CHOCOLATE PUDDING BOWLS
PREP TIME: Coconut Cream to be placed in fridge night prior to preparation.
COOKING TIME: 10-15 minutes.
DIETARY CONSIDERATION: Vegan, Vegetarian, Paleo, Dairy Free, Soy Free
1/4 Cup Maple Syrup
1/4 Cup Cacao Powder
Pinch Himalayan Salt
1/8 Tsp Cinnamon Powder
1/4 Tsp Vanilla Powder
1/2 Cup Almond Mylk
1 – 14-Ounce Can of Coconut Cream
1/4 Cup Organic Powdered Sugar
1/2 Tsp Vanilla Extract
High Speed Blender (Vitamix)
Pudding: Blend everything together until smooth, creamy and thick. Adjust according to preference.
Cream: Chill your coconut cream or coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid. The next day, chill a large mixing bowl 10 minutes before whipping. Remove the coconut cream from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies). Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and powdered sugar and mix until creamy and smooth – about 1 minute. Taste and adjust sweetness as needed. Use immediately or refrigerate – it will harden and set in the fridge the longer it’s chilled. Will keep for up to 1 – 2 weeks!
Toppings: Serve pudding and whipped coco cream in bowls and desired amount of cherries and cacao nibs.