Ever since I was a young lad, my favourite dessert has always been chocolate pudding. I wanted to create or find a recipe that would be not-too-objectionable to the paleo diet, yet still give me my chocolate pudding fix. My first experiment, with a chocolate custard recipe, wasn't completely inedible, but it wasn't what I was hoping for. Fortunately, I don't give up easily. This recipe is based on one over at Elana's Pantry, but substitutes stevia for the agave syrup she uses.
- 1 can coconut milk (14 oz size)
- 1 pinch salt
- 2 Tbsp arrowroot powder
- 1/2 to 1 Tbsp stevia, depending how sweet you like it (use chocolate or other flavoured stevia for extra flavour)
- 1 Tbsp vanilla
- 200g dark chocolate (70% is sweeter, 90% is richer), broken up.
- Heat the coconut milk and salt in a saucepan until it's hot, but not boiling.
- Sift in the arrowroot, stirring all the while, and then whisk for 2 minutes non-stop. At the end of it, the mixture should be thickened slightly and should coat the back of a spoon dipped in it nicely.
- Whisk in the stevia and vanilla, turn the burner off, and allow the mixture to cool for a few minutes.
- Stir in the chocolate until melted.
- Spoon into 4 dishes and place in the fridge for 30 minutes. Hint - to keep a "skin" from forming on the surface, place some plastic wrap on each bowl so it's covering the surface of the pudding.