heat and whisk in the chocolate, vanilla extract, vanilla bean seeds, and cinnamon.
  4. Strain the pudding mixture through a fine-mesh sieve into a bowl. Immediately set the bowl in the ice bath to cool down the pudding.
  5. Place a piece of plastic wrap directly on the pudding surface to prevent a skin from forming. Refrigerate for at least 4 hours before serving.
  6. Divide the pudding among four to six 6-ounce bowls or ramekins.
  7. Top with the pistachios and walnuts and serve.
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