chocolate pudding

There is nothing better than chocolate! When you use food as medicine, a lot of everyday foods will be eliminated to see if your body will do better without them. The two big contributors to inflammation or a negative immune reaction are gluten and dairy. Integrative practitioners will often encourage their patients to take out these offenders when first beginning a healing diet. In our family I have cooked up some fantastic dairy free, gluten free options that appeal to everyone. Who doesn't need a treat once and awhile? We do eat butter from grass fed cows like Kerrygold, but if someone in your family is strictly dairy free, just replace with coconut oil.

Recipe for pudding

2 tablespoons unsalted butter

1 teaspoon vanilla

3 heaping tablespoons of arrowroot powder. (This is a thickener like cornstarch. Cornstarch can be used instead, just make sure only to use 3 regular tablespoons)

1 1/2 cups semisweet chocolate chips (I use EnjoyLife brand)

1/2 cup pure maple syrup or evaporated cane sugar

1/4 teaspoon salt

2 tablespoons unsweetened cocoa powder (I use Ghirardelli)

3 large egg yolks

3 cups of full fat coconut milk (i use unsweetened organic by Native Forest)

Directions

  • In a bowl, place butter, chocolate, and vanilla and set aside.

  • In a sauce pan, off the heat, mix together the arrowroot powder,cocoa and salt.

  • Whisk in 1/4 the amount of coconut milk until mixture is smooth with no lumps. Repeat with another 1/4 of coconut milk, then add egg yolks.

  • Over medium heat, gradually whisk in remaining coconut milk.

  • Brink mixture to a light boil, whisking constantly as it thickens. Takes about 1 minute.

  • Remove pan from heat and pour in the mixture of chocolate chips, butter and vanilla. combine until smooth. Pour mixture in glass bowl and cover with plastic wrap. Refrigerate for 3-4 hours or overnight.

Serve with fresh whipped cream, coconut cream or favorite fruit compote.