Easy Chocolate Pudding (Gluten-Free, Dairy-Free Option)

There are two types of puddings. There is a boiled then chilled dessert, texturally a custard set with starch, commonly eaten in the U.S., Canada, Sweden, Poland, and East and South East Asia; and a steamed/baked version, texturally similar to cake, popular in the UK, Ireland, Australia, and New Zealand.


  • 1/2 cup natural sugar
  • 3 heaping tablespoons unsweetened high cocoa content cocoa powder
  • 1/4 cup arrowroot powder (or non-GMO cornstarch or tapioca starch)
  • 1/8 teaspoon unrefined sea salt
  • 2 3/4 cups organic milk or cream (raw from grass fed cows preferred) or organic coconut milk
  • 2 TBL maple syrup (Grade B preferred) (optional)
  • 2 TBL organic butter or coconut cream or oil
  • 1 TBL organic vanilla extract


In a medium saucepan, whisk together sugar, cocoa powder, arrowroot and salt.
Place over medium heat, and whisk in milk or cream slowly.
Bring to a slight boil, and cook, whisking constantly, until mixture thickens enough to coat the back of a metal spoon.
Remove from heat, and stir in syrup, butter and vanilla.
Let cool briefly, and serve warm, or chill in refrigerator until serving.

Below are some healthy desserts for your family to try:

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