Chocolate Elderberry Vegan Pudding
Donna, Randy, and Kellly Jennings
This month’s Tried and True Recipe comes from Donna Jennings (MO #313), Randy Jennings (MO #535), and Kelly Jennings (MO #538) and was shared at the recent vegan dinner they hosted in support of our Capital Campaign and made with their homemade elderberry juice! Recipe serves 4
Ingredients
1 ½ Cup Non-Dairy Milk (Recommend Full fat Soymilk or Coconut milk)
3 ½ Tablespoons Cornstarch
Optional- ½ Tablespoon Coconut milk powder
⅛ Cup Elderberry juice*
¼ Cup Cocoa powder
⅓ Cup Maple Syrup
¼ teaspoon each of ginger and vanilla extracts
* To make ⅛ Cup of Elderberry juice:
In a small saucepan bring to a boil ¼ Cup of fresh or frozen elderberries and ¼ Cup of water.
For extra flavor add a pinch of cinnamon chips, fresh ginger and cardamom.
Partially cover, turn heat to low, simmer for 25-30 minutes and strain.
Directions
Whisk all ingredients together in a medium saucepan till there are no lumps.
Cook over medium heat, stirring constantly, until pudding starts to thicken.
Pour into individual serving dishes and chill for at least an hour.
Suggested garnish - Fresh mint leaves and strawberries Add garnishes before serving.