With a mere 4 ingredients (dark chocolate, coconut milk, xylitol and coconut oil) this low glycemic chocolate pudding is the perfect gluten free treat for Valentine’s Day. I’m trying to keep my recipes as delicious and simple as possible and this dessert fits that bill. I hope you all enjoy it as much as my family did.
If you find yourself averse to using xylitol (and please don’t feed it to your dogs!) then feel free to experiment with this recipe and try using alternative sweeteners. Just be sure to leave a comment letting us know what you used and how it worked out.
- Place chocolate chips in a food processor and pulse until coarsely chopped
- In a medium pot, heat coconut milk, xylitol and coconut oil to a simmer
- Pour coconut milk mixture into food processor
- Process until smooth
- Pour into 4 ounce mason jars and refrigerate overnight
I cannot take credit for the method in this recipe. Recently, I was going through a stack of gluten free magazines. I found a nice recipe for a Gluten-Free, Dairy-Free Chocolate Raspberry Pie in Living Without and decided to experiment with it. The result? This Easy Chocolate Pudding recipe. Sometimes my tinkering takes me in unexpected directions. I set out to make pie and end up with pudding –that is the fun of the process.
When I was a little girl, my mom and dad used to pack canned Del Monte chocolate pudding in my lunch. I loved it. This brings back those school lunch memories without all of the sugar and processed chemicals.
Happy gluten free, dairy free Valentine’s Day.