This refined sugar free & vegan chocolate pudding is made very simply with coconut milk, cocoa, maple syrup, and a little dark chocolate. Ultra rich and a much healthier option, you won't miss the cream at all in this dairy free pudding.
In a small saucepan, whisk together the coconut milk, cocoa, and maple syrup. Bring to a low boil over medium heat, then reduce to a simmer. Simmer for ten minutes, stirring frequently, until thickened.
Add the vanilla extract, salt, and dark chocolate. Whisk until the chocolate has melted. Pour into small bowls.
Cover and refrigerate for at least an hour, or until completely cooled. Serve with coconut whipped cream or yogurt, nuts, berries, and whatever other toppings you'd like. I chose cream, pistachios, bee pollen, and frozen blueberries and raspberries.
Notes
1. You can use any kind of cocoa here, really, but as you are heating it there's little point in using raw cacao powder. Natural cocoa is my preference because it's more nutritious. 2. Dark chocolate chips can be used in place of the regular dark chocolate, depending on what you have on hand.