I love to pair this dairy-free paleo spicy mexican chocolate pudding with an herbal mint tea. Being that I am a mint addict, somehow the mint and this chocolate pudding just sit in my mouth and scream out to me. Of course, my friends and family love to enjoy this with a Bulletproof coffee or a perfect home made cappuccino. If you care to learn how to make a Paleo friendly one, they are all over the internet. I encourage you to try it with coconut milk. My favorite. I add the chilled coconut milk to my Whipped Cream Maker.Yum!
I do think this dessert goes perfect with any meal, but my flank steak with chimichurri sauce is a killer to make, eat and share with anyone. The leftovers are to die for in sandwiches with any one of my paleo breads, or even sitting silently on a plate with my Paleo kale chips. OK, now I am officially hungry! Who knew that clean eating could be so healthy and so fun?!
Enjoy and as always, contact me at anytime. I love your questions, ideas and feedback. Happy Mother’s Day!
Paleo Spicy Mexican Chocolate Pudding
- 1 cup coconut milk (not light)
- 2 teaspoons ground cinnamon
- ⅓ to ¼ cup honey of your choice (taste will vary depending on what type of honey you choose)
- 1 teaspoon orange zest
- ¼ cup unsweetened cocoa powder
- ⅛ teaspoon fine sea salt
- Pinch of cayenne
- 12.3 ounce box of silken, firm tofu, drained
- Raw cacao nibs, for garnish or even a truffipop or truffibite if you really want to have some fun
- Combine coconut milk and cinnamon in a small saucepan over high heat.
- Bring to a boil.
- Reduce heat to medium-high and boil for 7 minutes, whisking often.
- Mixture will reduce to about ⅓ cup. Remove from heat and strain through a fine-mesh sieve into a small bowl.
- In a medium saucepan, combine 3 tablespoons of the cinnamon-coconut milk (you can save the rest for another use—it’s great in smoothies!) honey, orange zest, cocoa powder, salt, and cayenne. Whisk together.
- Bring to a boil, then reduce heat to low and simmer for 1 minute, whisking constantly.
- Remove from heat.
- Pour mixture into blender.
- Add tofu and blend until smooth, and then transfer to a medium bowl.
- Cover and refrigerate until set, at least 2 hours before serving.
- Use cacao nibs for garnish.
- Serve chilled.