Homemade Chocolate Pudding {Gluten Free, Refined Sugar Free + Vegan Option}

This old fashioned comfort food may be one of my favorite desserts ever.  Seriously, this stuff is amazing ... THE best chocolate pudding I have ever tasted.  I made a batch of this and it did not last long, Big Love and I devoured it.

Make a batch of this and share it with someone you love.  

Homemade Chocolate Pudding {Gluten Free + Refined Sugar Free}

Equipment: Small Bowl, Medium-Size Saucepan, Whisk, Serving Dish or Individual Dishes 

{Affiliate links included help support this blog.}

• 3 tablespoons arrowroot starch {See Arrowroot Note below} or organic corn starch
• 2 cups full fat coconut milk or organic/raw*/grass-fed whole milk, divided
• 1 cup allergy free chocolate chips
• 1/4 cup coconut palm sugar
• 1/4 cup raw cacao powder
• Pinch of Celtic sea salt 
• 1 teaspoon gluten free vanilla extract

*** Refrigeration Time Required ***

1. In a small bowl combine arrowroot starch and 2 tablespoons of coconut milk or milk.  Stir until combined and set aside.  

2. Combine remaining coconut milk or milk, chocolate chips, coconut palm sugar, cacao powder and salt in a medium-size saucepan.  Over medium-low heat, whisk constantly until all the chocolate has melted and the mixture is smooth.  Remove from heat for about 3-5 minutes.  

3. Add arrowroot mixture to the chocolate mixture, whisking to combine.  Return saucepan to LOW heat and stir/whisk as you cook the pudding for about 5 minutes {about 8 minutes if using corn starch}, or until it starts to slightly thicken and looks deliciously glossy [Note: The pudding will not be super thick if using arrowroot].   

4. Remove from heat and stir in the vanilla extract.

5. Pour pudding into serving dish or little individual dishes like ramekins.  

6. Chill in the refrigerator for at least 4 hours, overnight is best.  

Yield: About 4 servings 

Storage: Store in an airtight container in the refrigerator for up to 3 days, but trust me, it will be gone before 3 days.  

Serving Suggestions: Enjoy as is or top with fresh fruit, shaved chocolate, fresh REAL whipped cream or whipped coconut cream. 

Vegan Option: Use coconut milk instead of whole milk.  

Arrowroot Starch Note: If arrowroot starch is overcooked or exposed to heat for too long, it tends to loose it's thickening ability.  To avoid this, it's important to cook the pudding quickly and not over high heat.  If the pudding does not thicken after 5 minutes, remove from the heat and add an additional 2-3 tablespoons of arrowroot starch.  Stir until the arrowroot is completely mixed into the pudding.  If this is a concern, use organic corn starch instead.  

*For California residents, check out my favorite raw milk/cream from Claravale Farm.  They sell to stores and co-ops all over CA.  If you can’t find raw, at least buy a quality organic product like Straus Family Creamery.  Their cows graze on lush grass in Marshall, CA near Tomales Bay and they do not ultra-pasteurize their products.   

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This post is part of Pennywise Platter Thursday @ The Nourishing Gourmet, Simple Lives Thursday @ My Humble Kitchen, Full Plate Thursday @ Miz Helen's Country Cottage, Healthy 2day Wednesdays @ day2day joys, Whole Food Friday @ Allergy Free Alaska, Fight Back Friday @ Food Renegade, LunchBox Love @ Allergy-Free Vintage Cookery,  Slightly Indulgent Tuesday @ Simply Sugar and Gluten Free, Real Food Wednesday @ Kelly the Kitchen Kop, and Allergy-Free Wednesday @ The Tasty Alternative.