Chocolate Puddings

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

Chocolate Coconut Pudding 

• 3 cups coconut milk

• ½ cup cocoa powder

• ¼ cup agave nectar and stevia as desired

• 2 tablespoons agar-agar

• 1 tablespoon vanilla extract

Mexican Chocolate Pudding

• 3 cups almond milk

• ½ cup cocoa powder

• ¼ 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

In a sauce pot, combine all the ingredients 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.