Chocolate Pudding / Chocolate Ice Cream (Vegan, AIP) (Edit recipe)

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This 2 in 1 recipe of Chocolate pudding or chocolate ice cream is absolutely delicious and will satisfy all your holiday sweet cravings! With just 1 recipe, you can make two different desserts – a chocolate pudding and a chocolate ice cream! This allergen free recipe is dairy free, egg free, nut free, soy free, gluten free and refined sugar free but is filled with yummy deliciousness! Plus it is so easy to make! You don’t need an ice cream machine either!

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PREP TIME

5 minutes

COOK TIME

5 minutes

INGREDIENTS

Serves: 4

Ingredients

2 cups Coconut Milk
0.25 cup Raw Cacao Powder, use carob for AIP
0.25 cup Pure Maple Syrup
2 Tbsp Coconut Sugar
0.125 tsp Sea Salt
3 Tbsp Arrowroot Flour
0.25 cup Water
0.5 tsp Primal Palate Vanilla Extract
1 Tbsp Coconut Oil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small mixing bowl, mix the water and the arrowroot starch and keep aside.
In a stainless steel pot, add the coconut milk, cacao (or carob), maple syrup, sugar, salt and vanilla extract. Whisk using a whisk and place on the stove on medium heat. Keep whisking for about 2 minutes until most of the cacao (or the carob) is dissolved. Next add the arrowroot slurry slowly whisking continuously. Within a minute, your mixture will turn thick and smooth. Turn heat off and add the coconut oil and again whisk for about 1 more minute until you get a shiny, creamy pudding consistency.
Transfer the pudding mixture into 4 ramekin bowls (4 oz ramekins).
For making Chocolate Pudding:
Place the bowls in the refrigerator for at least two hours. Enjoy the pudding!
For making Chocolate ice cream:
Place the bowls in the freezer for at least 8 hours. Before sering, take the bowls out and place at room temperature for 10 minutes to thaw.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	345
Fat:	25 g
Carbohydrates:	25 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	78 mg
Fiber:	2 g
Sugars:	16 g
Sugar Alcohol:	0 g
Calculated per serving.