Description
This easy Paleo and Vegan Chocolate Pudding is a creamy, dairy-free dessert made with coconut cream and raw cacao, sweetened naturally with maple syrup. Ready in minutes and perfect for a healthy indulgence.
Ingredients
Units
Scale
Ingredients
- 1 1/2 cups organic coconut cream (from a can*)
- 1/2 cup raw cacao powder (or unsweetened cocoa powder, sifted)
- 6 Tbsp pure maple syrup (6–8 Tbsp depending on how sweet you want it)
- 2 tsp pure vanilla extract
- generous pinch fine grain sea salt
Instructions
- Step 1: In a small saucepan over low heat, whisk together the coconut cream, cacao, and maple syrup (start with 6 Tbsp, or even less if you want a very dark chocolate pudding) until smooth. I used a small whisk to get everything nice and smooth.
- Step 2: The coconut cream will melt and the maple and cacao should combine well to create a smooth silky mixture. Continue to cook and stir over low/med heat for about 2 minutes, or until the mixture just begins to come to a boil with small bubbles.
- Step 3: Remove from heat at this point, and stir in the salt and vanilla. Taste, and add a bit more maple if you’d like a sweeter pudding. You can pour the mixture into individual containers/bowls to chill and set, or simply in one larger bowl only and divide later on.
- Step 4: Cover and refrigerate until set, or overnight for a thick creamy pudding. Makes about 4 servings. I love my pudding with a big dollop of coconut whipped cream on top! Enjoy!
Notes
- Start with 6 Tbsp maple syrup or less depending on sweetness preference.
- Chill pudding covered until set or overnight for best texture.
- Serve with coconut whipped cream for extra richness.
