The two New Year resolutions Kodi and I have not broke yet have been making lunches every day with healthy options and reducing waste. With many changes in our lives; me starting a new career, him starting a new job, we have buckled down and try to make as much stuff from home that is tasty, healthy and cost-effective.
Both of us have a major sweet tooth, and cutting back sugar is always a challenge for us. Also, I have drastically cut back dairy (cheese doesn’t count) so having the regular brand name pudding did not work so well. With some research, and digging through our cupboards for ingredients, I surprisingly had everything I needed from previous recipes.
The no dairy and low sugar covers the eating better goal, and we used mason jars to store and take to lunch, which covers reducing the waste goal!
While researching, I learned some cool things about Arrowroot flour. It is great as it is gluten free, paleo friendly, and is a replacement for cornstarch as a thickener. Learn more about cooking with arrowroot four here.
This recipe came to be and turned out amazing! It took less than 15 minutes to make and lasted a week in our fridge. It is Vegan, gluten-free and anyone who loves chocolate will love it. The pudding is smooth and sweet, but not too sweet.
Ingredients:
1 (13oz) can full-fat coconut milk
1 1/4 cups vanilla almond milk
3 Tbsp unsweetened cocoa powder
4 Tbsp arrowroot flour
1/3 cup raw sugar
2/3 cup dairy free chocolate chips
1 tsp vanilla extract
pinch salt
Method:
In a medium saucepan, whisk together cocoa powder, arrowroot, and sugar. Pour in the coconut and almond milk and whisk to combine. Bring to a bubble over medium heat, stirring regularly. The mixture will slowly thicken as it comes to a low boil. Whisk it for about 2 minutes after it starts bubbling. You’ll feel it thicken. Remove from the heat and stir in chocolate chips, vanilla, and salt. Whisk until smooth. Transfer to a container or serving cups. Refrigerate until completely chilled.
Yield: 12, 4onz jars.
