Chocolate Pudding
Chocolate Pudding is made with cacao powder, maple syrup and gelatin. It is also made with nut milk making it a dairy-free dessert.
Servings: 2 people
Ingredients
- 1 ¼ cup nut milk I used unsweetened cashew milk
- 2 tbsp maple syrup
- 2 tbsp cacao powder or unsweetened cocoa powder
- 2 tsp powdered gelatin
- 2 tbsp cold water
- ¼ tsp vanilla extract
- Pinch of sea salt
Instructions
- Place the cold water in a glass or metal dish and sprinkle the powdered gelatin on top. Mix until all the clumps are remove. Set aside and allow to bloom for a minimum of five minutes
- Meanwhile, combine the nut milk, maple syrup, cacao powder (or cocoa powder), and salt in a sauce pot and bring to a simmer on the stove
- Once the gelatin is bloomed (it should bounce back when lightly touched with a finger and be an off white color), scoop it out of the dish and place in the chocolate mixture on the stove
- Stir until the gelatin is completely dissolved, about a minute or two. Once dissolved, turn off the heat and stir in the vanilla extract
- Pour the pudding mixture into a glass container, cover with a lid and place in the refridgerator for a minimum of 8 hours. Preferrably overnight. The pudding with firm up as it rests in the refridgerator
- Before serving, remove the pudding from the refrdigerator and stir with a whisk. The pudding will appear to be lumpy, but as you whisk, it will become very creamy and smooth. Once all the lumps are removed, it is ready to be served
- Serve with coconut whipped cream, a dusting of cacao powder, or a couple of cacao nibs. Enjoy!
Notes
-I am clearly a big fan of cacao powder, but you can absolutely use cocoa powder in this recipe. If it has added sugar, cut back on the maple syrup slightly