This dairy-free dark chocolate coconut pudding has four ingredients and is stupid-easy to make. Believe it!
I occasionally eat dark chocolate, 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 used gelatin to firm up this treat. Look for high quality gelatin. My favorites are this one and this one.
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.
- Heat the coconut milk on medium-low in a heavy-bottomed pot. You want to warm it enough to dissolve the gelatin but not boil. Add the chocolate and whisk constantly until it melts.
- Once the chocolate has melted, whisk in the gelatin by slowly pouring as you whisk. If you just dump the whole tablespoon in, it'll get clumpy.
- Turn off the heat and whisk in the vanilla extract.
- Pour into your desired glasses or cups and chill for at least 2 hours or until set.
Pin this for later!
Like this post? Give it a +1 on Google+
If you'd like to share my recipes or photos on your blog, you must get express written permission first. Please use the contact form to send me a message before using any of my content on your blog / website.
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Stupid Easy Paleo, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.