Description
Join us on Zoom as we make a vegan Bloodroot recipe together and connect through food, memory, and community. This is not a cooking class. It’s a shared experience, cooking side by side in our own kitchens.
*Space is limited to 20 attendees, reserve your spot.
* If the $5 registration fee is a barrier to attending, please email us at bloodrootdoc@gmail.com.
Our intention is to celebrate and keep alive the legacy of Bloodroot.To gather, cook, and share those familiar tastes, even now that Bloodroot’s doors are closed.
Come as you are. Cook with us. https://us05web.zoom.us/j/7037186117?pwd=2c7rUEAp6U0bRj4l39gboz9bQFJda7.1 *we will be recording this event.
We'll be making Chocolate Silk Pudding.
Whisk in medium pot on medium heat until boil - 10 minutes
1 can (14 ounces) full-fat coconut milk
2 cups almond milk or oat milk
½ cup sugar
4 ounces bittersweet chocolate, finely chopped
⅓ cup cornstarch
2 tablespoons unsweetened cocoa powder
1 tablespoon instant coffee powder
2 teaspoons vanilla extract
½ teaspoon salt
Combine in a medium-sized pot: the contents of
1 (14 oz.) can coconut milk, 2 cups almond milk,
scant ½ cup sugar, 4 oz. bittersweet chocolate
such as Valrhona, ⅓ cup cornstarch, 2
tablespoons unsweetened cocoa powder,
1 tablespoon instant coffee powder, and
½ teaspoon salt.Use a whisk to stir all ingredients together over
medium heat. Cook, stirring frequently, until mixture
comes to a visible simmer and has thickened
somewhat. This will take 10 minutes. Remove from
heat. Add 2 teaspoons vanilla extract and stir well.
Turn into individual custard cups, or into a large
glass bowl.Serve with slivered toasted almonds and coconut
milk to pour over the top. This pudding may be poured
into a prebaked pie crust such as the hazelnut pie
crust (see index) and served with coconut milk
whipped cream (see index) to make a chocolate pie.
Date & Time
Sun, Aug 30, 2026 2:00 PM - 4:00 PM