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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.
Prep Time10 mins
Chill Time8 hrs
Total Time8 hrs 10 mins
Course: Dessert
Cuisine: American
Servings: 2 people


  • 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


  • 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