Doris’ Chocolate Pudding

Here are two variations of chocolate pudding using agar-agar. It is a vegetarian gelatin substitute derived from seaweed, sold in flakes and powder varieties, and can be used as a thickening agent for vegan and/or dairy-free recipes.

Ingredients

Chocolate Coconut Pudding

3 cups coconut milk

1⁄2 cup cocoa powder

1⁄4 cup agave nectar and stevia as desired
2 tablespoons agar-agar

1 tablespoon vanilla extract

Mexican Chocolate Pudding

3 cups almond milk

1⁄2 cup cocoa powder

1⁄4 cup agave nectar and stevia as desired
2 tablespoons agar-agar

1 tablespoon vanilla extract

1/2 teaspoon chipotle powder

1/2 teaspoon cinnamon powder

pinch of nutmeg

Preparation

Combine all the ingredients in a sauce pot and bring to a boil, whisking occasionally so there are no lumps. Lower the heat and simmer for at least 10 to 15 minutes to let the agar-agar dissolve completely and thicken properly.
Transfer the mixture to a serving bowl or individual ramekins and let cool to room temperature. It will set at room temperature unlike animal based gelatin.
Refrigerate and serve cold.