Pregnancy Friendly Mocha Crunch Pudding Cups
About FigFig 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 āIngredients
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
Ingredient notePregnancy guidance caps caffeine at about 200 mg a day. This recipe has roughly 32 mg per serving.
- 1 tsp instant espresso powder
Ingredient notePregnancy guidance caps caffeine at about 200 mg a day. This recipe has roughly 32 mg per serving.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!