Low Carb Chocolate Coconut Milk Pudding

• Canned Goods

  • 1 can Coconut milk

• Condiments

  • 10 drops Chocolate stevia drops
  • 1/4 tsp Vanilla bean paste

• Baking & Spices

  • 1/8 tsp Cinnamon
  • 1 tbsp Hershey's cocoa powder, dark
  • 1/3 cup Swerve sweetener

• Desserts

  • 1/2 tbsp Knox gelatin

• Other

  • 1 block Hershey's unsweetened baking bar

Found on dropthesugar.com

Description

Ingredients

• 1 can coconut milk
• ¼ tsp vanilla bean paste
• 1 block Hersheys unsweetened baking bar
• ⅓ cup Swerve sweetener
• 1 tbsp Hersheys Dark cocoa powder
• 10 drops chocolate stevia drops
• ½ tbsp Knox gelatin
• ⅛ tsp cinnamon

Directions

• Using a small sauce pan, preheat on medium-low.
• Toss in the coconut milk, vanilla bean paste, 1 block Hersheys unsweetened baking bar, sweetener, Hersheys Dark cocoa, stevia drops and cinnamon.
• Whisk for 5-10 minutes ensuring it doesnt get too hot and bubble.
• When the chocolate is fully melted, turn the stove on low.
• Slowly whisk in the gelatin so that there are no clumps.
• After 5 minutes, remove the sauce pan and let sit for 10-15 minutes to thicken.
• Separate the pudding in two ramekins to cool in the fridge.
• Leave in the fridge for up to three hours before serving.