Capsaicin Free Dark Chocolate Almond Coconut Pudding
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Learn more →Ingredients
4 servings
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup unsweetened cocoa powder
- 3 tbsp arrowroot starch
- 3 tbsp pure maple syrup
- 2 tbsp almond butter, smooth
- 1 tsp pure vanilla extract
- ¼ tsp ground cinnamon
- ⅛ tsp fine sea salt
- 1 oz dark chocolate (70% cacao or higher), finely chopped
For serving
- 2 tbsp raw almonds, roughly chopped (optional)
Instructions
- 1
In a medium saucepan, whisk together the cocoa powder, arrowroot starch, cinnamon, and salt until combined. Gradually pour in the coconut milk, whisking constantly to work out any lumps, until the mixture is smooth.
- 2
Set the saucepan over medium heat and cook, whisking frequently, until the mixture begins to steam and thicken, about 8–10 minutes. Once it starts to bubble at the edges, whisk continuously for 1 more minute until the pudding is thick enough to coat the back of a spoon and a finger drawn through leaves a clean line.
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