One Pot Desserts: Semi-Sweet Chocolate Pudding

Boxed instant pudding mix. Handy, yes. Taste wise? Not so much. Boxed cooked pudding? Considering what actually goes into pudding, and how easy it is to make, it is a crime to buy it! But more so, finding a vegan/plant-based mix is pretty hard. I originally developed this recipe for TrailCooking, for a portable version of pudding. You can have top quality ingredients and do it on a budget – and have a kid-friendly dessert quickly.

This quick and easy one pot dessert is vegan, plant-based, gluten-free, loaded with coco fat and most of all, isn’t overly sweet. Having said that, if you have a sweet tooth you may want to use an extra Tablespoon of sugar. If you use brown sugar, rather than coconut sugar, it will be sweeter as well.

Just enough for a chocolate craving!

Semi-Sweet Chocolate Pudding

Ingredients:

• 2 Tbsp organic Creamed Coconut (see below)
• 2 Tbsp Coconut Palm Sugar or brown sugar
• 2 Tbsp unsweetened organic cocoa powder or Raw Chocolate Powder
• 1 Tbsp Arrowroot Starch or cornstarch
• Pinch fine sea salt
• 2 Tbsp semi-sweet or dark chocolate chips, preferably organic/vegan

Directions:

Add dry ingredients to a small pot, whisk in 1 cup water till smooth. Place on stove, over a low to medium flame. Whisk constantly until bubbling and thick, take off heat.

Serve warm, or chill before serving. I happen to like pudding skin, so chill uncovered.

Serve with chocolate sprinkled across top.

Serves 1 to 2.

Notes:

Using creamed coconut – it comes in bars, that look a lot like soap. Working in a cool room (below 70° works best), finely grate the bar on a cheese grater. Store in an airtight container. If your house is warm consider storing it in the refrigerator. We like it cold here (64°). Creamed coconut will melt to a point at higher temperatures (not quite like coconut oil, but it isn’t great for say the dog days of summer).