Dessert – a perennial problem on a sugar-free Paleo diet! Fruit’s always an option, of course, but what if you’re craving chocolate?
This fast and easy pudding lets you pay homage to the goddess Theobroma* and still eat healthily.
My husband and I find the creamy chocolatey-ness very satisfying on its own, so I make this without any added sweeteners.
However, if you’re transitioning to sugar-free, you could add any of the following:
- Healthiest option: More berries, either as garnish or blended into the pudding
- Some stevia
- Least healthy option, because it’s actually easier to eat no sweeteners, than to just have a little: A tiny bit of your sweetener of choice, such as coconut sugar .
A note on coconut milk
Coconut milk will whip just like cream, as long as you use the thicker kind, not the “coconut milk beverage” that’s intended to replace a glass of milk.
The thicker type is sometimes called coconut cream, and often comes in cans. I prefer brands without any added guar gum or other thickeners, and BPA-free is an added bonus. Ideally, the ingredients should be only coconut and water.
Don’t use low-fat coconut milk- it will probably have a lot of added thickeners, stablizers, etc.. As well, the fat in coconut milk (coconut oil) is a medium-chain triglyceride that can actually help you burn fat. Coconut oil also has benefits for healthy aging, including possibly protecting us against Alzheimer’s.
My favourite brands of coconut milk:
Stuff you need:
- 2 cups of whipping cream or thick coconut milk/ coconut cream — see note on coconut milk above
- 2 tablespoons of cocoa or carob
- Optional: Berries and mint tops for garnish
- Whip the cream or coconut milk until it holds stiff peaks
- Fold in the cocoa or carob
- If using a sweetener (not recommended), mix it in
- Put in individual bowls and garnish, et voila!
This keeps well in the fridge. Serves 4.
*From Wikipedia: Theobroma…from the Greek words θεός (theos), meaning “god,” and βρῶμα (broma), meaning “food”. It translates to “food of the gods.” Theobroma cacao, the best known species of the genus, is used for making chocolate.