NOTE: This recipe does contain tree nuts (almond and cashews). At the end of this post, I will tell you of a dry pudding mix that will setup with dairy-free milk (at least it does with So Delicious Original Coconut Milk).
Okay, I am really excited about this recipe! My 3 year old LOVES chocolate pudding, but over the past 2 years that he has been “dairy-light,” I could not find a packaged pudding mix or a recipe that has actually turned out well for me. The mixes I have tried (with the exception of one, which I will tell you about in a minute), would not setup with our preferred dairy-free milks (Coconut [not the canned coconut milk], or Rice Milk). Every scratch recipe I have tried has produced a less than desirable rubbery texture; chocolate pudding “Knox Blox” (a.k.a. Jello Jigglers), if you will.
Once my youngest son’s Enterolab results came back positive for anti-Casein antibodies a few weeks ago, I stepped up my search for a creamy dairy-free chocolate pudding and I hit pure gold yesterday! I have only made this recipe one time, so I would still like to tweak it a bit more to fit our nutritional needs (low to no added sugar), but I couldn’t wait to share this recipe with you!
I want to tell you about MimicCreme first. A few weeks ago, I discovered MimicCreme, a dairy-free, gluten-free, soy-free cream substitute. I must say, I have been BLOWN AWAY by this product (and I am not dairy-free)!!
From the MimicCreme website:
MimicCreme is the non-dairy, non-soy, gluten-free substitute for cream that truly is both tasty and healthy. And we make it available to you in five versions. There is an Unsweetened version; two sweetened versions– Sweetened, made from natural cane sugar and Sugar-free Sweetened made with a 100% natural sugar substitute– a Coffee Creamer (which is available in a convenient 16 oz. carton) and Healthy Top, the first totally non-dairy, non-soy, shelf-stable whipping cream.
The first product I ordered (yes, I paid for it), was the Healthy Top dairy-free, gluten-free soy-free whipping cream. Holy cannoli, this product is AMAZING! Everyone I had sample it, actually thought it was BETTER than homemade dairy-based whipped cream, and (since my old favorite was actually Cool Whip), I think this is much tastier than Cool Whip (and healthier to boot!).
The whipped topping you see on the chocolate pudding (in the above photo) is made from Healthy Top. I also used it to top the Strawberry Shortcake in my Gluten-Free Bisquick review, and as the filling in the gluten-free, dairy-free Cream Puff photo I shared in a recent post (I will get that recipe up shortly, I promise).
Then, two weeks ago, while on our way to California for our family vacation, we made a stop in Arizona to visit with Kim (of Cook It Allergy Free) and her family. Kim cooked a delicious meal for us, and for dessert, she made a dairy-free chocolate fondue, using the Sweetened MimicCreme. Pure heaven!
So last weekend, while shopping at my local Co-Op (La Montanita on Rio Grande Blvd. for my fellow Albuquerqueans), I saw that they now carry the MimicCreme Sweetened and Unsweetened varieties. So, I bought several of each and that brings me to this pudding recipe!
This post is linked to Slightly Indulgent Tuesdays, over at Simply Sugar & Gluten-Free.
I found a recipe online by Chef Joe Toma for MimicCreme Vanilla Pudding and he offers a variation for Chocolate Pudding. I am going to list his recipe here just so I can tack on my changes/notes.
MimicCreme Vanilla Pudding by Chef Joe Toma
2 cups Unsweetened MimicCreme
¼ cup Sugar (I did use granulated sugar this first time around, plus a bit of Agave Nectar at the end, because I used a 100% Cacao Unsweetened Baking Bar by Ghirardelli for the chocolate. The end result was too bitter for our taste preference, so I will use something different next time; such as Sunspire’s Tropical Source GF/DF Chocolate Chips or Enjoy Life’s chocolate chips).
2 Egg Yolks
1 Whole Egg
2 tbs. + 1 tsp. Cornstarch (I am going to try this next time with Arrowroot, for those with corn allergies)
¼ cup Sugar
1/8 cup Butter (I used Dairy-Free Earth Balance)
1 tbs. Vanilla
- In saucepan dissolve the sugar in Unsweetened MimicCreme and bring to a boil and remove from heat.
- In a separate bowl, whisk egg yolk and whole egg then add cornstarch and sugar. Mix until smooth.
- Slowly add the hot MimicCreme mixture to the egg mixture while mixing. It is important to add the hot MimicCreme mixture slowly so as not to “cook” the egg mixture while you are mixing.
- Return the combined mixture to the heat and bring to a boil, stirring constantly.
- When the mixture comes to a boil and thickens, remove from heat.
- Stir in butter and vanilla (and melted chocolate, see variation below). Mix until butter is melted and pudding is smooth.
- Pour into individual serving dishes.
Chocolate Pudding – 1 oz. melted chocolate may be added into hot mixture during Step 6. (I used 2-ounces of Ghirardelli’s 100% Cacao Unsweetened Baking Bar, see note above).
I plan on making the boy’s pudding cups for their lunchbox this year since we are trying to avoid the all chemicals, added dyes, sugars, sodium, etc., that are in most processed foods and Glad now has containers that are BPA-free!
Okay, now for a quick dairy-free Chocolate Pudding option. The Jello Brand Chocolate Cook and Serve Pudding will setup with So Delicious Original Coconut Milk (this is the only dairy-free milk substitute I have tried). For your reference, here is Kraft’s gluten free labeling policy. While I personally prefer not to use this version due to the high amount of sugar in the mix, this is the only version of Jello brand pudding (that I have found anyway) which does not contain any synthetic food dyes, so there’s a plus!
A 1/2 cup serving of the Jello Chocolate flavored Cook and Serve Pudding has 15 grams of sugar, way too much in my book, but like I said, it does firm up with So Delicious Original Coconut Milk:
I will be sharing a gluten-free, dairy-free, soy-free and egg-free recipe next!
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