Paleo Chocolate Mint Pudding

Paleo Chocolate Mint Pudding

A rich creamy chocolate pudding with mint accents.

  Paleo Chocolate Mint Pudding is a grain free, starch free, creamy, chocolate mint pudding with the flavor of “Junior Mints”.  This recipe includes a low carb version, depending on sweetener of choice that is used.

There is also a dairy free option.  I used gelatin and egg yolk as the thickener in this pudding. But no need to worry, as the pudding is cooked on the stove top before refrigeration, so the yolk will be cooked into the pudding.

I love to use gelatin in recipes, because gelatin contains collagen which promotes weight loss, healthy joints & bones, healthy skin, hair and nails. So this pudding is like an edible beauty treatment,  and a healthy way to satisfy your chocolate mint candy cravings.

This rich and creamy pudding is fairly easy to make and would be fantastic in a parfait using whipped cream or coconut cream and chocolate chips.  I use grass fed gelatin (where to buy it) in many of my recipes,  because of these amazing health benefits:

• Promotes weight loss
• Promotes healthy joints and bones
• Promotes healthy  skin
• Can improve the quality of  hair and nails
• Assists with exercise recovery

(information source)

*Scroll to the bottom of post for recipe, instructions and printable recipe card*

Paleo Chocolate Mint Pudding. Grain free, low carb with dairy free option. beautyandthefoodie.com

Paleo Chocolate Mint Pudding, Or Low Carb Chocolate Mint Pudding:

Ingredients

• 1 ½ cups canned full fat coconut milk or heavy cream
• 1 egg yolk beaten
• 3 ½ tbsp cocoa powder
• 1/2 cup Sweetener of choice: 1/2 coconut sugar or for low carb use 1/2 cup erythritol or other low carb sweetener equivalent
• 2 tbsp coconut oil
• ¼ tsp GF vanilla extract
• ¼ tsp GF mint extract
• 1 tbsp unflavored unsweetened gelatin where to buy it, 1 envelope
• 3 tbsp cold water
• Optional Toppings:
• 2 tbsp homemade whipped heavy cream or coconut cream (freeze coconut milk can for 25 minutes to solidify then open can and remove the solid cream) sweeten to taste with honey for paleo or for low carb use liquid stevia and whip together
• 1 1/2 tbsp Chocolate chips of choice: Enjoy Life chips for paleo or Lilly’s stevia sweetened chips for low carb

Instructions

1. Place 3 tbsp cold water in a small bowl and sprinkle 1 tbsp unflavored gelatin over the water and whisk thoroughly with a small whisk or fork until all gelatin is dissolved and lump free. Set aside.
2. In a medium saucepan over medium heat combine: 1 ½ cup coconut milk or heavy cream, 1 beaten egg yolk, 3 ½ tbsp cocoa powder, 1/2 cup sweetener of choice, 2 tbsp coconut oil, ¼ tsp vanilla extract, ¼ tsp mint extract. Use a whisk to vigorously whisk all ingredients together while heating. Continuously whisk until very smooth and lump free.
3. Turn heat down to simmer and spoon in all the gelatin water mixture. Whisk the gelatin in while simmering. Whisk thoroughly to make sure all gelatin in mixed in and lump free.
4. Once completely smooth and combined, remove from heat and cool.
5. Once cooled, pour into four small containers, cover and refrigerate for 4 hours or until pudding is set.
6. Garnish with optional whipped topping of choice, and sprinkle with optional paleo or low carb chocolate chips.

Nutritional Data for Low Carb Version using swerve sweetener: Servings: 1 (3.4 ounce) portion out of 4 servings , Cal: 248, Carbs: 6 g / Net Carbs: 4.2 g, Fiber: 1.8 g, Fat: 25 g, Protein: 5 g, Sugar: 1 g

Nutritional Data for Paleo Version using coconut sugar: Servings: 1 (3.4 ounce) serving out of 4, Cal: 268, Carbs: 13 g / Net carbs: 11.2 g, Fiber: 1.8 g, Fat: 25 g, Protein: 5 g, Sugar: 8 g

(optional toppings not included in data)

*all nutritional data are estimates based on the products I used*

PRINTABLE RECIPE AND DIRECTIONS BELOW:

Print

Paleo Chocolate Mint Pudding

Prep Time

3 mins

Cook Time

4 mins

Total Time

7 mins

 

Course: dairy free, gluten free, low carb, paleo, starch free

Cuisine: desserts

Servings: 4

Author: Stacey

Ingredients

• 1 ½ cups canned full fat coconut milk or heavy cream
• 1 egg yolk beaten
• 3 ½ tbsp cocoa powder
• cup Sweetener of choice: 1/2 coconut sugar or for low carb use 1/2 cup erythritol or other low carb sweetener equivalent
• 2 tbsp coconut oil
• ¼ tsp GF vanilla extract
• ¼ tsp GF mint extract
• 1 tbsp unflavored unsweetened gelatin, or 1 envelope
• 3 tbsp cold water
• Optional Toppings:
• 2 tbsp homemade whipped heavy cream or coconut cream (freeze coconut milk can for 25 minutes to solidify then open can and remove the solid cream) sweeten to taste with honey for paleo or for low carb use liquid stevia and whip together
• 1 1/2 tbsp Chocolate chips of choice: Enjoy Life chips for paleo or Lilly’s stevia sweetened chips for low carb

Instructions

1. Place 3 tbsp cold water in a small bowl and sprinkle 1 tbsp unflavored gelatin over the water and whisk thoroughly with a small whisk or fork until all gelatin is dissolved and lump free. Set aside.
2. In a medium sauce pan over medium heat combine: 1 ½ cup coconut milk or heavy cream, 1 beaten egg yolk, 3 ½ tbsp cocoa powder, 1/3 cup sweetener of choice, 2 tbsp coconut oil, ¼ tsp vanilla extract, ¼ tsp mint extract. Use a whisk to vigorously whisk all ingredients together while heating. Continuously whisk until very smooth and lump free.
3. Turn heat down to simmer and spoon in all the gelatin water mixture. Whisk the gelatin in while simmering. Whisk thoroughly to make sure all gelatin in mixed in and lump free.
4. Once completely smooth and combined, remove from heat and cool.
5. Once cooled, pour into four small containers, cover and refrigerate for 4 hours or until pudding is set.
6. Garnish with optional whipped topping of choice, and sprinkle with optional paleo or low carb chocolate chips.

Recipe Notes

Nutritional Data for Low Carb Version using swerve sweetener: Servings: 1 (3.4 ounce) portion out of 4 servings , Cal: 248, Carbs: 6 g / Net Carbs: 4.2 g, Fiber: 1.8 g, Fat: 25 g, Protein: 5 g, Sugar: 1 g

Nutritional Data for Paleo Version using coconut sugar: Servings: 1 (3.4 ounce) serving out of 4, Cal: 268, Carbs: 13 g / Net carbs: 11.2 g, Fiber: 1.8 g, Fat: 25 g, Protein: 5 g, Sugar: 8 g

(optional toppings not included in data)

*all nutritional data are estimates based on the products I used*

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