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:

Quickview
279k Calories
3g Protein
25g Total Fat
15g Carbs
2% Health Score
Limit These
Calories
279k
14%

Fat
25g
39%

  Saturated Fat
20g
127%

Carbohydrates
15g
5%

  Sugar
10g
11%

Cholesterol
0.0mg
0%

Sodium
11mg
0%

Alcohol
0.69g
4%

Get Enough Of These
Protein
3g
6%

Manganese
0.66mg
33%

Iron
4mg
24%

Magnesium
39mg
10%

Copper
0.19mg
10%

Phosphorus
81mg
8%

Fiber
1g
6%

Potassium
189mg
5%

Calcium
43mg
4%

Zinc
0.48mg
3%

Folate
11µg
3%

Vitamin B3
0.55mg
3%

Vitamin B5
0.13mg
1%

Vitamin B1
0.02mg
1%

Vitamin B6
0.02mg
1%

Vitamin C
0.85mg
1%

covered percent of daily need
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