Mix in some vegan peanut butter cookies for some crunchiness, garnish with a strawberry or any type of berry for a fresh and fruity touch, and voila!
This recipe makes 4 servings and takes fifteen minutes to prepare. Peanut butter Oreo cookies were used… And yes! They are vegan!
- ¼ cup of corn starch
- ¼ cup of cocoa powder
- ½ cup of raw sugar
- 2 cups of dairy free milk (almond, soy, coconut or rice)
- 1 tablespoon of vanilla extract
- Vegan peanut butter cookies (or the flavor of your choice)
- Garnish: strawberries, blueberries, raspberries, blackberries, or cherries.
In a small pot or microwave safe bowl, combine the corn starch with a splash of milk and stir until you get a uniform paste (without lumps). Add the cocoa powder and repeat the previous step. Then add the sugar and the rest of the milk, mix well and place on the stove on medium heat or in the microwave. Stir constantly (if microwaving, every 30” to 40”) to keep lumps from forming and to prevent the pudding from sticking to the bottom of the pot or bowl.
Once the pudding is thick, remove it from the heat, add the vanilla extract, mix well and scoop it into cups or single serving bowls. Fill each container half way and then add some crushed cookies. Finally, cover the layer of cookies with more chocolate pudding and finish it off with a final layer of crushed cookies. Garnish with berries and let cool in the fridge for at least one hour.