Vegan Dark Chocolate Pudding With Balsamic Macerate

Name: Vegan Dark Chocolate Pudding With Balsamic Macerated Berries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegan Dark Chocolate Pudding; 1 cup Unsweetened Vanilla Soymilk (WestSoy recommended); 2/3 cup Raw Granulated Cane Sugar; 3 tablespoons All-Purpose Flour; 2 tablespoons Dark Cocoa Powder; Balsamic Macerated Berries; 1 cup Strawberries, washed, hulled, sliced; 1/2 cup Red Raspberries; 1 tablespoon Good Quality Balsamic Vinegar; 2 tablespoons Raw Granulated Cane Sugar; Black Pepper, to taste

Servings: persons

Vegan Dark Chocolate Pudding
1 cup Unsweetened Vanilla Soymilk (WestSoy recommended)
2/3 cup Raw Granulated Cane Sugar
3 tablespoons All-Purpose Flour
2 tablespoons Dark Cocoa Powder
Balsamic Macerated Berries
1 cup Strawberries, washed, hulled, sliced
1/2 cup Red Raspberries
1 tablespoon Good Quality Balsamic Vinegar
2 tablespoons Raw Granulated Cane Sugar
Black Pepper, to taste

1
For the pudding, whisk together the soy milk, sugar, flour, and cocoa powder in a small saucepan. Bring the ingredients to a simmer on medium low heat while whisking continuously. This will take about seven minutes. When the pudding begins to simmer, whisk vigorously and cook for another two minutes- or until the pudding attains a very thick, glossy appearance. Do not turn your back on the pudding! It goes from perfect to burnt in seconds.
2
Allow the pudding to come to room temperature, about ten minutes. Meanwhile, combine the berries, balsamic, sugar and a few twists of black pepper in a glass bowl. Cover and refrigerate.
3
When the pudding is cool, transfer to a non-reactive bowl and place a layer of saran wrap on top of the pudding to prevent a skin from forming. Refrigerate for two hours or until ready to serve. For serving, dish out the chocolate pudding, use a slotted spoon to top the pudding with a generous amount of berries.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Vegan Dark Chocolate Pudding, 1 cup Unsweetened Vanilla Soymilk (WestSoy recommended), 2/3 cup Raw Granulated Cane Sugar, 3 tablespoons All-Purpose Flour, and more.

Yes, Vegan Dark Chocolate Pudding With Balsamic Macerated Berries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan Dark Chocolate Pudding With Balsamic Macerated Berries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions