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But can you eat chocolate?


Life as a busy working mum can be very hectic and ‘Me time’ becomes extremely precious. But a couple of days ago, with both the boys at school, I treated myself to the most indulgent and wonderfully relaxing massage.

Whilst chatting away to Charlotte (who has the most gifted hands!) our conversation drifted towards my work and this exciting new blog adventure I had just embarked on. 😉 We got talking about the vegan diet which lead to the inevitable question…. so what do vegans eat?
As you can imagine I was enthusiastically telling her all about autumnal Moroccan tagines, Blueberry and Lemon Cheesecakes, dairy-free ice cream sundaes and the Creamy Leek, Mushroom and Chickpea Pie I was planning for dinner. And then Charlotte dropped the big question: “But you can’t eat chocolate, can you?”

“Do you honestly believe I could be vegan if I couldn’t have chocolate?”, I joked and it got me all fired up to make one of my favourite chocolate dessert recipes to share with you.
It’s an adaptation from my mum’s wonderful Schokopudding and probably the simplest and most comforting chocolate dessert I know. Amazingly, this recipe requires only five ingredients which are all stock-cupboard staples – so it’s perfect for sudden chocolate craving attacks!
I have served this chilled with fresh blueberries or sliced strawberries. I have also scooped it, still warm, straight from the saucepan for Sunday breakfast – I think that was probably before I had kids though!



Serves 4-6
500ml dairy-free milk
3 rounded tbsp cocoa
4 tbsp unrefined sugar
4 rounded tbsp cornflour
a generous pinch of cinnamon

Combine the cornflour and some of the milk until smooth – you don’t want any lumps in this. In a separate bowl mix the cocoa and sugar with enough soya milk to form a paste.

Heat the remaining milk together with the cocoa paste over a medium flame. Keep stirring to make sure the chocolate milk doesn’t catch on the bottom of your saucepan. When the milk is hot add the cornflour mix whilst stirring continuously. This is really important, don’t stop stirring until the pudding thickens. (I like using a silicone spatula for this.) If you prefer your dessert a bit sweeter you can add some more sugar at this point and stir until it dissolves. Pour into four ramekins or six mini cups and chill. Couldn’t be easier!

Do you think this could make it into your Chocolate Top 5? I’d love to hear all about your favourites!