Gluten-Free, Dairy-Free Dark Chocolate Pudding Recipe & Menu Plan August 27

For at least the first couple weeks back at school, my kids always eat more. They’re getting up earlier, expending lots of energy at school, and come home hungry. I made this rich, creamy chocolate pudding to give them a little boost of energy after school for homework and activities.

I usually use a sugar-free sweetener, just to cut back on the sugar intake at our house. The chocolate chips do have cane sugar in the them, so it’s not completely sugar-free.

I like to store the pudding in these little glass jars with plastic lids (Amazon link), which make them great to send in lunches, too. These don’t last more than a few days at our house, but if I hide them in the back of the refrigerator, maybe a week.

For a larger dessert, consider using the larger jars (Amazon link for jars and plastic lids), and topping with Coco Whip!

Gluten-Free, Dairy-Free, Dark Chocolate Pudding Recipe

Ingredients

1/2 Cup Sweetener (I used Swerve granular for this batch, but I’ve also used Xylitol and sugar.)

1/4 Cup Cornstarch

1/8 tsp Salt

2 Cans Unsweetened Coconut Milk (13.6 oz. cans, full fat/not “lite”)

1 Cup Dark Chocolate Morsels (I use Enjoy Life brand.)

1 tsp Vanilla Extract

Directions

1. In a medium saucepan, sift or whisk together Sweetener, Cornstarch, and Salt.
2. Continue whisking while slowly pouring in the coconut milk.
3. Place the pan on medium-low heat and continue to whisk the milk for about ten minutes, or until the milk starts to thicken. When the milk thickens enough to coat the back of a spoon, add in the chocolate and continue to whisk for a couple more minutes.
4. Once the chocolate is completely melted and the pudding has really thickened, remove from the heat and stir in the vanilla until well combined.
5. Pour the pudding into jars or cups. Let cool slightly, then add lids and place in the refrigerator to chill.
6. Enjoy in 2 hours, or when chilled to desired temperature.

Notes

• If you want to cut back on sugar, but don’t want to give it up completely, consider 1/4 Cup sugar with 1/4 Cup Xylitol, Swerve, or other non-sugar sweetener.
• Don’t like to use Cornstarch? You can substitute 3 Tbsp Arrowroot for the Cornstarch.
• Arm getting tired? The whisking keeps the pudding from developing lumps, but does not need to be constant or vigorous. However, if you leave it too long, you may need to scrape the bottom and sides of the pan and whisk to dissolve the lumps.
• I usually fill six 4-ounce jars, plus four 8-ounce jars leaving a little room at the top for whipped topping.

Celiac Family’s Menu This Week:

Triple Berry Fruit Salad

Broccoli Mushroom Quinoa

White Chicken Chili

Monday – Spaghetti and Meatballs, Salad

Tuesday – Pizza, Fruit Salad

Wednesday – Grilled Steaks, Mashed Potatoes, Roasted Broccoli

Thursday – Grilled Chicken, Sweet Potatoes, Roasted Cauliflower

Friday – leftovers

Saturday – Flounder, Broccoli and Mushroom Quinoa

Sunday – Chicken Chili, Rice

 

Gluten Free Menu Swap Roundup

Due to the lack of participation, we’ve suspended the GF Menu Swap Roundup.

• You are still welcome to join us at any time. Email your menu link to me to be included in future menu posts, or simply leave a link to your menu in the comments section below. It’s always great to share new gluten-free meal ideas.
• Feel free to visit our schedule of recent and past menu swaps with lots of great menu ideas and a wide variety of food themes to inspire you for months.

Need more menu ideas?

• Laura at Orgjunkie.com hosts Menu Plan Monday every week. You’ll find links to hundreds of meal plans (not necessarily gluten-free) there.
• Or, check out some of my past menu plans.