If you read my last post, I introduced you to The Wahl’s Protocol which is a version of an autoimmune protocol. I am not going to lie - this diet is tough - doable, but tough.
If you know anything about me, you know that I love sweets. Like, give me all the chocolate. I decided that if I was going to follow this protocol and cut out dairy, gluten, and pretty much all grains, I wasn’t going to be able to cut out chocolate. So, it’s a good thing that this protocol allows dark chocolate.
For this diet, the darker the chocolate the better. I picked up Alter Eco Dark Blackout Chocolate chocolate to use in this recipe. This chocolate is ah-maz-ing because it has ZERO fillers and emulsifiers. The only ingredients in this chocolate are: cacao beans, cocoa butter, raw cane sugar, and vanilla beans; all A-Okay on this diet. And what's even better is that the only other three ingredients in this recipe are a packet of gelatin, a hint of pure maple syrup, and a can of full-fat coconut milk.
This is my go to sweet treat in the evening. I usually throw some blueberries and raspberries on the top of the pudding and I am one happy camper.
- 1 can full fat coconut milk
- 1 bar Alter Eco Dark Blackout Chocolate
- 1 packet Knox Gelatine
- 1 Tbsp. pure maple syrup
- Heat the coconut milk in a sauce pan until it begins to simmer (not boil!)
- Once simmering, break the chocolate into small pieces and toss into the coconut milk while whisking constantly
- Once chocolate is melted and incorporated, remove the saucepan from the heat
- While continually whisking, add in the gelatin packet very slowly to avoid clumps
- Once the gelatin is incorporated, whisk in the maple syrup
- Dish out the liquid into six ramekin dishes and refrigerate for at least two hours