Back-to-School Lunch Ideas and Quick Chocolate Pudding (Dairy-Free, Paleo, Grain-Free)
The recipe Back-to-School Lunch Ideas and Quick Chocolate Pudding (Dairy-Free, Paleo, Grain-Free) can be made in approximately 45 minutes. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 280 calories, 3g of protein, and 25g of fat per serving. For 98 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 4. It is brought to you by Deliciously Organic. 1009 people have tried and liked this recipe. If you have coconut milk, dairy-free chocolate chips, vanillan extract, and a few other ingredients on hand, you can make it. Overall, this recipe earns a not so outstanding spoonacular score of 32%. If you like this recipe, take a look at these similar recipes: Raspberry Molten Lava Cakes (grain-free, gluten-free, dairy-free, paleo-friendly, 100% whole grain), Chocolate Chestnut Mousse Cake (Grain Free, Paleo, Dairy Free), and Chocolate Truffles (Grain Free, Dairy Free, Paleo).
Servings: 4
Ingredients:
1 1/2 cups coconut milk
3 ounces dairy-free dark chocolate, broken into pieces (I used Enjoy Life Chocolate Chips)
2 teaspoons vanilla extract
Equipment:
sauce pan
whisk
bowl
Cooking instruction summary:
Pour the coconut milk into a small saucepan and heat over medium-low until just steaming.While the milk is heating, whisk the maple syrup, arrowroot, cocoa powder, and boiling water together in a medium saucepan over medium heat. Whisk in the egg yolks, one at a time, followed by the heated milk mixture. Continue to whisk mixture until it turns very thick, about 5 minutes. Remove from the heat and add the vanilla and chocolate. Whisk until the chocolate is melted and thoroughly combined. Pour the pudding into 4 small bowls (or portable containers if you'd like to pack these for lunch). Cool for 10 minutes and serve. Or, refrigerate for up to 4 days and serve cold.
Step by step:
1. Pour the coconut milk into a small saucepan and heat over medium-low until just steaming.While the milk is heating, whisk the maple syrup, arrowroot, cocoa powder, and boiling water together in a medium saucepan over medium heat.
2. Whisk in the egg yolks, one at a time, followed by the heated milk mixture. Continue to whisk mixture until it turns very thick, about 5 minutes.
3. Remove from the heat and add the vanilla and chocolate.
4. Whisk until the chocolate is melted and thoroughly combined.
5. Pour the pudding into 4 small bowls (or portable containers if you'd like to pack these for lunch). Cool for 10 minutes and serve. Or, refrigerate for up to 4 days and serve cold.
Nutrition Information:
covered percent of daily need
