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Easy Paleo & Vegan Chocolate Pudding {Dairy-Free}

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Do you happen to remember my rant/warning about making coconut whipped cream with the right kind of canned coconut cream/milk?  About the sad, sad times I spent trying to save whipped cream that didn’t whip at all, but rather turned into something that resembled cottage cheese?

I’ll say it has happened enough times to me over the course of the past two months for me to finally just stick to using canned coconut cream rather than the separated milk at all.

However, my whipped cream tragedy did have a light at the end of the tunnel, a bright side, a victory!  You know how they say when life hands you lemons, make lemonade?  I say when life hands you un-whippable coconut cream, make chocolate pudding!

This super easy, 4 ingredient paleo and vegan chocolate pudding is so rich, creamy, and chocolatey that you won't believe it's dairy free, healthy, and refined sugar free! Top with coconut whipped cream for a perfectly dreamy chocolate dessert.

Ingredients
  • 1 1/2 cups organic coconut cream from a can*
  • 1/2 cup raw cacao powder or unsweetened cocoa powder, sifted
  • 6 Tbsp pure maple syrup 6-8 Tbsp depending on how sweet you want it
  • 2 tsp pure vanilla extract
  • generous pinch fine grain sea salt



Instructions
  1. In a small saucepan over low heat, whisk together the coconut cream, cacao, and maple syrup (start with 6 Tbsp, or even less if you want a very dark chocolate pudding) until smooth. I used a small whisk to get everything nice and smooth.
  2. The coconut cream will melt and the maple and cacao should combine well to create a smooth silky mixture. Continue to cook and stir over low/med heat for about 2 minutes, or until the mixture just begins to come to a boil with small bubbles.
  3. Remove from heat at this point, and stir in the salt and vanilla. Taste, and add a bit more maple if you'd like a sweeter pudding. You can pour the mixture into individual containers/bowls to chill and set, or simply in one larger bowl only and divide later on.
  4. Cover and refrigerate until set, or overnight for a thick creamy pudding. Makes about 4 servings. I love my pudding with a big dollop of coconut whipped cream on top! Enjoy!
  5. Recipe Notes
  6. *You can use this canned coconut cream, or you can use the thick part of a chilled, separated can of coconut milk. For this particular recipe, I used the Thai Kitchen full fat canned coconut milk, just the cream part.

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