I’m so stoked to bring you this ridiculously easy Paleo Chocolate Pudding Recipe…
…and it happens to be dairy-free!
Why the stokage, you may be wondering?
I took my old recipe for Dairy-Free Dark Chocolate Coconut Pudding and gave it a major makeover…new photos, a reworked recipe, the whole enchilada. Think of it like glamour shots, just without the big hair.
Watch the tutorial video below:
The original is now almost four years old, and I remember very vividly photographing it in Z’s tiny flat in Glasgow. How time has flown!
Part of my mission with blogging here is to be open and transparent about my own journey and how I’ve improved. That’s why I always keep old photographs and link to old posts…so you get a sense that anyone can improve over time if they practice enough and stay consistent.
Here’s the original…
See…proof that if you keep practicing long enough, you’ll improve.
This Paleo Chocolate Pudding recipe is dead-simple to make…
…but let’s get this out of the way before we go any further: This isn’t a soft pudding in the traditional sense.
(If you want something that’s more like a soft pudding, go make my Chocolate Mousse recipe. It’s wicked tasty. Promise.)
It’s more like a panna cotta, because the texture is firm thanks to the gelatin. But it’s not exactly a panna cotta either, because those are traditionally made with cream or milk.
“So Steph,” you might be wondering, “why not just call it panna cotta?”
Because way more people search for “pudding” on Google! Ah, blogging.
My Paleo Chocolate Pudding recipe has just four ingredients, and it’s meant to be served in small portions because it’s quite rich.
Like the original, I used coconut milk as the base. You can use whatever nut milk you like to keep it dairy-free. If you don’t care for coconut or can’t eat it, I’d probably go for cashew milk. And if you do that, I recommend homemade.
Y’all, I just cannot get excited about store-bought nut milks. They always taste friggin’ weird and chemical-y to me, even the new and expensive “paleo” brands that everyone’s raving about. Trust me, I’m all about convenience sometimes, but when taste isn’t there, I don’t want to spend money on it.
Take a few minutes and make your own nut milk. It’s so much better. Click here for my Homemade Almond Milk Recipe.
To simplify this Paleo Chocolate Pudding even further, I used Enjoy Life chocolate chips. They’re dairy-, nut-, gluten-, and soy-free.
Blooming means adding the gelatin powder to a cold liquid for a few minutes until it forms a gel, then mixing that into the hot liquid. Adding all the gelatin to a hot liquid in one big spoonful means it’ll form lumps.
A splash of vanilla extract completes the Paleo Chocolate Pudding. Once everything is mixed together, just pour it into small jars – I like these 4-ounce Mason jars – and put in the refrigerator for at least an hour or two until set.
Top with a little whipped coconut cream, a few extra chocolate chips, or some fresh raspberries!
Paleo Chocolate Pudding Recipe – Dairy-Free
You're not gonna believe how easy this Paleo Chocolate Pudding recipe is...just 4 ingredients for this lip-smacking dairy-free treat.
- 14 oz can full-fat coconut milk
- 1 tbsp grass-fed gelatin
- 1/2 cup heaping chocolate chips (I use Enjoy Life brand)
- 1/2 tsp vanilla extract
- Pinch sea salt
Pour about 1/4 cup of the coconut milk into a large bowl. Evenly sprinkle the gelatin over the top and allow it to bloom for about 5 minutes, or until the gelatin is dissolved.
Meanwhile, add the remainder of the coconut milk into a small pot over medium heat. When the coconut milk is warm to the touch, add the chocolate chips, stirring constantly until they're completely melted. Turn off the heat, and stir in the vanilla extract and pinch of salt.
Now, pour the warm coconut milk /chocolate mixture into the large bowl with the bloomed gelatin, whisking constantly. If you see any lumps, you can fish them out with a spoon or strain the mixture through a mesh strainer.
Pour the mixture into five 4-ounce Mason jars, dividing evenly. Refrigerate for 1-2 hours or until set. Garnish and eat.
If you make these far in advance, cover tightly and keep refrigerated, up to 5 days.
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