Rich, creamy, and chocolatey, this homemade pudding is completely dairy-free and can be sweetened to your taste with your favorite sugar-free sweetener. It’s a simple dessert that’s perfect served chilled.
Ingredients
4 cups unsweetened chocolate almond milk (or any unsweetened non-dairy milk)
Option 1:
*2 squares unsweetened dairy-free baking chocolate
*2 tablespoons unsweetened cocoa powder
OR Option 2:
*½ to ¾ cup unsweetened cocoa powder
1 cup water
6 tablespoons tapioca starch (or tapioca flour)
*You may need slightly less if using cornstarch.
*Potato starch may also be substituted.
¾ to 1 cup sugar-free sweetener, to taste (stevia, monk fruit sweetner, thera-sweet, maltitol)
Instructions
- Prepare a double boiler.
Fill the bottom pot with a few inches of water and bring it to a gentle simmer. Place a heat-safe bowl or another pot on top, making sure it doesn’t touch the water. - Heat the chocolate mixture.
Add the almond milk and either: the baking chocolate and cocoa powder, or the cocoa powder alone. Stir continuously until the chocolate is completely melted and the mixture is hot. Do not allow it to boil. - Make the starch mixture.
In a separate bowl, whisk together the water and tapioca starch until completely smooth with no lumps. - Thicken the pudding.
Slowly whisk the starch mixture into the hot chocolate mixture. Continue stirring constantly until the pudding thickens to a smooth, creamy consistency. - Sweeten to taste.
Remove from the heat. Gradually stir in your preferred sugar-free sweetener, adding a little at a time until it reaches your desired sweetness. The amount needed will vary depending on the sweetener you choose. - Chill.
Divide the pudding evenly among dessert bowls or ramekins. Cover and refrigerate for at least 2 hours, or until completely chilled and set.
Tips
*For an even richer chocolate flavor, use the baking chocolate along with the cocoa powder.
*Cornstarch thickens more efficiently than tapioca starch, so you may need to use slightly less.
*Taste before adding all of the sweetener, as different sugar substitutes vary greatly in sweetness.
*Serve topped with fresh berries, dairy-free whipped topping, or shaved dairy-free dark chocolate for an elegant finish.
