Vegan Gluten-free Chocolate Raspberry Pudding

This month Recipe Redux asked us to share a healthy recipe that incorporated tasty liqueurs. Since I do my free food thing, keeping my food free of dairy, eggs, wheat/gluten (for the most part), I know how difficult it is to find liqueurs that are gluten-free or vegan, much less both.

How to Use Liqueurs when You’re Gluten-free and Vegan

Even when I discover a gluten-free spirit, I find my elation short lived. I don’t know if it’s a spirit for me until I ingest it. Even if it’s promised to be gluten-free, that never assures that I won’t have a reaction to it. That’s why I like to have a B Plan, a back pocket option.

I used Chambord in this Chocolate Raspberry Pudding, which most seem to agree is gluten-free.

But, as with any gluten-free food, I always recommend that you go by how a food makes you feel. If Chambord gives you any distress, by all means, use a natural raspberry oil/flavoring instead.

Chambord is definitely not vegan since it’s made with honey. Options?

• Make your own Raspberry Liqueur. I haven’t done this, but there are recipes online.
• Use a vegan flavored raspberry oil/flavoring. I like LorAnn and Frontier. Many vegans recommend Flavorganics.

Dairy-free, Egg-free, and Vegan Ingredients 101

If you are gluten-free and/or vegan, I’m sure you have your favorite brands for ingredients, like flavorings and cocoa powder. But if you are new to dairy-free/egg-free/vegan eating, some of these ingredients may look strange.

Agar Powder

Agar-agar is a natural vegetable gelatin counterpart. White and semi-translucent, it is sold in packages as washed and dried strips or in powdered form. It can be used to make jellies, puddings, and custards.

I use it in the powder form because it dissolves faster and easier. Agar agar gels liquids, so to create creaminess you have to combine it with a thickener. I buy it online, usually through Amazon.

Kudzu

Kuzu root starch, also called kudzu or kuzuko, is a traditional starch widely used in Japan for its superior thickening properties. Kuzu root starch is natural and unprocessed unlike corn and potato starch.

It creates a silky texture and works well with the agar agar to create a consistency of an eggy, dairy-filled custard or pudding, even though there are no eggs, whole milk or heavy cream! I buy it at Whole Foods. You can find it with the Sea Vegetables and Asain ingredients. I see it at many Natural Markets, too.

Vegan Gluten-free Chocolate Raspberry Pudding Recipe

Dairy-free, Egg-free, Gluten-free, Refined Sugar-free, Wheat-free, Vegan, Soy-free, Nut-free

Print Recipe

Chocolate Raspberry Pudding (Vegan, GF)

Prep Time1 hr

Cook Time10 mins

Total Time1 hr 10 mins

Author: Angela Marinelli

Ingredients

• 3 cups unsweetened non dairy milk
• 1 cup coconut palm sugar
• 1/2 cup unsweetened dark cocoa powder
• 2 1/4 tsp agar powder
• 3 TBS kudzu
• 1-1 1/2 tsp espresso powder
• 1/8 tsp sea salt
• 2 tsp vanilla extract
• 2 1/2 -3 TBS Chambord or homemade raspberry liqueur OR 2-3 tsp vegan raspberry oil/flavoring

Instructions

Prep Your Kudzu Slurry

• Reserve 3 TBS of the non dairy milk. Mix the 3 TBS of non dairy milk, vanilla extract, Chambord/liqueur OR vegan raspberry oil (or flavoring) with kudzu to make a slurry.*

Cook and Chill

• Put the rest of the non dairy milk in a large sauce pan with the agar, palm sugar, cocoa powder, espresso powder, and salt.
• Whisk together and bring to a boil over medium high heat as you stir the mixture.
• Reduce heat to keep mixture at a simmer. Keep stirring.
• As you stir add the kudzu in a slow and steady stream. DO NOT POUR IN ALL AT ONCE (or it will thicken in clumps).
• Stir constantly, let cook and thicken for about 3 minutes, or until it coats the back of the spoon.
• Remove from heat.
• Pour it into a shallow bowl/pan (like a 9x9 baking pan) and let cool. (Freezer for 35-45 minutes or refrigerator for 55-60 minutes, or until firm.

Whip and Chill

• Whip chilled mixture until smooth and creamy in a high powered blender (like a Vitamix) or a high powered food processor.
• Scrape sides down and blend until fully creamy. It should be silky.
• Pour into individual serving cups or one large bowl and chill thoroughly. Pudding will thicken as it sits (about 2 hours for small cups, 4-6 for large bowl).

Notes

*Most consider Chambord gluten-free, but it is made with honey, so it isn't vegan. If you are gluten-free and sensitive to alcohols and/or need a vegan option, you can use a GF, vegan raspberry oil/flaovring in place of the Chambord. I generally use LorAnn, Frontier, or Flavorganics.

Copyright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2014

Here’s what the pudding looks like once it’s cooked and it’s ready to pour into a shallow pan:

Here’s what the pudding looks like once it’s set and it’s ready to be whipped:

Here’s what the pudding looks like once it’s whipped and is ready to go into serving cups for final chillin’: