Peppermint Twist Dark Chocolate Pudding
Ingredients
- 2 1/3 cups oat milk (can sub soy, nut, plant, or dairy milk – I don’t recommend coconut because of strong flavor)
- 1 teaspoon pure vanilla extract
- 1T honey, maple syrup, or agave nectar
- ¼ cup organic coconut sugar
- 4 Tablespoons cornstarch
- 1/3 cup + 1T Biochem Chocolate Peppermint Protein Powder
- 1 Tablespoon unsweetened cocoa powder
- Pinch kosher salt
- ¼ cup blended silken tofu or Greek yogurt
Directions
- Combine the oat milk, vanilla, and honey.
- Add a small amount of the milk to the cornstarch to make a slurry – set aside
- Whisk together the coconut sugar starch, salt, and cocoa powder
- Add the above dry ingredients into the milk, whisking to combine
- Heat until steaming
- Add the cornstarch/milk slurry
- Bring the mixture to a boil and, whisking constantly, keep at a boil for 3-5 minutes, until thickened
- Remove from heat
- Whisk in the protein powder and tofu or Greek yogurt (*if using the tofu, blend in a food processor or blender until smooth before adding)
- Pour into a shallow baking dish and cover with plastic wrap touching the surface
- Put in the fridge for several hours or overnight to chill completely