Dairy Free Chocolate Pudding

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.

dark chocolate.JPG



  1. Heat the coconut milk in a sauce pan until it begins to simmer (not boil!)
  2. Once simmering, break the chocolate into small pieces and toss into the coconut milk while whisking constantly
  3. Once chocolate is melted and incorporated, remove the saucepan from the heat
  4. While continually whisking, add in the gelatin packet very slowly to avoid clumps
  5. Once the gelatin is incorporated, whisk in the maple syrup
  6. Dish out the liquid into six ramekin dishes and refrigerate for at least two hours