Dairy-free Chocolate Pudding, Paleo, Vegan
This dairy-free chocolate pudding is a 5 minute chocolate tapioca flour pudding made with a handful of lighter ingredients. It is naturally Vegan and Paleo.
Looking for an simple, fast, lighter dessert in your life?! Well look no further than this chocolate pudding! It literally takes 5 minutes to come together, and its made of lighter ingredients like almond milk, coconut cream, and tapaioca flour.
It definitely satisfies our chocolate sweet tooth. If you love chocolate desserts, try our Almond Flour Chocolate Cherry Lava Cakes or our Gluten-free Molten Chocolate Espresso Lava Cakes. YUM.
Why this recipe works
- It only takes 5 minutes to make.
- It is great for those following a Vegan, Dairy-free, Soy-free, or Paleo diet.
- It is made with tapioca flour, which is healthier than corn starch.
- It is delish!!
Recipe ingredients
- almond milk– make sure it is not flavored and doesn’t have added sugar.
- coconut cream– it is important that you like the taste of your coconut cream. Our favorite brand is Savoy coconut cream. It is rich and creamy and has a light coconut taste.
- maple syrup– pure maple syrup is best for this recipe.
- cocoa powder– make sure there is no added sweeteners.
- vanilla– you can use both vanilla extract with and without alcohol in it.
- tapioca flour– this is what thickens the pudding. Use a good quality tapioca flour.
See recipe card below for a full list of ingredients and measurements.
Step by step instructions
Step 1: Put all of the ingredients into a saucepan and whisk. The mixture will be lumpy at this point but, you’ll whisk the lumps away eventually.
Step 2: Set the stove top heat to medium and whisk. Once the mixture is more uniform, let it sit until it boils. THEN, whisk the mixture again until it is uniform.
Step 3: When you notice that the pudding has thickened ( this won’t take long at all), immediately turn the heat off, whisk it a little and then divide the pudding into four ramekins. All of this should have only taken 5-6 minutes, from start to finish.
Step 4: Put the ramekins into the fridge for 2-4 hours. Boom, done.
Expert tips
- Don’t overcook or over thicken the pudding!
- If you use too much tapioca flour, the mixture turns into a very thick gummy creature.
- If you mix the mixture with tapioca flour too much, it turns into a sticky gummy creature.
- Making this pudding is all a matter of heating it, whisking it, and thickening it in the right timeframe.
- How to serve: you can add any number of toppings, such as…
- whipped coconut cream
- chocolate chips
- cocoa nibs
- dairy-free ice-cream
- fresh berries
- any fresh fruit of your choice
- melted dairy-free chocolate
Cook 5 minutesTotal 5 minutesMakes 4 people
Ingredients
- 1 1/2 cups almond milk
- ¾ cup coconut cream, ( Savoy is our favorite )
- 1/3 cup maple syrup
- 4 Tablespoons unsweetened cocoa powder
- a dash of salt
- 1 teaspoon vanilla extract
- 3 Tablespoons tapioca flour
Method
- Place all the ingredients into a saucepan, and mix with whisk (it will be lumpy). Heat over medium heat. Whisk until everything is more uniformly combined and starts heating up. Let the mixture cook without mixing until it starts boiling and then start whisking again. Cook until the mixture starts to thicken.
- Once the mixture thickens, whisk the mixture a little bit to blend everything together. Make sure not to mix too much though at this point. It will thicken fast at the end and if you stir too much, it gets sticky. The pudding only needs to cook for 5-6 minutes total( from the time you turn on the heat till it is done).
- Refrigerate for 2-4 hours.
Notes
- If you use too much tapioca flour, the mixture turns into a very thick gummy creature.
- If you mix the mixture with tapioca flour too much, it turns into a sticky gummy creature.
- Making this pudding is all a matter of heating it, whisking it, and thickening it in the right timeframe.
