Dairy-free Chocolate Pudding (Paleo, Vegan)
A healthy 5 minute chocolate pudding made with tapioca flour and other real food ingredients.
Servings: 4 people
Ingredients
- 1 1/2 cups almond milk
- ¾ cup coconut cream ( Savoy is my favorite )
- 1/3 cup maple syrup
- 4 Tablespoons unsweetened cocoa powder
- a dash of salt
- 1 teaspoon vanilla extract
- 3 Tablespoons tapioca flour
Instructions
- Place all the ingredients into a saucepan, and mix with whisk (it will be lumpy). Heat over medium heat. Whisk until everything is more uniformly combined and starts heating up. Let the mixture cook without mixing until it starts boiling and then start whisking again. Cook until the mixture starts to thicken.
- Once the mixture thickens, whisk the mixture a little bit to blend everything together. Make sure not to mix too much though at this point. It will thicken fast at the end and if you stir too much, it gets sticky. The pudding only needs to cook for 5-6 minutes total( from the time you turn on the heat till it is done).
- Refrigerate for 2-4 hours.
Notes
Don't overcook or over thicken the pudding!
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If you use too much tapioca flour, the mixture turns into a very thick gummy creature.
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If you mix the mixture with tapioca flour too much, it turns into a sticky gummy creature.
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Making this pudding is all a matter of heating it, whisking it, and thickening it in the right timeframe.
Nutrition
Calories: 268kcal | Carbohydrates: 30g | Protein: 3g | Fat: 17g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 137mg | Potassium: 285mg | Fiber: 3g | Sugar: 16g | Vitamin C: 1mg | Calcium: 153mg | Iron: 2mg