This refined sugar free and vegan chocolate pudding is made very simply with coconut milk, cocoa, maple syrup, and a little dark chocolate. Ultra rich and a lovely allergy-friendly option, you won't miss the cream at all in this dairy-free pudding.
Add the coconut milk, cocoa, maple syrup, vanilla, and salt to a small saucepan and whisk to combine. Don't worry if it doesn't mix together, it can be whisked once the coconut cream melts.
400 ml full-fat canned coconut milk, 30 grams cocoa powder, 80 grams maple syrup, 1 teaspoon pure vanilla extract, ¼ teaspoon sea salt
Bring to a boil over medium-high heat, stirring constantly to prevent boiling over. Reduce the heat to medium-low and simmer for 10-15 minutes, stirring frequently, until reduced by about one-third.
Add dark chocolate. Whisk until the chocolate has melted. Set aside to cool, uncovered or covered with a tea towel, to room temperature. If a skin appears to form on the top, simply whisk it back in - it's not a skin like on a normal pudding and can be reincorporated.
30 grams dark chocolate
Once cooled, pour into four small bowls and refrigerate for at least four hours, or until fully cooled and set. The pudding will be fairly soft but about the consistency of whipped cream (less fluffy) when fully set.
Serve with whipped cream or yogurt, and berries or other fruit.
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Notes
You need dark chocolate for this recipe. Most will specify on the front of the package the percentage of cocoa solids it contains; otherwise check the ingredient list. One ounce is about two tablespoons of finely chopped chocolate.