Low Sodium Mocha Crunch Pudding Cups

Total time2 hr 30 min

Prep time20 min

Cook time10 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the crunch layer

½ cup crispy rice cereal (gluten free)
The Real Cereal Co. Organic Rice Crisps
See all
2 oz dark chocolate (>70% cacao), finely chopped
1 tsp coconut oil

For the pudding

2 cups milk
3 tbsp cornstarch
2 tbsp maple syrup
2 tbsp granulated sugar
2 tsp cocoa powder
1 tsp instant espresso powder
1 pinch salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp vanilla extract
1 oz dark chocolate (>70% cacao), finely chopped

Instructions

1
Make the crunch layer: combine the 2 oz chopped dark chocolate and coconut oil in a small microwave-safe bowl. Microwave in 20-second bursts, stirring between each, until the chocolate is fully melted and smooth, about 60 seconds total. Add the crispy rice cereal and stir until every piece is coated.
2
Divide the chocolate-cereal mixture evenly among 4 glasses or ramekins, pressing it into a thin, even layer on the bottom of each. Refrigerate while you make the pudding.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!