Description
A deliciously decadent paleo chocolate pudding that’s extra thick with the help of gelatin. Easily make it sugar free too!
Ingredients
Scale
- 1 can coconut milk full fat
- 1 tbsp gelatin
- 1/4 cup raw cacao powder
- 2 tbsp lakanto monkfruit sweetener
- 1/2 tsp vanilla extract
- pinch sea salt to taste
Instructions
- Add 1/4 cup of the coconut milk to a large mixing bowl, and then sprinkle in the 1 tbsp gelatin evenly. Let it sit without mixing.
- Add the remaining coconut milk to a small pot over medium heat and whisk in the raw cacao powder, sweetener of choice, vanilla and sea salt. Mix well.
- Remove the warmed coconut milk and slowly add to the large bowl of gelatin and coconut milk while whisking constantly. Stir and whisk until there are no clumps.
- Use a fine mesh sieve while pouring into your containers to ensure it is smooth and no clumps remain.
- Once it has been poured into your containers, seal the top and let it sit in the fridge for about 2 hours or more.
- Remove from the fridge and top with chocolate chips and some coconut whipped cream or fresh berries.
Notes
No monkfruit sweetener: use honey, coconut sugar, brown sugar or another sweetener of your choice.