It's National Chocolate Pudding Day today!
Indulging in the smooth and creamy texture of chocolatey goodness can invoke pleasant memories of having the most coveted item in any child's lunchbox.
Unlike the nostalgic plastic containers that are filled with canola oil, several forms of sugar, chemicals, and numerous unidentified substances, there is a better way to enjoy this savory dessert.
Check out the super simple and clean recipe for homemade Chocolate Pudding below:
Ingredients:
* 1 Can of Coconut Milk or Coconut Cream (refrigerated)
* 1/4 Cup Cacao Powder
* 1/2 Tsp. Pure Vanilla Extract
(Optional toppings - shaved dark cacao & organic strawberries)
Instructions:
Refrigerate the coconut milk/cream in the can overnight. Be sure to use the full-fat canned coconut milk for this recipe. (Some natural separation will occur, inside the can).
Once thoroughly chilled, open the can and transfer the cream to a metal mixing bowl. Discard the watery part and use in another recipe (we typically add it to our protein shakes).
Using electric hand beaters, whip the coconut cream until very smooth. Add the cacao powder and vanilla and whip until it is thoroughly blended and the mixture forms a mousse-like texture.
Transfer to 4 small serving dishes and garnish with optional shaved dark cacao, strawberries, or whipped cream. Refrigerate until ready to eat.
Enjoy!
