Non-dairy Chocolate Pudding (no corn, gluten, soy)

I’ve made this a few times now. It is pretty simple and sets up pretty fast so there is no need to make it the night before.  I was originally trying to make a chocolate frosting using real melted chocolate chips and what resulted was a really tasty chocolate pudding. The kids loved it.  Last week I used it as a filling in a double layered gluten-free chocolate cake I made using Cherrybrook Kitchen’s box mix.The first time I made chocolate pudding I used my own homemade powdered sugar (which includes more tapioca flour than the store bought varieties). The second time I made it I tried Trader Joe’s confectioner’s sugar, one of only two brands I’ve ever run across that is not made with corn starch.  In the picture you can see that this batch is thick but a little bit runny. My first batch was very thick and I could turn my spoon over and it would not fall off. It was rich and creamy. So your results may vary, depending on how you like it and what products you use. In the future I will make the pudding again with my homemade powdered sugar and upload a photo.

Ingredients:

1 cup Enjoy Life Chocolate Chips (the only brand that is soy free)

1 TBSP Spectrum Palm Oil (or margarine if it is okay for you)

2/3 cup of full fat coconut milk (I buy Trader Joe’s Brand).

4 eggs, separated. (I buy pasteurized eggs, as they are added raw and the pudding is not cooked.) For more information on the safety of eating raw eggs, visit: http://www.helium.com/items/181088-is-it-safe-to-eat-raw-eggs

1/3 cup powdered sugar (my homemade version is 1 TBSP tapioca flour to 2 cups of Evaporated Cane Juice. I use a vitamix machine and grind it on high for about 1-2 mins).

Directions:

Melt the chocolate chips and palm oil your favorite way. I use the microwave in 1 minute increments, stirring each time until the chips are completely melted. Place the coconut milk and egg yolks in your mixer and blend on high. Slowly add the melted chocolate (be careful not to add it when it is too hot or it will ‘cook’ the eggs!). Continue mixing on high until all is creamy. Finally reduce the speed to medium and add the egg whites. Place in glass bowl with a lid and refrigerate. Pudding should set in 1-2 hours. Serve cold and enjoy. Makes about 6 small servings.

Tags: Chocolate, Corn-free, Dairy-free, Dessert, Gluten-free, Pudding, Recipe, Soy-free

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Meet the Author

Caryn Talty

The editor of Healthy-family.org has a master's degree in English from Northern Illinois University and a bachelor of science degree in special education. She has taught students from early elementary school through college freshman level. Today she enjoys reading and writing about both hot topics and those not so commonly discussed on other websites. Most of her days are spent playing all kinds of make-believe with her three very young and active sons. | All articles by Caryn Talty.

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