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Vegan Chocolate Pudding

Really, this is as easy as 1, 2, 3. Heat, blend in the food processor and pour into jars. Refrigerate and done. The pudding is unbelievably rich and satisfying and is both vegan and sugar-free.

Course Dessert
Cuisine American
Servings 4 - 6
Author The Cowgirl Gourmet was inspired to make this from Elana's Pantry

Ingredients

  • 1/2 cup dark chocolate chips small chips are┬ápreferable┬áto discs
  • 1 13.5 oz. can coconut milk
  • Scant 1/4 cup xylitol I used Ideal
  • 1 Tablespoon coconut oil

Instructions

  1. Place chips in the food processor. 

  2. In a medium pot, heat chocolate milk, xylitol or Ideal and coconut oil to a simmer. Coconut milk and oil will melt and come together so it looks like milk.

  3. Pour the milk mixture in the food processor and process until smooth. This will melt the chips and everything will become chocolaty and gorgeous.

  4. Pour into 4 ounce mason jars or ramekins and refrigerate at least 6 hours or overnight.

  5. Serve with a dollop of vegan whipped cream or as is...and dig in!