Chocolate Pudding is made with cacao powder, maple syrup and gelatin. It is also made with nut milk making it a dairy-free dessert.
1 ¼ cupnut milkI used unsweetened cashew milk
2tbspcacao powderor unsweetened cocoa powder
Pinch ofsea salt
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!
-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