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This post first appeared on Piping Rock. All content is theirs.
A dessert recipe that is great for vegans and meat-eaters alike. A smooth, rich, creamy pudding that doesn’t kill your healthy vibe with sugar. Refined to a few key ingredients, this Coconut Chocolate Pudding is a twist on a childhood favorite.
Instead of using dairy milk, this recipe substitutes it with coconut milk. Thus, giving way to a new flavor experience. It’s basically like eating a Mounds Bar without the guilt.
We also love that there isn’t any added artificial flavoring, and that we can rest assured it is actually healthy compared to other dessert options.
Versatility is key with this recipe. You can top it off with cacao nibs, almonds, and more for an even tastier experience. It’s completely up to you!
Let’s escape to a chocolate, tropical paradise together…Here’s the recipe:
TROPICAL PARADISE CHOCOLATE PUDDING
- 2 Cups Full Fat Coconut Milk
- 1/2 Cup Cocoa Powder
- 1 Tsp. Almond Extract
- 2 Tbsp. Maple Syrup Organic Non-GE
- Simply melt the coconut cream with the cocoa powder and maple syrup over low heat. The result should be smooth, and creamy.
- Add in the almond extract, stir together.
- Remove from the heat.
- Place in a bowl, in the refrigerator and let cool/thicken for a few hours.
- Top with Cacao Nibs or Sliced Almonds
