Hope everyone had a great holiday break! My family and I visited my beautiful sister-in-law and her family in Calgary, Alberta. We stayed there for about two weeks and had such a great time we didn’t want to leave! We played, we laughed, and of course ate…a lot! They were so good about accommodating our dietary restrictions that it felt like we were right at home. One thing my sister-in-law makes for her boys is chocolate pudding. The recipe was modified so that everyone, including Munsur, could enjoy it. She was gracious enough to let me share this incredibly easy yet equally delicious recipe. Enjoy!
Chocolate Pudding Yields: 6 servings
1/4tsp sea salt
1/4C Honey (I use Buckwheat honey)
1 1/2C Canned Coconut milk (I use Aroy-D – my favourite brand)
1 1/2C Silk Vanilla almond milk
1C Enjoy Life Mini Chocolate Chips
1tsp Pure Vanilla extract
In a small bowl, whisk cornstarch with about a 1/4 cup cold water, until liquified, and add to pot.
Add remaining ingredients and whisk continuously on medium low heat, until incorporated.
Continue whisking. You’ll notice the mixture will start out very liquid-y, but slowly turn into a smooth, dark, and thick chocolate pudding.
Tip: When the pudding coats the back of a wooden spoon, it’s done!
Warning: licking the spoon and pot will occur, so resist the temptation to do so until the pudding cools…because you will burn your tongue!
Pour the hot pudding into pretty bowls or mugs, and let cool before enjoying!
Garnish with shredded coconut (optional). D.E.L.I.C.I.O.U.S.
This dessert is practically oozing health. Enjoy without the guilt. Bon appétit my loves! xo