Some days I get in the mood for something sweet, like oh, creamy chocolate pudding, and I think there has to be a healthy recipe for this. Where there's a will (and patience), there's a way, right? At least that's the case in my kitchen.
Not to mention, there's not too many kids who don't like chocolate pudding. Skip the processed, weeks-old pudding packs and whip up a batch of your own. This recipe seriously took me 30 minutes to make and a couple hours to chill. It's a perfect sweet treat to pack in lunches without all the sugar and fillers. Plus, this recipe is gluten-free and dairy-free for allergy-sensitive people. And, I'd venture to say that this recipe would be pretty easy to manipulate and make other flavors like banana and real vanilla pudding (with vanilla beans).
The recipe I modified can be found here.
• 2 Cups plain coconut milk, divided (You could also use almond milk if you don't want the coconut taste in your pudding)
• 2 Tablespoons arrowroot flour (This is a really good ingredient to keep in the pantry. You can use it to thicken gravy, stews, soups, or even a healthy pie filling instead of using wheat flour—especially good for those who are gluten sensitive)
• 1/4 Cup unsweetened, organic cocoa powder (or skip the caffeine and use carob powder)
• 1/4 Cup dark chocolate chips (or skip the caffeine and use carob chips)
• 2 Tablespoons sucanat (can be found at Whole Foods Market)
• Pinch ground cinnamon
• 1 Teaspoon vanilla extract (learn how to make your own here)
1. Whisk together 1/2 cup coconut milk (or almond milk) and arrowroot flour in small bowl. Set aside.
2. Combine remaining 1.5 cups milk, cocoa powder, chocolate chips, sucanat, and cinnamon in large saucepan. Warm over low-medium heat until chocolate chips have melted (be careful not to heat it too fast or it will burn). Whisk in arrowroot and milk mixture, and cook 10 minutes over medium-low heat, or until pudding thickens and begins to boil (again, do not let burn). Remove from heat, and stir in vanilla extract.
3. Divide pudding among 4 small cups. Refrigerate for several hours until well chilled.
There's a really good banana pudding with vanilla wafers recipe here.