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I’ve been dreaming of a rich, chocolatey dessert with clean ingredients for quite some time and guess what? I’ve finally nailed it with this Dairy Free Homemade Chocolate Pudding. It is chocolate heaven in a cup ♥.
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About Dairy Free Homemade Chocolate Pudding
This Dairy Free Homemade Chocolate Pudding is an ode to my favorite childhood treat, with a few upgrades. It has the same thick and creamy texture and rich chocolate flavor.
Made with full fat coconut milk instead of heavy cream, maple syrup and coconut sugar instead of white refined sugar, and raw cacao powder instead of cocoa powder, this Dairy Free Homemade Chocolate Pudding is an insanely decadent clean eating alternative to chocolate pudding that doesn’t sacrifice on flavor. This pudding gets it’s intense chocolatey flavor from the raw cacao powder and cocoa butter. While this recipe uses full-fat coconut milk, you can’t taste the coconut in the final recipe. Everyone that has tried this pudding has loved it, and I know you will too! This Dairy Free Homemade Chocolate Pudding has the best texture, too. It’s so thick, my husband originally referred to it brownie batter pudding. I like to serve this pudding in individual serving cups like these mini mason jars.
Like most Homemade Chocolate Puddings, this recipe does require at least 4 hours of chill time in the fridge for the pudding to set, though if you can do overnight that is even better. This recipe can easily be doubled and will keep in the fridge for up to 5 days.
Ingredients in Dairy Free Homemade Chocolate Pudding
Full Fat Coconut Milk: Using full-fat coconut milk delivers a thick and creamy pudding texture.
Cocoa Butter: This is absolutely essential for a rich chocolate flavor. Cocoa butter is one of the main ingredients in chocolate. It’s high in antioxidants and and has many of the health benefits when in it’s raw form. It’s so fragrant, you’ll be hit with chocolate scents when you open the package. I would recommend using an organic cocoa butter for maximum health benefits.
Coconut Sugar and Maple Syrup: While you can use one or the other, I love using coconut sugar and maple syrup together. They naturally sweeten this coconut pudding and add some caramel flavors for complexity.
Egg Yolk and Corn Starch: To help thicken the pudding and give it a silky smooth texture.
Raw Cacao Powder: The most important ingredient in this recipe. Raw cacao powder is chocolate in it’s most pure form. It’s high in antioxidants and magnesium making it extremely healthy. It has a wonderful deep chocolate flavor, though is very bitter without any added sweeteners. I use this organic raw cacao powder.
Vanilla Extract and Salt: We just need a little of each to enhance the chocolatey flavor.
Tips and Tricks for Dairy Free Homemade Chocolate Pudding
- Remove the pudding from heat before adding the raw cacao powder to reap the most health benefits. I like to use raw cacao powder because of it’s amazing flavor and health benefits. To maximize the health benefits, it’s important to remove the coconut milk, sugar, and egg mixture from the heat before whisking in the raw cacao powder.
- Sift the raw cacao powder. Raw cacao powder easily clumps. I’ve found that sifting the raw cacao powder prior to adding to the coconut milk, sugar, and egg mixture creates the smoothest texture.
- Cover the pudding with plastic wrap so a pudding “skin” doesn’t develop. If you don’t want a thin pudding skin to develop on top of your pudding, press a piece of plastic wrap onto the pudding prior to chilling it in the fridge. This is an option step, and I actually don’t do this because I love that little pudding skin, lol.
- Chill for at least 4 hours before serving. This will allow the pudding enough time to firm up. If you can let it chill in the fridge overnight, that is even better!
Did you try this recipe for Dairy Free Homemade Chocolate Pudding?
If so, please let me know in the comments! I love this chocolate pudding and would love to hear how you’re enjoying this recipe.
Dairy Free Homemade Chocolate Pudding
- 1 can full fat coconut milk (I use Thai Kitchen brand coconut milk)
- 2 tablespoons cocoa butter finely chopped (about 14 grams)
- 1/2 cup coconut sugar
- 2 tablespoons pure maple syrup
- 1/8 tsp salt
- 3 egg yolks
- 2 teaspoons corn starch
- 1/2 tsp vanilla extract
- 1/3 cup raw cacao powder sifted (I used this cacao powder)
- In a small sauce pan, combine coconut milk, cocoa butter, maple syrup, salt and coconut sugar. Bring to a boil and reduce to a simmer to melt cocoa butter and dissolve sugar. Let simmer for 10 minutes over low heat, lid slightly askew, stirring regularly, careful not over boil the pan.
- In a medium sized bowl, whisk together egg yolks, cornstarch, and vanilla extract. Temper eggs by whisking constantly and adding 4 tablespoons of the coconut milk mixture to the eggs and cornstarch, 1 tablespoon at a time. Add the tempered eggs to the sauce pan, whisking constantly. Simmer over low heat for about 5 minutes to cook the cornstarch, stirring to prevent burning.
- Remove the saucepan from heat. Whisking very fast, add the 1/3 cup raw cacao powder, taking care to remove all clumps. Divide into 4 cups and refrigerate until firm, at least 4 hours. If desired press plastic wrap onto the top of the pudding to prevent a pudding skin from developing.
- Before serving, top with coconut flakes, cacao powder, or whipped coconut cream, if desired.
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