Dark chocolate is one of those foods that is part of my Paleo because I know it fits in with my context, and I try to stick to soy lecithin-free, very dark (85%+), high quality stuff when I can. I wanted to use dark chocolate in an ultra simple dessert and instead of opting for a mousse – which has eggs – I incorporated coconut milk and gelatin to firm up this pudding-esque treat. It’s not very sweet because I didn’t add anything extra besides what’s in the chocolate, and it’s very rich, so I served it in tiny espresso glasses for just a couple lush bites.
If you can’t find gelatin sheets, you can probably use another form as long as it will firm up two cups of liquid – definitely check the label for directions.
Ingredients for Dairy-Free Dark Chocolate Coconut Pudding
- 2 cups full-fat coconut milk
- 4 sheets of gelatin (or the quantity called for on the package for setting 2 cups of liquid)
- 100 g of 85% to 90% dark chocolate, chopped into small pieces
- 1/2 teaspoon vanilla extract
Directions for Dairy-Free Dark Chocolate Coconut Pudding
- Prepare the gelatin by following the directions on the package. Mine required soaking the sheets in cold water for five minutes, then discarding the water.
- Meanwhile, heat the coconut milk on medium-low in a heavy bottomed pot. You want to warm it enough to dissolve the gelatin but not boiling – that will make it harder for the gelatin to actually set.
- Once the coconut milk is very warm but not boiling, remove if from the heat and stir in the chopped dark chocolate until it melts. Add the vanilla extract.
- Then, add the softened gelatin sheets and stir thoroughly until they dissolve, 1-2 minutes.
- Pour into your desired glasses or cups and chill for at least 2 hours or until set.