Oat Milk Chocolate Pudding with Berries and Pistachios
Ali Slagle at the New York Times created one of our favorite recipes ever, Oat Milk Chocolate Pudding. After making it a few times, we think we’ve found some ways to make it even tastier, and dress it up a bit.
With Willa’s Oat Milk, you get all organic ingredients, and less than half the sugar than other oat milks. We use the entire whole grain oat, which means you get all of the protein, fiber, and good stuff from the oats, and less of the oat sugar. Grandma Willa always said that if you’re going to have dessert make it a good one made with the best ingredients!
Desserts like this one are so often off limits for those of us who are lactose intolerant, dairy-free, or vegan. And when you try to make a chocolaty, creamy dessert like this one with other alt milks, they can come out a bit watery and have the flavor of the coconut, soy, or almond milk imparted on the flavor. Honestly, with oat milk, it’s a match made in Heaven.
On top of that, it tastes truly CHOCOLATY. Is there anything more disappointing than a chocolate dessert that looks beautifully chocolaty, but doesn’t really taste like it? So often chocolaty desserts can be more sweet than imbued with cocoa. We love this recipe because you do not miss the cocoa. It definitely comes through!
This recipe is delicious for a night in with a spoon and your favorite flick, or as a to die for dessert for a dinner party. You can easily dress it up with chopped nuts, fruit or whatever you like best with chocolate.
Oat Milk Chocolate Pudding Recipe
⅓ cup / 65 grams sugar
⅓ cup / 30 grams unsweetened cocoa powder
2 tablespoons cornstarch
⅛ teaspoon fine sea salt
2 cups / 480 milliliters Willa’s Organic Oat Milk
3 to 4 ounces / 85 to 115 grams bittersweet bar chocolate, chopped (See tip below.)
1 teaspoon vanilla extract
4 tablespoons chopped pistachios (optional)
Half cup of berries, peaches or your favorite fruit (optional)
In a medium saucepan, use a wooden spoon or silicone spatula to stir together the sugar, cocoa, cornstarch and salt. Slowly stir in the milk and keep stirring until smooth and combined.
Stir the mixture constantly over medium-low heat, scraping the bottom, sides and corners of the pan, until the pudding thickens, begins to bubble, and coats the back of the spoon or spatula, 5 to 10 minutes. (If the pudding is coating the bottom of the pan too quickly, reduce the heat.)
Add the chocolate and stir vigorously until the pudding is very thick and smooth, about 30 seconds longer.
- Remove from the heat and stir in the vanilla. Spoon the pudding into a serving bowl or individual cups or ramekins. Serve warm, at room temperature or chilled (see Tip 2). It will thicken as it cools.
- Chop up pistachios and sprink them on top of each serving. Add your favorite berries and sliced fruit. Enjoy!
Use 4 ounces of chocolate with 60 to 65 percent cacao, or 3 ounces of chocolate with 66 to 70 percent of cacao. We’ve even done a combination of the two!
Before refrigerating, press plastic wrap onto the surface of the pudding to prevent a “skin” from forming on top. The pudding will keep in the refrigerator for up to three days.
Looking for more? Check out all of our Dairy Free Recipes.
In the mood for more chocolate recipes? Check out our Dairy-Free Chocolate Buttercream Cupcakes.