Semi-Sweet Chocolate Pudding

Semi-Sweet Chocolate Pudding

Ingredients:

• 2 Tbsp organic Creamed Coconut (see below)
• 2 Tbsp Coconut Palm Sugar or brown sugar
• 2 Tbsp unsweetened organic cocoa powder or Raw Chocolate Powder
• 1 Tbsp Arrowroot Starch or cornstarch
• Pinch fine sea salt
• 2 Tbsp semi-sweet or dark chocolate chips, preferably organic/vegan

Directions:

At home –

Add everything but the chocolate chips to a snack bag, mark bag “Add 1 cup water”. Stash chips in a snack bag.

In Camp –

Add dry ingredients to a small pot, whisk in the 1 cup water till smooth. Place on stove, over a low to medium flame. Whisk constantly until bubbling and thick, take off heat.

Serve warm, or chill by placing pot in a snow bank or cold stream.

Serve with chocolate sprinkled across top.

Serves 1 to 2.

Notes:

While I have a GSI Mini Whisk, you can find similar whisks at dollar stores, often labeled for use in bars. Look for something like this: Mini Whisk Set of 2. But be wary if you have a delicate non-stick pan (which is one reason I prefer Hard Anodized Aluminium pots….), then you may want to use a silicone spoon or whisk (they do exist, Cost Plus World Market carries them).

If you don’t care about going vegan/plant-based, you can sub in 2 Tbsp whole fat dry milk (think NIDO) or coconut cream powder or even standard non-fat dry milk.

All the ingredients in the recipe can be sourced at natural food stores or online.

Using creamed coconut – it comes in bars, that look a lot like soap. Working in a cool room (below 70° works best), finely grate the bar on a cheese grater. Store in an airtight container. If your house is warm consider storing it in the refrigerator. We like it cold here (64°). Creamed coconut will melt to a point at higher temperatures (not quite like coconut oil, but it isn’t great for say the dog days of summer).