Try this non-dairy, healthy spin on an old-fashioned classic. Light and creamy, rich and chocolatey and oh-so much better than pre-packaged puddings, dig in! By @freshlydafna
- Serves: 2-4
- Time: 20 minutes prep, 2 hours to set
Ingredients
- 1 tbsp Great Lakes Culinary Gelatin
- ½ cup coconut milk (well shaken before opening)
- 1 2/3 cup non-dairy milk of choice
- 1/3 cup agave or maple syrup
- 3 tbsp cacao powder
- ¼ tsp sea salt
- 1 tsp vanilla
Directions
- In a medium heat safe bowl (preferably one with a lid), add the gelatin and coconut milk and whisk well.
- In a small sauce pot combine the milk, agave, cacao, and sea salt and heat over medium low heat. Stir often and cook about 7 minutes, or until it comes to a steady rolling bubble.
- Remove from heat and slowly pour cacao mixture over gelatin, whisking as you pour.
- Add the vanilla and continue to whisk until all is well combined.
- Place bowl in the fridge for 20 minutes (placing a towel underneath if bowl is still hot) and cool for 20 minutes.
- After 20 minutes, cover with a lid and let set for 2 hours.
- Enjoy as is or if you want a smooth fluffy texture, whisk in a stand mixture for 1 minutes before serving!
