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Dark Chocolate Pudding (dairy-free)

  • Total Time: 120


Rich, delicious and guilt-free, this decadent dessert is made with anti-oxidant rich cocoa, and the healhty fat, coconut milk. Sweet indulgence!


  • 1 (14 oz/400 g) can full-fat coconut milk (that was chilled overnight)
  • 1/2 cup (40 g) unsweetened organic cocoa powder, sifted
  • 1/2 cup (120 ml) pure maple syrup or coconut sugar
  • 1 teaspoon of espresso coffee
  • 1/8 teaspoon coarse sea salt
  • 1 teaspoon pure vanilla extract


  1. Whisk together the coconut milk, cocoa powder, maple syrup, coffee, and salt in a medium saucepan.
  2. Bring to a boil over medium heat, then turn the heat down and simmer 15 minutes, whisking frequently.
  3. Turn off heat and whisk in the vanilla.
  4. Cool to room temperature (whisking occasionally to help the pudding cool more evenly), then transfer to an airtight container and refrigerate to chill completely before serving (at least an hour – I chilled mine overnight)
  5. Serve chilled.


  • I poured my pudding into small ramekins and put plastic wrap over them for the night. Before serving, I topped them with a few leaves of mint and raspberries. Potential additions to this recipe would be: a half a teaspoon of pure chili powder / hazelnut liquor / or mint extract….yum!
  • Cook Time: 20


  • Serving Size: 4