Purity Coffee Double Chocolate Peppermint Pudding
(Dairy-Free, Gluten-Free, Paleo-Inspired, and Honey-Sweetened)
After I was diagnosed with gluten and dairy intolerance, tears would smart at my eyes as I looked longingly at dishes I would never again be able to taste. Now, many years later, I’ve come to embrace this new identity. And, the most exciting part is that I’ve discovered new ways of making old favorites that not only taste better than their original counterparts, but also support me in my journey to optimal health and wellness. This pudding is very rich and satisfying. Adding Purity Coffee not only enhances the antioxidants, but also it aids in making the chocolate taste even more chocolate-y. By substituting another sweetener for the honey, this is a wonderful vegan dessert option.
- ¾ cup + 2 Tbsp. unsweetened cocoa powder
- 2 Tbsp. arrowroot
- ¼ tsp. artisanal salt, such as French grey or Himalayan pink
- 1 13.5 oz. can full-fat coconut milk
- 1/3 cup brewed Purity coffee
- 2/3 cup water
- 1/3 cup mild honey, such as clover
- ½ cup semi-sweet chocolate chips or your favorite chopped dark chocolate
- 1½ tsp. vanilla
- ½ tsp. peppermint extract
In a medium pot, whisk the cocoa powder, arrowroot, and salt. Slowly whisk in the coconut milk, coffee, and water until full combined. Stir in the honey.
Heat the chocolate mixture on medium heat, stirring frequently, until a gentle boil is reached, approximately 15-20 minutes. Once a gentle boil is reached, whisk constantly until the pudding begins to thicken, about a minute. It should be approximately the consistency of pancake batter. Remove from the heat and whisk in the chocolate chips, vanilla, and peppermint extract.
Chill until set, at least 3 hours. Divide evenly among six small dessert dishes. Top with crushed candy canes. Enjoy!