Some of you have requested the recipe that I use to make chocolate pudding, so here it is! I’m all about dairy-free recipes for pudding but just cannot get down with ones that contain avocado or bananas – yuck. Two foods that I absolutely adore, but not in my pudding dude. So, all you need is some unflavored grass-fed gelatin (I swear by Great Lakes gelatin – the RED bottle). Here ya go!
1 BPA-free can full-fat coconut milk
1 Tablespoon unflavored gelatin
1/4 cup raw cacao powder
1/4 cup maple syrup or honey
1 tsp vanilla extract
1/2 teaspoon cinnamon
Pinch sea salt
In a small bowl, you need to allow the gelatin to “bloom” – combine 2 tablespoons of the coconut milk with the gelatin and set aside.
Wiz the rest of the ingredients in a blender, then pour into a small saucepan. Then bring this to a boil, remove from heat…whisk in gelatin mixture until smooth. Have patience.
Pour into glass storage bowl and place in fridge (at least 6 hours). Once chilled, stir mixture well so that it’s creamy – don’t skip this step. Spoon into serving jars (little mason jars are perfect serving size, this recipe makes enough for 4). Go nuts with toppings or just eat as is!
*It’s important to be sure your gelatin is grass-fed and from a trusted source because it’s an animal product, that’s why I love Great Lakes (link above). Gelatin is great for your hair, skin and nails, reduces inflammation, improves digestion (and heals the gut!), and is a great source of protein.