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5 Ingredient Mexican “Chocolatey” Pudding {AIP/VEGAN}

June 30, 2014 by predominantlypaleo 6 Comments

 

Truth be told, I needed a really simple recipe today. Somehow I managed to throw my back out at the pool today and while I was DYING to escape into the kitchen and make something ornate and involved, I can barely stand. NOT the way I wanted to spend today. But alas, I started thinking about something fun for the kids, easy on me, that I could whip up in about 5 minutes before I collapsed from pain.

I know it sounds like a sob story, but to be honest, something really great came out of it!!! In just about 5 minutes, I combined 5 ingredients and had a delicious whole food treat for my kids that literally is both well suited for the Autoimmune Protocol as well as being Top 8 Allergen Free AND Vegan. With so many restrictive diets met, it was a very exciting recipe to stumble upon! And also a great reminder that sometimes great things come from challenging days! Enjoy y’all!

Ingredients:

  • 1 can full fat organic coconut milk (or about 14 ounces)
  • 1 tablespoon plus 1 teaspoon pure carob powder
  • 1-2 tablespoons 100% maple syrup
  • 1 teaspoon ground cinnamon
  • 1 tablespoon water chestnut flour
  1. In a medium sized saucepan, combine all ingredients
  2. Bring to a boil, whisking continuously for about 5 minutes or until pudding starts to thicken
  3. Remove from heat and divide into 4 servings once desired consistency is met
  4. Allow to cool just slightly – pudding will “set” at room temperature without refrigeration!!
  5. Note: If you tolerate chocolate (not AIP) you may substitute cocoa powder
  6. Note 2: Freeze these in popsicle molds to make pudding pops!
  7. Note 3: Water chestnut flour can be found in Asian Markets – if you have one near you go there first!

Mexican "Chocolatey" Pudding

Mexican "Chocolatey" Pudding

Mexican "Chocolatey" Pudding

 

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Filed Under: aip friendly, dairy free, egg free, gluten free, grain free, nut free, paleo, refined sugar free, snacks, soy free, treats, vegan, yeast free

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Comments

  1. Tara says

    July 10, 2014 at 7:03 pm

    Is there something that could be subbed for the water chestnut flour? Is it used for thickening?

    Reply
    • predominantlypaleo says

      July 10, 2014 at 7:06 pm

      It is used for thickening, you can use another grain free thickening flour of your choosing!

      Reply
      • Tara says

        July 12, 2014 at 4:40 am

        Hmmm…do you think coconut flour would work? Or maybe arrowroot? (but doesn’t arrowroot require an extra step rather than just adding it into the mix?)

        Reply
        • predominantlypaleo says

          July 12, 2014 at 12:58 pm

          You can try arrowroot or tapioca. Be sure to make a slurry first. I cannot say how it will turn out for sure 🙂

          Reply

Trackbacks

  1. Back-to-School Bonanza: 50 Healthier Lunchbox Treats—Gluten Free, Nut Free, and “More Free”—That Your Kids Will Love! | All Gluten-Free Desserts...All the Time says:
    August 31, 2014 at 11:21 pm

    […] Mexican “Chocolatey” Pudding from Predominantly Paleo ~ gluten free, grain free, dairy free, egg free, vegan paleo, primal, AIP […]

    Reply
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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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