Tuesday, August 4, 2009

Chocolate freaking pudding!

Chocolate isn't exactly paleo. But, on the other hand, it's rich in antioxidants and a source of dietary fibre, and there's an awful lot of literature out there suggesting that good, dark chocolate has a place in our "preventative medicine cabinet". Now, when I say dark, I mean dark - minimum 60% cocoa, preferably at least 70%. We often seek out 85% to 90% cocoa mass chocolate - milk chocolate just tastes too sweet now.

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.
  1. Heat the coconut milk and salt in a saucepan until it's hot, but not boiling.
  2. 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.
  3. Whisk in the stevia and vanilla, turn the burner off, and allow the mixture to cool for a few minutes.
  4. Stir in the chocolate until melted.
  5. 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.

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