Peppermint Twist Dark Chocolate Pudding

Peppermint Twist Dark Chocolate Pudding


  • 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


  • 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