Easy Chocolate Pudding

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Ingredients
Instructions
Nutrition

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.

Ingredients
Serves:
6jars of pudding
Print Recipe
Instructions
  1. Place chocolate chips in a food processor and pulse until coarsely chopped
  2. In a medium pot, heat coconut milk, xylitol and coconut oil to a simmer
  3. Pour coconut milk mixture into the food processor
  4. Process until smooth
  5. Pour into ½ cup mason jars and refrigerate overnight
  6. Serve

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.

Finally, I want to thank Chocolate Covered Katie for inspiring the photo in this post. Very little of what we do is original.

Happy gluten free, dairy free Valentine’s Day.

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

87 responses to “Easy Chocolate Pudding”

  1. Elana,, this is SUPER! I made it tonight, using Julian Bakery Paleo Chocolate Bars, and subbing Coconut Sugar for the xylitol, and Avocado Oil for the Coconut Oil. It came out fantastic. Made two batches, adding Chia Seeds and Cinnamon to make Mexican Chocolate Tapioca Pudding, and the second batch as Chocolate Pudding Ice Pops (without the Chia and Cinnamon). I did also add Vanilla Extract to both versions. I’m not fully Paleo right now, but working my way back there again. So delicious, both versions. Thank you for sharing your creative cooking genius with us!

  2. your recipes are amazing! May I ask what kind of chocolate chunks you use? Seems like the ones I find have dairy &/or sugar. Thanks!

  3. Loving the recipes. Thank you! We are newly grain free and I am sadly nut free as well. This recipe came up as a nut free recipe. Coconut is in the recipe, a nut. Just so you know those who nut free can’t have coconut. Sorry if someone else has already said this.

    jess

  4. While many people use xylitol, a sugar alcohol, personally, I do not considered Xylitol as a safe or natural substitute for those with diabetes. It is very toxic for dogs, and I notice an immediate drop in my blood sugar when I use it and feel sick for hours and hours after ingesting it. It is sourced from many foods, but primarily birch and corn. Your readers may wish to make sure of their source if following a strict Paleo regimen or sub the sweetener.

  5. I made this with baking chocolate and coconut butter instead of coconut oil. (I can never get the lid off my jar of coconut oil. Anyone else run into that?)

    After it set, the result was this absolutely delicious, totally decadent silky dark chocolate butter. It was nothing like pudding, more like buttercream. Very rich, of course, and a small portion goes a long way. It would be great to fill gougieres with, or between cake layers, or for filling strawberries.

    I will definitely make it again. Tomorrow. ;)

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