Paleo Chocolate Pudding by Paleo Running Mama
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1 1/2 cups coconut cream from a can*
1/2 cup raw cacao powder
6 Tbsp pure maple syrup (I use about 1/2 c)
2 tsp pure vanilla extract
generous pinch fine grain sea salt
- In a small saucepan over low heat, whisk together the coconut cream, cacao, and maple syrup (start with 6 Tbsp, or even less if you want a very dark chocolate pudding) until smooth. I used a small whisk to get everything nice and smooth.
- The coconut cream will melt and the maple and cacao should combine well to create a smooth silky mixture. Continue to cook and stir over low/med heat for about 2 minutes, or until the mixture just begins to come to a boil with small bubbles.
- Remove from heat at this point, and stir in the salt and vanilla. Taste, and add a bit more maple syrup if you’d like a sweeter pudding. You can pour the mixture into individual containers/bowls to chill and set, or simply in one larger bowl only and divide later on.
- Cover and refrigerate until set, or overnight for a thick creamy pudding. Makes about 4 servings. I love my pudding with a big dollop of coconut whipped cream on top! Enjoy!
*You can use canned coconut cream, or you can use the thick part of a chilled, separated can of coconut milk
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