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.
In a small saucepan, whisk together the rest of the ingredients until smooth. Then bring this to a boil, remove from heat…whisk in gelatin mixture until smooth.
Pour into glass storage bowl and place in fridge (at least 6 hours). Once chilled, stir mixture well so that it’s creamy. 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.