This vegan chocolate pudding is so simple and quick to prepare yet so full of rich, dark chocolate flavours. Serve these little desserts with home-made vegan Scottish shortbread biscuits and a ruby red strawberry for an effective end to a meal that will impress your guests or wow your family.Also perfect for a guilt-free 3pm pick-me-up, snack or supper time treat.
Add all ingredients to a food processor/blender and whizz until smooth.
Decant into your serving dishes. Smooth down the top.
Place in the fridge to chill and thicken up for at least an hour.
Chocolate pudding will keep fresh in the fridge for 3-4 days. If keeping in the fridge for a few days add a cover to the dishes.
For a mint chocolate pudding variation replace the vanilla with 1/2 teaspoon of peppermint extract/essence. Add more to taste.
Serve these little puddings with your choice of fresh or frozen berries, fresh fruit, vegan cream, ice-cream or yogurt, crushed nuts, desiccated coconut, vegan grated, drops or button chocolates. Or simply enjoy plain.
Especially delicious is a wee Scottish shortbread biscuit. Slather the chocolate pudding over and take an amazing bite!