why live when you can thrive

Dark Chocolate Pudding


4 servings


3.5 ounces dark chocolate (67% or 70%), broken into pieces

1 cup full fat, unsweetened canned coconut milk (look for Native Forest organic coconut milk in non-BPA lined can)

2 tablespoons maple syrup

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon sea salt


·        In a medium pot, heat the chocolate &coconut milk over medium heat

·        Stir until chocolate is melted

·        Add maple syrup, vanilla, cinnamon & seasalt

·        Turn heat off & whisk mixture with a handwhisk until very smooth

·        Pour into bowl, cover & refrigerateseveral hours or overnight

·        To serve, whisk, then, spoon into dessertglasses & garnish with berries ifdesired


·        Semi sweet chocolate chips can be used, for a sweeter pudding

·        Semi-sweet chips have a higher sugar content & may contain milk


Nancy Ferraris, Holistic Chef