Guilt-Free Chocolate Pudding
Mmmm, remember those delicious cups of chocolate pudding from childhood? Well now you can indulge in them all over again with this Guilt-free silky smooth chocolate pudding, brought to you by Rachel of Bakerita, an expert in all sweet treats paleo and vegan!
“My homemade pudding cups are way healthier, just as delicious, and perfect to serve at an elegant dinner party, instead of a school lunch (though they aren’t so bad at lunch either).
I also want to take a quick second to chat about recycling – my mom was always adamant about recycling, a habit she inherited from her mother. As such, I’ve always gone out of my way to recycle as well, and I’m always surprised at what people throw away, not even realizing it’s recyclable.
For example – all those cartons you’re going to use for this recipe? Like the coconut milk carton and the smaller carton or can of coconut cream? Once they’re empty, they should definitely be recycled – along with all the other cartons I know you have in your house.”
Read the full post on her blog!
And don’t forget to enter our #cartonsweepstakes for your chance to win $1000 and all the goodies for a fab dinner party with friends. Check us out on Instagram and post your own carton recipe photos for more entries!
- ⅓ cup (32g) Dutch-processed cocoa powder, sifted
- 3 tablespoons (24g) arrowroot powder
- ¼ teaspoon salt
- ½ cup maple syrup
- 1½ cups coconut milk beverage (not the canned kind)
- 1 cup coconut cream (you can buy canned coconut cream or use the top part of a can of full-fat coconut milk)
- 2 teaspoons vanilla extract
- Coconut whip cream for topping
- In a medium saucepan, whisk together the cocoa powder, salt, and arrowroot powder.
- In a separate bowl, whisk together the maple syrup, coconut milk, and culinary coconut milk. Slowly add the liquid ingredients to the dry ingredients, whisking constantly as you pour in the liquid to prevent clumps from forming.
- Bring to a slow boil over medium heat, whisking constantly.
- Turn the heat down to low and let the pudding simmer for about 5 minutes, whisking frequently, or until the pudding is slightly thickened – don’t let it get too thick or the pudding will set up too firmly. It will thicken in the refrigerator. Remove from heat and whisk in the vanilla extract.
- Transfer to a large bowl and refrigerate for at least 2 hours or until chilled through. Serve with coconut whip cream on top.