Guiltless Double Chocolate Vegan Pudding by Tracy Knight


  • 1/4 cup unsweetened cocoa
  • 3 tbsp stevia
  • ¼ cup No gmo cornstarch
  • 1/8 tsp sea salt
  • 1 cup almond milk unsweetened
  • 1 cup coconut milk unsweetened
  • 1 tsp vanilla extract or 1 vanilla bean
  • ¼ cup honey (Local)
  • ½ cup chocolate chip (Enjoy Life chunks)


  1. In a medium bowl sift togther stevia, cocoa, cornstartch, and salt
  2. Add to a medium saucepan
  3. Add Almond Milk and Coconut Milk over medium heat stir constantly – no lumps fork works just as well as a whisk
  4. Use a spatula to remove from sides from here on out use the spatula it will help keep it from sticking to the bottom and sides
  5. 2 minutes allow for it to come to a boil stirring constantly until thickens
  6. Add honey and vanilla
  7. Remove from heat and stir dark cocoa chunks
  8. pour into bowls and chill in refrigerator for at least 2 hours
  9. Top with coconut whipped cream

Coconut whipped cream by Angela Liddon

yields 1 cup

prep 10 min


1 can full fat coconut milk chill for 24 hours

2 tables of honey

½ tsp vanilla extract (opt)


  1. one hour before put mixing bowl in refrigerator
  2. after chilling can of coconut milk, open the can and scoop the solid white coocnut cream into the bowl. Discard the coconut water or save to make coconut water ice cubes
  3. Whisk (electric) beat the cream until fluffy and smooth. Add in sweetner to taste and vanilla
  4. Return whipped cream to refrigerator until use (up to 1 week)

    Purchase one of these fine protein chocolate pieces at www.skinnysouth.com/shop


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guiltless-double-chocolate-vegan-pudding-nutrition-labelNutrition Services call 305-985-2140 mention Fairchild Garden for discounted price