Chocolate Pudding

I have found that family dinner is ALWAYS successful if dessert is involved. Now, I am not advocating serving dessert every night, but…sometimes vegetables go down easier and quicker if my children see a yummy dessert waiting for them! Simple psychology. I love serving whole-food, plant-based desserts to my family and friends. Ok, I really love serving them to myself too!

This pudding recipe was born after several grocery store trips with my boys. They kept eyeing the little chocolate pudding cups in the refrigerator section and begged me to buy them. I knew I could make something much better tasting and better for their bodies. I was right! This chocolate pudding has become an absolute favorite at our house. I always let my boys lick the pan after I make it – they love that tradition!

This pudding is deep, dark, and chocolatey. It is really rich, so I always serve it in small portions. I like to top it with some textural elements to add crunch – shredded coconut, cocao nibs, chopped nuts…whatever you like. I have also served this pudding with berries to break up some of the richness, which is another delicious option. This simple, delicious pudding is wonderful by itself and it is fabulous in other dessert preparations. Stay tuned for more desserts that include this chocolate pudding recipe!

3/4 cup organic sugar of choice
1/2 cup unsweetened natural cocao powder
1 tablespoon tapioca or arrowroot starch
1 can coconut milk
4 ounces Enjoy Life dark chocolate chips
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
unsweetened shredded coconut
cocao nibs

1. Fill a large bowl with ice and water. Set aside.
2. Combine the sugar, cocao powder, and tapioca starch in a saucepan. Whisk in half of the coconut milk to create a smooth paste. Add the remaining coconut milk and whisk to combine. Place over medium-high heat. Stirring constantly, bring the mixture to a simmer. Remove from the heat and whisk in the chocolate chips, vanilla extract, and cinnamon.
3. Strain the pudding mixture through a fine-mesh sieve into a bowl. Immediately set the bowl in the ice bath to cool down the pudding. Place a piece of plastic wrap directly on the pudding surface to prevent a skin from forming. Refrigerate for at least 4 hours before serving.
4. Divide the pudding among six to eight small bowls. Top with coconut and cocao nibs.

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