The luscious chocolate pudding of your dreams, made paleo and vegan with good-for-you ingredients! Maple-sweetened and naturally free of gluten, dairy, eggs, sugar, and nuts. Be sure to make these in advance; they need to chill for 3 hours or so until scoopable. Alternatively, pop them in the freezer for 20 minutes or so to speed this up!
Prep Time: 5minutes
Chilling time:: 3hours
Servings: 6small but rich servings
1 ¼cupsfiltered water (or half water, half plant milk such as almond or oat milk)
1cup(70 g) raw cacao powder, natural cocoa powder, or dutch-process cocoa powder
½cup(130 g) well-stirred runny tahini such as Seed and Mill, Soom, or Kevala(or any creamy nut or seed butter)
¼cup+ 3 tablespoons (130 g) maple syrup (or more, to your taste)
For serving (optional): tahini, whipped coconut cream or coconut yogurt, chocolate shavings
Combine the water, cacao or cocoa powder, tahini, maple syrup, vanilla, and salt in a blender.
Blend on medium speed until well combined, about 30 seconds, scraping down the sides of the blender once or twice.
Add the melted coconut oil and blend until combined, 20 seconds or so. The pudding will be very runny at this point, but it will firm up as it chills.
Pour the pudding into individual cups or jars. Chill until firm, at least 2 hours and up to 4 days. You can pop them in the freezer for 20 minutes or so to speed this up!
Serve with toppings if desired.
In place of tahini, use any creamy nut or seed butter you like (cashew, peanut, almond, hazelnut, sunflower, etc.)
In place of maple syrup, use another liquid sweetener to your taste such as honey or coconut nectar.
In place of coconut oil, use another oil that's solid at room temperature palm oil, ghee (which won't be vegan), or try cacao butter. You may need to experiment with the quantity of oil since these vary in firmness.
Since ingredients can vary, if for some reason your pudding is too soft once it's been chilled for several hours, you can melt it back down and whisk or blend in a tablespoon or two more melted coconut oil, then chill again.The puddings tend to get more firm as they hang out in the fridge. If your puddings are *too* firm when you go to serve them, let them sit at room temperature for 15 minutes or so before serving. Nutrition values are for 1 of 6 servings.