Indulge in decadent delights, Dairy-Free Chocolate Pudding
Satisfying your sweet tooth with a creamy, velvety chocolate pudding doesn’t have to mean compromising your dietary preference. Whether you’re lactose intolerant, or simply seeking a healthier alternative, making this dairy-free chocolate pudding is a delightful and straightforward endeavor. In this blog, we’ll guide you through a step-by-step process to create a rich, luscious chocolate pudding you’ll LOVE without using any dairy products.
Dairy-Free Chocolate Pudding
- 2 cups full fat coconut milk (divided into 0.25 cup and 1.75 cup)
- 1 1/2 tsp unflavored gelatin, powder Vital protein
- 1/3 cup maple syrup
- 1/4 cup cocoa powder
- 1/4 tsp sea salt
- 2 tsp vanilla
- Pour 1/4 cup milk into a small bowl. Sprinkle the gelatin powder on top (don't just dump it in) to "bloom" it, wait a few minutes and whisk. Set aside.
- In a medium saucepan over medium-low, stir together the remaining milk, maple syrup, cocoa powder and sea salt. Heat, whisking constantly, for about 5 minutes, until the mixture is smooth and bubbling near the edges.
- Add the gelatin, which will be thick, to the pan. Whisk until smooth and dissolved for about 2-3 minutes.
- Let the pudding cool for about 10 minutes. Whisk again to get rid of any film on top.
- Refrigerate for at least 2 hours, until firm.
- Remove from heat. Stir in the vanilla extract
- Optional topping: fresh berries, coconut flakes, cacao nibs, cacao powder.
- Leftovers will keep in the fridge up to 4-5 days.