Instant Milk Chocolate Pudding with Homemade Marshmallow Fluff Topping (Vegan & Gluten-Free) | picklesnhoney.com

Instant Milk Chocolate Pudding with Marshmallow Fluff

Instant Milk Chocolate Pudding with Homemade Marshmallow Fluff Topping  (Vegan & Gluten-Free) | picklesnhoney.com

This post is in partnership with Silk.

This morning I woke up with the realization that it’s very often the simple things in life that are the most wonderful. We’re mostly packed and ready for our movers to come in a couple of days, with a lot of belongings already wrapped up and tucked away in our basement. I think compared to many people, we tend to go lighter on material things anyway because I have an ongoing personal mission to avoid clutter and both Aaron and I agree that we’d rather aim for less but better, in all aspects of life.

Our home is especially sparse now, with rugs rolled up, picture frames taken down, and closets mostly cleaned out, and while we were thoughtful in choosing each and every one of those pieces, I find it a bit of a relief that we’ve been able to live equally as well this last week without them. The weather has been especially beautiful, summery, and hot (yes!), the flowers are all in full bloom, and we’ve set aside time for the people we love most. Somewhere along the way in the last few years, we’ve learned that we value experiences over stuff. We appreciate and enjoy surrounding ourselves with well-designed things, but we know that our true happiness doesn’t come from designer furniture.

Instant Milk Chocolate Pudding with Homemade Marshmallow Fluff Topping  (Vegan & Gluten-Free) | picklesnhoney.com

We’ll be putting this sentiment to the test in a few days during the time the movers take all of our remaining possessions on Wednesday through when we leave for Acadia on Saturday. And then of course there’s the next year ahead where we’ll be living out of one suitcase between the two of us to make room in our small car for photography gear, kitchen tools, and most importantly—two small dogs who will be claiming the entire backseat and part of the trunk (for their suitcase). I may change my tune when all of this becomes our reality, but right now I’m loving the lightness and automation of having less to manage, less to choose from, and more mental space to be present.

Our meals, not surprisingly, are also following suit. It’s always a fun personal challenge for me to take favorite recipes and pare them way down to the essential ingredients with whole foods in mind. Working in a mostly packed away kitchen forces me to take that one or two steps further, and yet every time I approach recipes with a “less but better” approach, I’m pleasantly surprised that the end result isn’t at all compromised. It’s a testament to the quality of the ingredients for sure, but also that eating well doesn’t need to be complicated or involved.

The inspiration for this vegan chocolate pudding came from a blended chia smoothie I attempted to make for dinner one night when I was too tired to cook and our fridge was all but empty. We didn’t have enough non-dairy milk and I used way too many chia seeds. The smoothie never happened, but instead I ended up with a pudding that with a little finessing has become one of my top desserts to date.

Instant Milk Chocolate Pudding with Homemade Marshmallow Fluff Topping  (Vegan & Gluten-Free) | picklesnhoney.com

Instant Milk Chocolate Pudding with Homemade Marshmallow Fluff Topping  (Vegan & Gluten-Free) | picklesnhoney.com

Instant Milk Chocolate Pudding with Homemade Marshmallow Fluff Topping  (Vegan & Gluten-Free) | picklesnhoney.com

The pudding itself uses just seven ingredients, is naturally sweetened with dates, scores high on antioxidants from the raw cacao powder, AND it packs a plant-based protein punch from some Silk Soy Milk (8 grams per cup!) and a generous sprinkle of hemp seeds. We like to use a variety of non-dairy milks in our meals, but when it comes to certain applications (lattes being one for me), soy milk is my top pick. I grew up drinking Silk and the flavor has a sort of nostalgia, plus it also helps me to meet my protein requirements as a vegan. In this pudding though, the soy milk combines with raw cacao and creamy cashew butter to produce a flavor that I think is an exact match for milk chocolate. One bite in and I was reminded of being a kid and mixing up those little paper packets of instant chocolate pudding, feeling very accomplished that I had made dessert by myself.

If you’ve made chocolate puddings using chia seeds in the past but didn’t love the texture, I would urge you to reconsider this simple and quick blended recipe. Topped with homemade vegan marshmallow fluff, some bright berries and a sprig of fresh mint, this is the grown-up, whole foods version of your favorite childhood chocolate pudding. The texture and milk chocolate flavor is going to surprise you in the best possible way.

Insider tip: fold together equal parts pudding and marshmallow topping to make a vegan chocolate mousse that will make you swoon. xo Amanda

Instant Milk Chocolate Pudding with Homemade Marshmallow Fluff Topping  (Vegan & Gluten-Free) | picklesnhoney.com

This post is sponsored by Silk. Visit Silk for a coupon.

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Instant Milk Chocolate Pudding with Marshmallow Fluff

Instant Milk Chocolate Pudding with Homemade Marshmallow Fluff Topping (Vegan & Gluten-Free) | picklesnhoney.com

Instant Milk Chocolate Pudding with Marshmallow Fluff

Gluten Free, Vegan,

Serves: 4, with extra marshmallow fluff


Prep Time: 20 mins

10 minute, 7 ingredient vegan chocolate pudding that's naturally sweetened, high in antioxidants, and packed with plant-based protein. The creamy texture and milk chocolate flavor will make you swoon!

Instant Milk Chocolate Pudding with Homemade Marshmallow Fluff Topping (Vegan & Gluten-Free) | picklesnhoney.com

Instant Milk Chocolate Pudding with Marshmallow Fluff

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Ingredients

For the milk chocolate pudding:

  • 2 cups Silk Original Soy Milk, chilled
  • 1/2 cup raw cacao powder (or cocoa powder)
  • 1/4 cup chia seeds
  • 1/4 cup creamy salted cashew butter
  • 10 deglet dates, pitted then soaked in warm water for 1 hour and drained
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract

For the marshmallow fluff:

  • liquid from one 15-ounce can of unsalted or low sodium chickpeas, chilled
  • 1/2 cup vegan fine white sugar
  • 1/2 tablespoon arrowroot powder
  • pinch fine grain sea salt
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1 teaspoon fresh lemon juice

For the garnish:

  • fresh berries
  • hemp seeds
  • mint leaves

Cuisine: Gluten Free, Vegan Servings: 4, with extra marshmallow fluff

Prep Time: 20 mins

10 minute, 7 ingredient vegan chocolate pudding that's naturally sweetened, high in antioxidants, and packed with plant-based protein. The creamy texture and milk chocolate flavor will make you swoon!

Instructions

  • Add all of the chocolate pudding ingredients to your blender. Turn it to low speed and slowly increase to high speed, blending until smooth. Portion into serving dishes and place in the fridge to keep chilled while you prepare the marshmallow fluff topping. The blended chia seeds will thicken the pudding even further in a matter of minutes.
  • In a small bowl, mix together the sugar, arrowroot powder and salt. Set aside. Pour the chickpea brine into a large mixing bowl or the bowl of a stand mixer. Beat at low speed, then slowly increase the speed to high. Beat for 5 minutes, until soft peaks have formed and the mixture has become very light and fluffy (it should expand to more than quadruple in size and should look like shaving cream). Turn the speed down to medium-high and start adding the sugar mixture one heaping tablespoon at a time. Once all of the sugar has been added, increase the speed back to the highest setting. Continue to whip until stiff, glossy peaks form and hold their shape (about 3-4 minutes). You should be able to hold the mixing bowl upside down and have everything stay in place. Stop the mixer and pour in the vanilla, almond extract, and lemon juice. Beat for another 10-15 seconds until incorporated.
  • To serve, add a generous dollop of marshmallow fluff on top of the chocolate puddings, then garnish with fresh berries, a sprinkle of hemp seeds, and a sprig of mint. Enjoy!

Notes [2]

The cashew butter can be replaced with another nut butter if you’d prefer, but it will change the flavor. I like cashew butter because it’s mild, but peanut or almond butters would also be awesome. If you use peanut butter, for example, I would replace the almond extract with more vanilla.

You can use medjool dates in place of deglet; however, I would use half as many as they’re larger and sweeter.

Copyright © 2020 Amanda Maguire for Pickles & Honey

Leave a Comment

  1. Oh myyyy! These look incredible and the photos are truly beautiful (as always)! I expected this to be avocado based and I’m kind of excited it’s not. I love avo, but I’d rather save it for toast! I can’t wait to try this!!

    1. Amanda says

      I’m with you on the avocado toast! I enjoy a good avocado pudding on occasion, but I prefer this non-avo version. The texture is so good!

  2. pretty neat recipe for the marshmallow fluff..you are truly amazing. I hope you will continue sharing posts while you are on the road.

    1. Amanda says

      Aww, thanks lady. We definitely plan to continue sharing recipes and travel updates. I’m packing as much of my kitchen in our car as I can fit so I can continue creating recipes!

  3. I love your words and can relate so much – I really hope we can meet one day, I feel like I’m reading my own thoughts when you write! All that you said is so true. And I am so excited to see what you make in your new kitchens over the next year! Ah what an amazing adventure, Amanda! This is going to be too cool. This next year is going to be filled with stories you will tell your whole life. How amazing is that! So inspired by you two. Giving you a big, big hug and high five – xo

    1. Amanda says

      This is the nicest comment, Jessie. <3 Having someone (especially a fellow blogger whom I respect and admire) read my words and connect with them is THE BEST feeling. We're planning to visit Colorado on our way back east early next Spring. I would love to meet up! In the meantime, expect me to pester you for your pro knowledge of these amazing national parks. 😉

      1. Aw Amanda! Thank you! It is THE best, which is why I love reading every one of your posts <3 would love love love to see you! In the meantime, feel free to reach out about anything whenever! I'm so excited to follow along. Here is my email: faringwellblog@gmail.com 🙂

  4. Caitlin says

    i am so excited for your journey, amanda. everything sounds so magical and i love the idea of your apartment being all but empty. so cleansing and life affirming.

    1. Amanda says

      I knew you would be able to appreciate the feeling of an almost empty apartment. Like you said, it feels cleansing…almost like a renewal. I know a lot of people don’t like empty space, but I relish it! So much potential.

  5. I cannot wait to try this recipe out! I miss pudding packs haha! I see people commenting on your photos and they truly are beautiful. The flowers and lighting swept me away form my office for a few seconds. Thanks for that!

    1. Amanda says

      I used to LOVE pudding packs! Those were the days…but honestly, this version is so much better, and better for you! Your compliment on the photography just made our day. Thank you! The flowers are actually from a tree in our backyard–it’s so pretty this time of year. <3

  6. reese says

    I LOVE empty space! I swear seeing negative space is the only time my mind truly gets a chance to rest. To some that may sound nuts, but I find it invigorating to clear my space so I can just think, plot, & plan. LOL
    I wish you the best on your journey and I am a bit jealous that I can’t pick up and do the same. I am afraid my husband would never go on a trip of that length with 3 dogs and 2 mini donkeys in tow. Enjoy life and your adventure. <3

    1. Amanda says

      Hooray for empty space! I have trouble thinking/working amongst clutter, which is why my desk is always almost completely clear–it sounds like you’re the same way. 🙂
      You have mini donkeys?! That’s awesome!!

  7. Marie says

    I’m always amazed how many wonderful recipes one can make thanks to chickpea brine.
    I just want to eat this marshmallow fluff right now =)

    1. Amanda says

      I agree! Chickpea brine has been such a great discovery for me.

  8. Pingback: Friday Finds
  9. Leah says

    This was yummy – chocolatey, creamy pudding with a wonderful, slightly tart, fluffy topping. I topped the pudding and fluff with raspberries – so good. I had three helpings, and on the third, I just mashed the raspberries up and stirred them into the pudding. Wonderful recipe! Thank you for sharing it.

    1. Amanda says

      I’m so happy you enjoyed the chocolate pudding with marshmallow fluff! It’s kind of addictive, isn’t it? I bet the smashed raspberries were amazing!

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