Gluten-Free Chocolate Pudding will satisfy that chocolate craving and doing it without dairy or eggs. In fact, this will remind you of old fashioned chocolate pudding. What’s better than creamy, thick and luscious chocolate pudding? Nothing. Not to mention, that it is so velvety and scrumptious you won’t be able to resist. Perfect for a potluck or road trip. Simply pack your pudding in small single serving size canning jars place tops and take with you on the go.
To tell the truth I love being able to make recipes that everyone in my household can eat. As a matter of fact, neither of my kids can eat dairy. So, therefore, I am often trying to create yummy and tasty treats for them to enjoy as well. I don’t know about you but I don’t think I know anyone who doesn’t love chocolate.
While this pudding is made of coconut milk it doesn’t taste like coconut at all. Indeed the flavor is all chocolate. I won’t lie, I did use to make chocolate pudding from a box. However, I can no longer eat any of the box mixes.
Since I like chocolate pudding it meant having to figure out a way to create a recipe. Not only did I need to write one that was refined sugar-free I also needed it to be egg-free as well as dairy-free. Needless to say, where there is a will there is a way.
My Personal Observations:
One of these days I should buy stock in coconut milk as I sure use a lot of it at my house. Not only is it thick and creamy like heavy dairy cream it is also full of flavor and good fats.
All in all this Gluten-Free Chocolate Pudding is decadent and creamy. Need I say more. I put the pudding into 1/2 cup canning jars. Simply fill with chocolate pudding almost to the top. Seal with lids which make them super easy to travel and bring to any function or party. Once at your destination remove the lids. Top pudding with coconut cream, a slice of strawberry and shaved chocolate and or a sprig of mint.
Chocolate Pudding Notes:
Admittedly, every once in a while a girl wants chocolate and needs chocolate. Ok, so maybe I don’t need chocolate. However, it is nice to be able to have something sweet with the rest of your family while not feeling like an outcast or outsider because you can’t eat what they are.
Because I can’t eat gluten or refined sugar due to autoimmune illnesses I pretty much have to create everything I eat from scratch. Consequently, both my kids have dairy allergies and, therefore, this recipe is also dairy-free. Making this a vegan-friendly dessert as well.
Coffee tends to heighten the chocolate flavor and it is for this reason that I add it. In any case, you will not be able to taste the coffee flavor or if you are not a coffee drinker simply leave it out. This * symbol stands for optional ingredients.
Ingredient Information:
Please keep in mind that Cassava Flour and Tapioca Flour are not the same things. While they both come from the same root vegetable they are very different. Cassava flour is a substitute ingredient for white flour while Tapioca Flour is a thickening agent used much like you would arrowroot flour or corn starch.
As for information on Monk Fruit Sweetener read my blog post to understand this ingredient better.
In any case, Amazon carries Unsweetened Coconut Milk, monkfruit sweetener, Lily’s Dark Chocolate (with Stevia), Cocoa or Cacao, pink salt, and Tapioca Flour.
Use refined sugar-free chocolate or make your own. Chocolate Chips or Chocolate Bar
Gluten-Free Chocolate Pudding
Ingredients:
- 2 cans canned unsweetened coconut milk
- 1 cup almond milk
- 1/4 cup unsweetened powdered cocoa or cacao
- 1 tsp vanilla
- *2 tsp instant coffee
- 1 tbsp coconut oil
- 1/2 cup monk fruit sweetener
- pinch of pink salt
- 1/5 oz chopped dark chocolate (homemade or store-bought)
- 1/4 cup tapioca flour
Directions:
Heat up the coconut milk in a medium saucepan over low heat. Whisk in monk fruit, coconut oil, vanilla, instant coffee (if using), cocoa, and pink salt. Finally using a sifter sift in 1/4 cup of tapioca and continue to whisk until thickened.
Next, remove from heat and stir in chopped chocolate until incorporated.
Cook a minute or two. Remove from heat and pour into a sieve into a bowl. Once the chocolate is incorporated and the pudding has thickened, remove from heat and pour into a sieve into a bowl.
Pour the chocolate cream into a bowl and place plastic wrap directly on the surface. Making sure to allow the plastic wrap to touch the top of the chocolate-cream pudding so as not to allow skin to form on the pudding. Allow the pudding to cool. Once the pudding has cooled enough place it into the refrigerator for three hours. Remove from the fridge and scoop into small canning jars for individual servings. Top with coconut vanilla cream. Or sprinkle with toasted coconut.
Gluten-Free Chocolate Pudding
Ingredients
- 2 cans unsweetened Coconut Milk
- 1 cup almond milk
- 1/4 cup unsweetened powdered cocoa
- 1 tsp vanilla
- 2 tsp instant coffee *Optional
- 1 tbsp coconut oil
- 1/2 cup monk fruit sweetener
- 1 pinch of pink salt
- 1/4 cup tapioca flour
- 1.5 oz chopped dark chocolate refined sugar-free
Instructions
- Heat up the coconut milk in a medium saucepan over low heat.
- Whisk in monk fruit, coconut oil, vanilla, instant coffee (if using), cocoa, and pink salt.
- Finally using a sifter sift in 1/4 cup tapioca and continue to whisk until thickened.
- Next, remove from heat and stir in chopped chocolate until incorporated.
- Cook a minute or two.
- Remove from heat and pour into a sieve into a bowl.
- Once the chocolate is incorporated and the pudding has thickened.
- Remove from heat and pour into a sieve into a bowl.
- Pour the chocolate-cream into a bowl and place plastic wrap directly on the surface.
- Making sure to allow the plastic wrap to touch the top of the chocolate-cream pudding so as not to allow a skin to form on the pudding.
- Allow the pudding to cool.
- Once the pudding has cooled enough place into the refrigerator for three hours.
- Remove from the fridge and scoop into small canning jars for individual servings.
- Top with coconut vanilla cream. Or sprinkle with toasted coconut.
Notes
| Nutrition Facts | |
|---|---|
| Servings 8.0 | |
| Amount Per Serving | |
| Calories 62 | |
| % Daily Value * | |
| Total Fat 4 g | 6 % |
| Saturated Fat 3 g | 16 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 51 mg | 2 % |
| Potassium 9 mg | 0 % |
| Total Carbohydrate 6 g | 2 % |
| Dietary Fiber 2 g | 6 % |
| Sugars 2 g | |
| Protein 0 g | 1 % |
| Vitamin A | 5 % |
| Vitamin C | 0 % |
| Calcium | 10 % |
| Iron | 2 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
For More Chocolate Recipes
Gluten-Free Chocolate Fudge Cake
Refined Sugar-Free Chocolate Fudge Frosting
Gluten-Free Chocolate Espresso Banana Bread
Gluten-Free Pumpkin Banana Chocolate Muffins
this looks and sounds outstanding.
It is beyond yummy. Let me know what you think of it? Have a great and blessed day!
hope to do some cooking this summer and this will absolutely be on the list!
Where can I get monk fruit sugar and pink salt?
They both can be purchased online. I have found both at many local grocery stores. But, they are can also both be found at Whole Foods or Natural type of grocery stores. Thanks so much for asking. Have a wonderful and blessed day!