Chocolate Pudding

Chocolate Pudding






  • 2 cups milk of choice OR canned coconut milk
  • heaping 1/8 tsp salt
  • 1/4 cup (23 g) Dutch cocoa powder
  • pinch uncut stevia OR 1/4 cup sugar (50 g), pure maple syrup, or honey
  • 1/2 cup milk of choice + 3 tbsp cornstarch (such as Rapunzel non-GMO)(45 g)
  • optional 3.5 oz chocolate chips or broken-up bar
  • 3/4 tsp pure vanilla extract



  1. Heat 2 cups milk in a saucepan with salt, cocoa powder, and sweetener.
  2. Meanwhile, whisk the cornstarch and 1/2 cup milk in a small bowl until dissolved.
  3. When the 2 cups milk are warm, add the cornstarch mixture and bring to a boil.
  4. Once boiling, stir constantly for 2 minutes. Lower to a simmer for an additional minute, then turn off the heat.
  5. Stir in the vanilla and broken-up chocolate pieces until the chocolate melts.
  6. Transfer the pudding to the refrigerator to thicken. It will be ready to consume after a few hours or overnight.