Dairy Free Butterscotch Pudding
It’s almost too good to be true…Luscious, creamy butterscotch pudding layered over rich dark chocolate ganache…wait…you said it’s dairy-free?!
Yes!! Dairy free and it tastes ahhh-mazing — so amazing that you might just like it better than the “real” thing. Served in parfait glasses or crystal goblets, this is an absolutely gorgeous dessert that’s sure to impress. The best part is that it is a simple, easy to make recipe!
Creamy Non Dairy Butterscotch Pudding Recipe
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- 1 cup almond or cashew milk
- 1 TB butter
- 1/2 cup cornstarch
- 1/2 cup brown sugar (the darker the better)
- 1 tsp vanilla extract
Add cornstarch and brown sugar to a medium saucepan on low heat. Stir until all clumps are broken up, then add butter and stir until melted and well mixed with dry ingredients.
Increase heat to medium-low and add almond milk. Watch vigilantly and stir frequently to avoid clumps while pudding thickens. This should take about 10-15 minutes.
Remove from heat, pour in holding container and put in fridge until fully chilled.
To make the dark chocolate ganache
- 1 cup dairy free dark chocolate
- 1 cup coconut milk
Bring coconut milk to a simmer in a small saucepan.
Break chocolate into small pieces and add to coconut milk. Which vigorously until well combined and smooth.
Pour ganache into your serving glass and allow to cool. Spoon pudding on top of ganache and finish with dairy free whipped topping and shaved dark chocolate for garnish.
*Note: I use the term dairy-free because it’s safe to eat if you are lactose intolerant. There is a small amount of butter in this recipe, though it can easily be omitted.
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Dairy-Free Butterscotch Pudding with Dark Chocolate Ganache
Ingredients
- 1 cup almond or cashew milk
- 1 TB butter
- 1/2 cup cornstarch
- 1/2 cup brown sugar the darker the better
- 1 tsp vanilla extract
- 1 cup dairy free dark chocolate
- 1 cup coconut milk
Instructions
- Add cornstarch and brown sugar to a medium saucepan on low heat. Stir until all clumps are broken up, then add butter and stir until melted and well mixed with dry ingredients.
- Increase heat to medium-low and add almond milk. Watch vigilantly and stir frequently to avoid clumps while pudding thickens. This should take about 10-15 minutes.
- Remove from heat, pour in holding container and put in fridge until fully chilled.
For the Dark Chocolate Ganache:
- Bring coconut milk to a simmer in a small saucepan.
- Break chocolate into small pieces and add to coconut milk. Which vigorously until well combined and smooth.
- Pour ganache into your serving glass and allow to cool. Spoon pudding on top of ganache and finish with dairy free whipped topping and shaved dark chocolate for garnish.
Notes
Nutrition
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No it is absolutely not okay for some people to eat butter !
I’m not sure if I did something wrong,but followed the recipe exactly and the result was super gummy and inedible…flavor was good but if I made this again I would use waaaay less cornstarch. Sounded like a lot, but being a new recipe I wanted to fill it exactly the first time…
Are those measurements correct?