For anyone that doesn’t know me, I LOVE chocolate. However, due to my allergies, I need to be creative to make sure that my choices when I indulge, are healthy choices. What is a healthy choice? Something that is not going to provide me “instant gratification” but cause my body hours, days, or weeks of grief – whether it be a tummy ache, stuffed sinuses, or a body rash.
On top of my love for chocolate, I also love the smooth, creamy texture that comes with a lot of sweets. These chocolate pudding cups are no exception.
- 2.5 cups coconut or almond milk
- 2 tbsp gelatin
- 1.5 tsp stevia powder
- 1/3 cup cocoa powder
- 1/8 tsp sea salt
- 1/2 tsp vanilla
Combine ingredients in small pot over low heat. Whisk & heat until everything is combined and there are no lumps. Pour into individual containers/jar, cover and chill. I find that these work really well in 4oz sealer jars. Recipe makes 7 x 1/2 cup servings.
The modifications that I made to the original recipe include switching out the coconut sugar and replacing it with 1.5 teaspoons of stevia (adjust to taste), using regular cocoa powder in place of raw cacao powder, and I have used a variety of different plant-based milk with success. The canned coconut milk in the original recipe gives the pudding a much richer, creamy taste.
I have a few bottles of flavoured liquid stevia in the cupboard (Hazelnut, French Vanilla, English Toffee, and Dark Chocolate), so I am planning on experimenting further with this recipe to see whether a few drops will give me a different, equally yummy chocolate pudding! 🙂
The original recipe can be found at: https://healthstartsinthekitchen.com/superfood-chocolate-pudding-cups/