Cocoa pots de creme…aka a fancy name for chocolate pudding, is one of those recipes that takes me back to my childhood. While I didn’t exactly grow up on sugary chocolate pudding, there’s just something about chocolate pudding that draws me in. Overall, making pudding or pots de creme truly is very simple. That being said, most of the recipes online call for baking chocolate or chocolate chips. While using the latter does, undoubtedly yield a very creamy, rich dessert, I chose to forfeit the use of chocolate not only to make the process of making this recipe easier, but also to avoid ingredients that are not friendly to the Paleo Autoimmune Protocol. In order to make this recipe both Keto and AIP friendly, I chose cocoa as the star ingredient as it is easily interchangeable and readily found in many people’s kitchens. For those on the AIP, simply omit the sweetener and use carob (carob is typically sweet enough on its own, but you decide). Overall, this recipe is not only simple but very tasty and desired by all ages. Want to impress your kids with fancy homemade chocolate pudding? This is your recipe!
Cocoa Pots de Creme
- 4 cups coconut cream (or) heavy cream
- 1 tbsp gelatin
- 1/3 cup maple sugar (or) monk fruit
- 1/3 cup cocoa powder (or) carob *omit sweetener if using carob
- Pinch of sea salt
- 1 tsp vanilla extract
- 1/4 cup warm water
- Whisk together gelatin and warm water in a small bowl and allow to sit until set.
- In a sauce pot, whisk together cream, sweetener, cocoa or carob, vanilla, and a pinch of sea salt, heating until just simmering.
- Reduce the heat and whisk in the gelatin, mixing until smooth, then pour the cream into 4-6 ramekins.
- Place the ramekins in the fridge and allow them to set 4-6 hours (or) preferably over night.
- Once the pots de creme has set, remove from the fridge and serve with fresh raspberries.
Psalm 86:5 “You, Lord, are forgiving and good, abounding in love to all who call to you.”