You won’t miss the dairy or highly refined sweeteners in this rich and creamy this Orange Chocolate Pudding. It’s made with your choice of dairy-free milk (full-fat coconut milk makes it the creamiest!), raw cacao powder, and fresh orange zest to give it a bright pop of flavor. Divide into 2 dishes (or 4 for smaller portions) and let our Collagen Proteins gelatin go to work in gelling it up.
Orange Chocolate Pudding
Yields: 2 servings
14 oz. full-fat coconut milk (can sub almond milk or other milk of choice)
1 small orange, juice and zest
4 Tbsp. raw cacao powder
2 Tbsp. maple syrup or honey
2 tsp. vanilla extract
¼ tsp. sea salt
Optional for garnish: whipped coconut cream, orange wedges, cacao nibs or cacao powder
Pour the coconut milk into a medium saucepan. Zest the orange into the coconut milk and set the orange aside for juicing later. Bring the coconut milk to a simmer, cover with a lid, and remove from the heat. Let the zest steep in the milk for 5-10 minutes.
Juice the entire orange into a large bowl. Sprinkle the Collagen Proteins over top of the juice and let it bloom for 3-5 minutes. Then pour the steeped coconut milk through a strainer (to catch the orange zest) and into the bowl of bloomed gelatin. Add the cacao powder, maple syrup, vanilla, and sea salt into the bowl. Whisk well until the gelatin is dissolved and the mix is a dark chocolate color.
Portion the mix between two bowls (or 4 for smaller servings) set inside a tray or cookie sheet. Move the tray to the refrigerator and chill for 1 hour, or until the pudding is set up. Top with whipped coconut cream, orange wedges, cacao nibs or powder, as desired. Keep chilled until serving.