Dairy-Free Chocolate Pudding with Raspberry Infusion
Dairy-Free Chocolate Pudding with Raspberry Infusion takes approximately 10 minutes from beginning to end. This recipe serves 4 and costs $1.33 per serving. One portion of this dish contains approximately 6g of protein, 19g of fat, and a total of 474 calories. 932 people have made this recipe and would make it again. Head to the store and pick up agave nectar, cocoa powder, cup cake, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet. Plenty of people really liked this dessert. It is brought to you by Go Dairy Free. Overall, this recipe earns a good spoonacular score of 58%. If you like this recipe, take a look at these similar recipes: Healthy Chocolate Raspberry Pudding (vegan, dairy-free, gluten-free), Gluten Free Dairy Free Raspberry Chocolate Chip Muffins, and Sugar-Free Low Carb Chocolate Chia Pudding {Dairy & Gluten Free}.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 5 minutes
Ingredients:
1/4 cup honey or agave nectar
1-1/2 tablespoons cocoa powder
1-1/2 cups unsweetened plain coconut milk beverage (I use So Delicious Dairy Free – can decrease to 1-1/3 cups for a thicker pudding)
2 tablespoons non-GMO cornstarch
1/3 cup + 1/2 cup fresh raspberries, divided
1/8 teaspoon salt
1/2 cup dairy-free dark or semi-sweet chocolate chips
3/4 teaspoon vanilla extract
Equipment:
blender
sauce pan
whisk
Cooking instruction summary:
Place the coconut milk beverage, 1/3 cup raspberries, cornstarch, cocoa powder, and salt in a blender, and puree until smooth.Pour the mixture into a saucepan, whisk in the honey or agave, and bring to a boil over medium heat. Bubble, while whisking, for 3 minutes. Remove from the heat and whisk in the chocolate chips and vanilla until smooth.Let cool to room temperature, spoon into an airtight container, cover and chill. It will firm up further as it cools.Spoon the chilled pudding into four servings dishes and top with the remaining 1/2 cup fresh raspberries.
Step by step:
1. Place the coconut milk beverage, 1/3 cup raspberries, cornstarch, cocoa powder, and salt in a blender, and puree until smooth.
2. Pour the mixture into a saucepan, whisk in the honey or agave, and bring to a boil over medium heat. Bubble, while whisking, for 3 minutes.
3. Remove from the heat and whisk in the chocolate chips and vanilla until smooth.
4. Let cool to room temperature, spoon into an airtight container, cover and chill. It will firm up further as it cools.Spoon the chilled pudding into four servings dishes and top with the remaining 1/2 cup fresh raspberries.
Nutrition Information:
covered percent of daily need
