Raw Chocolate Pudding – a delicious recipe with Cocoa, Maple syrup, coconut water, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["For a good serving you will need to coconuts for this recipe. You will need to take the top off the coconut, which you can find in an early post here on how to do that. Be careful as the liquid will start to come out, so I don't take the top fully off until after I drain the water. - See more at: http://www.jodiburke.com/recipes/raw-chocolate-pudding/#sthash.UfGTfMGF.dpuf", "Once drained, take the top off and then with a bigger spoon, scoop out the white meat. There won't be a lot and it's not hard like a coconut you are used to seeing.", "Put it into your Vitamix or blender.
2
Add in all ingredients listed above.", "Process until smooth."]
88
kcal
Calories
6
g
Fat
10
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 2 tablespoons Organic Cocoa Powder, 2 tablespoons Maple syrup (not raw) or Honey (not vegan) or Agave - I tired using Stevia with this recipe and it just didn't taste good I much prefer one of the others., 1/4 cup of the coconut water (approx) depending on how creamy or thick you ike it, vanilla optional I like to throw in a little of the vanilla bean itself.
Yes, Raw Chocolate Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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