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    Omnivore's Oven

    Easy Paleo & Vegan Chocolate Pudding

    6 servings

    portionen

    7 minutes

    gesamtzeit
    Kochen beginnen

    Zutaten

    1 1/2 cups organic coconut cream (from a can*)

    1/2 cup raw cacao powder (or unsweetened cocoa powder, sifted)

    6 Tbsp pure maple syrup (6-8 Tbsp depending on how sweet you want it)

    2 tsp pure vanilla extract

    generous pinch fine grain sea salt

    Anweisungen

    In a small saucepan over low heat, whisk together the coconut cream, cacao, and maple syrup (start with 6 Tbsp, or even less if you want a very dark chocolate pudding) until smooth. I used a small whisk to get everything nice and smooth.

    The coconut cream will melt and the maple and cacao should combine well to create a smooth silky mixture. Continue to cook and stir over low/med heat for about 2 minutes, or until the mixture just begins to come to a boil with small bubbles.

    Remove from heat at this point, and stir in the salt and vanilla. Taste, and add a bit more maple if you'd like a sweeter pudding. You can pour the mixture into individual containers/bowls to chill and set, or simply in one larger bowl only and divide later on.

    Cover and refrigerate until set, or overnight for a thick creamy pudding. Makes about 4 servings. I love my pudding with a big dollop of coconut whipped cream on top! Enjoy!

    Nährwertangaben

    Portionsgröße

    -

    Kalorien

    272 kcal

    Gesamtfett

    21 g

    Gesättigtes Fett

    19 g

    Ungesättigtes Fett

    -

    Transfett

    -

    Cholesterin

    -

    Natrium

    5 mg

    Gesamtkohlenhydrate

    21 g

    Ballaststoffe

    3 g

    Zucker insgesamt

    12 g

    Eiweiß

    3 g

    6 servings

    portionen

    7 minutes

    gesamtzeit
    Kochen beginnen

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    Zutaten

    1 1/2 cups organic coconut cream (from a can*)

    1/2 cup raw cacao powder (or unsweetened cocoa powder, sifted)

    6 Tbsp pure maple syrup (6-8 Tbsp depending on how sweet you want it)

    2 tsp pure vanilla extract

    generous pinch fine grain sea salt

    Anweisungen

    1

    In a small saucepan over low heat, whisk together the coconut cream, cacao, and maple syrup (start with 6 Tbsp, or even less if you want a very dark chocolate pudding) until smooth. I used a small whisk to get everything nice and smooth.

    2

    The coconut cream will melt and the maple and cacao should combine well to create a smooth silky mixture. Continue to cook and stir over low/med heat for about 2 minutes, or until the mixture just begins to come to a boil with small bubbles.

    3

    Remove from heat at this point, and stir in the salt and vanilla. Taste, and add a bit more maple if you'd like a sweeter pudding. You can pour the mixture into individual containers/bowls to chill and set, or simply in one larger bowl only and divide later on.

    4

    Cover and refrigerate until set, or overnight for a thick creamy pudding. Makes about 4 servings. I love my pudding with a big dollop of coconut whipped cream on top! Enjoy!