Homemade Chocolate Pudding {gluten and dairy free}

Our children are huge pudding fans.  Especially chocolate pudding.

I’m rather partial to it myself.

I had just learned to cook my own homemade pudding (instead of relying on the little boxed mixes from the grocery store) when our sons and I had to go gluten and dairy free last year. Thankfully, pudding is one of the easiest treats to make without wheat and cow’s milk.

If you or your kiddos have been deprived of chocolate pudding due to a restricted diet, you’re in for a treat!  This simple pudding is so easy to cook up and tastes heavenly (especially when it’s still warm).  Mmmmm.  Think I’ll take a bowl full right now.  :o)

Homemade Gluten-and-Dairy-Free Chocolate Pudding

• 1/2 to 3/4 C Sucanat
• 1/2 C arrowroot powder (or corn starch)
• 1/2 C cocoa powder
• 1/4 tsp sea salt
• 4 C dairy alternative:  almond, rice or goat’s milk (we use raw goat’s milk)
• 1 TBSP pure vanilla extract
• 2 TBSP extra virgin coconut oil (we use organic butter, since it doesn’t bother our boys’ allergies)

This recipe makes a double batch.  Divide the ingredients in half if you need less. 

In a large saucepan, combine the sucanat, arrowroot powder, and sea salt.  Whisk in half of the milk, stirring until smooth.  Add the remaining two cups of milk and turn the burner to medium heat.

While stirring constantly, allow the pudding to cook until it thickens (about 5 or 6 minutes).  Once pudding begins to thicken, reduce heat and add coconut oil (or butter) and vanilla.  Continue stirring and cooking until the pudding is creamy and thick, and the oil has melted.

Pour pudding into a bowl and let it chill in the fridge for an hour or two, until it’s set.  You can also enjoy it warm (yum!), pour it over a freshly baked cake or brownies, or use it as a pie filling (chill it a few hours).

Any way you it eat, homemade chocolate pudding is absolutely delicious!  No one will ever guess it’s “restricted diet” fare!

This post is shared at Slightly Indulgent Tuesdays.

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