Chocolate Pudding (no tofu)

Ingredients:

• 2 T cornstarch
• 1 cup coconut milk
• 1 cup soy creamer (or soy milk if you want it less rich)
• 1/2 cup raw sugar
• 3 T egg replacer (dry)
• 3 ounces semisweet chocolate, chopped
• 2 tsp vanilla extract

Directions:

In a medium saucepan combine cornstarch, soy milk and soy creamer. Stir to dissolve cornstarch.

Place on medium heat and stir in sugar. Cook, whisking frequently, until mixture comes to a low boil then remove from heat.

In a small bowl whisk egg replacer with 1/4 cup of hot milk mixture. Return to pan with remaining milk mixture. Cook over medium heat for 3 to 4 minutes, stirring frequently, until thick, but not boiling.

Place the chocolate in a medium bowl and pour in the hot milk mixture. Let stand for 30 seconds, then stir until melted and smooth. Cool for 10 to 15 minutes, then stir in vanilla.

Pour into custard cups. Cover with plastic wrap and let cool at room temperature. Refrigerate for a few hours before serving.