Brazil Nut Free Mocha Crunch Pudding Cups
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4 servings
For the crunch layer
- Ā½ cup crispy rice cereal (gluten free)
- 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
- 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.
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