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Incredible Chocolate Pudding (Dairy Free!)

A few months ago I had a baby.  We love him to death!  Unfortunately, after weeks of fussiness, we discovered that his stomach was sensitive to dairy.  I stopped drinking milk and he is now a happy little guy, but I gotta say, I miss dairy!  I didn't realize before how many recipes call for milk or cream.  Sometimes I just really want something creamy and chocolate, but I know it's not worth giving baby boy a tummy ache over.  So, when I saw this recipe on one of my favorite blogs I couldn't wait to try it out.  I LOVE this pudding!  And not just because it's dairy free.  Seriously, I wouldn't know that it was if I hadn't made it myself.  This is so good that while I sometimes share it, other times I hide it in the fridge to keep it all for myself.  Shhh.


Incredible Chocolate Pudding
slightly modified from Mel's Kitchen Cafe

INGREDIENTS
1/3 cup granulated sugar
2 tablespoons cocoa powder (Dutch-process or natural, unsweetened)
2 tablespoons cornstarch
2 cups dark chocolate almond milk
1/3 cup creamy peanut butter (see note)
2 teaspoons vanilla extract


DIRECTIONS
In a medium saucepan, whisk together the sugar, cocoa powder and cornstarch. Slowly pour in the almond milk and whisk to combine.
Cook over medium heat, whisking constantly until the pudding begins to bubble. Cook two minutes longer (while it boils and bubbles). The mixture will be thick but pourable and will set up more while it chills.
Take the saucepan off the heat and whisk in the peanut butter and vanilla.
Pour the pudding into a bowl and cover with plastic wrap, pressing directly to the surface to avoid a skin forming. Refrigerate until well-chilled, 3-4 hours.
If desired, warm a scoop of peanut butter in the microwave for 20 seconds then drizzle over top. It would also be yummy with sliced bananas!
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