Warm the hazelnuts in a pan for about a minute, then sprinkle the brown sugar over them and turn up the heat
Stir regularly and continue toasting them until the sugar has melted and the nuts are browned
Pour out of the pan to cool and crisp up and stir occasionally to stop them sticking together
Making the pudding
In a bowl, whisk together the sugar, cocoa and cornstarch until fully mixed with no lumps
Add some of the soy milk (¼ cup from the 2 cups) and mix until you have a very smooth chocolate paste
In a medium saucepan, heat the remaining soy milk until just starting to bubble
When the soy milk is just reaching boiling point, remove the pan from the heat
Pour in the chocolate mixture, whisking constantly as it goes in
Return the pan to the heat and let the mixture bubble up for 1 minute. Keep whisking constantly as it thickens.
Pour into your containers and top with the caramelised nuts just before serving
Enjoy warm, or chill in the fridge for at least 1 hour
If you don’t have any vegan dark chocolate, simply substitute it with equal amounts of cocoa powder and sugar. So if you leave out the two tablespoons of chocolate, simply add an extra tablespoon of cocoa powder, and an extra tablespoon of sugar at the beginning.
Arrowroot can be used in place of cornstarch/cornflour.
We’ve had the best results using soy milk. Oat milk works too, and nut milk will probably be tasty as well! Try it and let us know.
No hazelnuts? Almonds are a tasty alternative. If you can’t eat nuts – then why not try caramelising cocoa nibs. Or just add some extra grated chocolate on top!
For the smoothest pudding: mix everything very thoroughly and whisk very well when cooking the pudding.