Tuesday, May 24, 2011

Darkly Decadent Chocolate Pudding

I LOVE pudding! It has been quite awhile since the last time I had any, so I decided it was time to change that. This pudding is thick and rich and decadent....and only for the dark chocolate lover.

This recipe is gluten, egg and dairy free....and you would never know it!

*This recipe is linked to Slightly Indulgent TuesdayReal Food Wednesday, Gluten Free WednesdaysPennywise Platter Thursday and Real Food Weekly. Go check out the other yummy recipes!

Darkly Decadent Chocolate Pudding
Serves 4-6

2 1/2 cups milk/dairy alternative (I used almond milk)
1/4 cup arrowroot powder
1/2 cup unsweetened cacao powder
1 cup coconut palm sugar
1/2 tsp salt
1 TB vanilla extract

1. In a medium saucepan whisk together the milk, arrowroot, cacao powder, palm sugar and salt.

2. Place on a burner over medium heat. Bring to a slight boil. Cook, stirring constantly, until the mixture thickens enough to coat the back of a wooden spoon.

3. Remove from heat and stir in the vanilla extract. Pour into individual bowls and cover with plastic wrap. Serve warm or refrigerate for 2-3 hours. Garnish with fresh raspberries, if desired.


  1. I just found this on Slightly Indulgent Tuesday, and I have one word YUMMY! I just finished making this and I ate my serving right out of the sauce pan. I haven't had pudding since I gave up processed food in January. This is a definate "keeper" recipe. Thank You!

  2. @Jessica - I made some more tonight as well! :) I am so glad you enjoyed it, and thank you for leaving a comment!

  3. What a great recipe. The picture itself was worth the visit. mmmm

  4. Teressa,
    Found you on Real Food Wednesday. What a great recipe. I can't wait to make it, because it looks so healthy too. I am now following you. I would love it if you visited my blog and followed me back.

  5. @Judee- Done! Thanks for stopping by. :)

  6. @Rhi - Thank you for your kind words. I hope you'll try the recipe and let me know what you think! :)

  7. I just made this using unsweetened coconut milk and ate it warm right out of the pot. It was SO GOOD -- much better than the one I usually make using MimicCreme, which ends up kind of gloopy. Thanks for the great recipe!

  8. Nicole, I am so glad you liked it! :) I made some last night and used 1/2 almond milk and 1/2 coconut milk. It was delicious!


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