The tale that follows is one of monomaniacal desire, a crazed leader taking her followers on a journey toward a singular end. She will succeed or perish...well, at worst she'll get hungry, but like really hungry.
My crazed pursuit for a delicious vegan chocolate pudding recipe has finally ended, and all that remains is an empty cup and well licked spoon. It started when I enjoyed the chocolate pudding at M Cafe de Chaya, a macrobiotic lunch spot I used to frequent. It's vegan and wonderful. Dark and luscious, but without the rich heft of a pot au creme, it was the perfect way to end a meal. Over my trips there I've sussed out the important ingredients: arrowroot, kuzu, and maple syrup. The first two replace what heated eggs and cream do in a true pudding, providing the thick texture. The maple syrup is the sugar replacement, giving the pudding a deeper yet subtler sweetness. After many failed attempts, and many returns to learn the nuances of the recipe, I've figured it out. The best part is it's completely open to tweaking: espresso flavored, cayenne pepper and cinnamon, raspberry and rose, whatever you want. Enjoy!