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Paleo Spicy Mexican Chocolate Pudding

Paleo Spicy Mexican Chocolate Pudding

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!

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Paleo Spicy Mexican Chocolate Pudding

  • Author: Tina Turbin


I love to do a little indulging after I have worked my body and I deserve a treat to celebrate my years of Mom-hood.This is just such a tasty dessert. I can only handle so much chocolate and then it keeps me up all night. I am such a lightweight. You should see me when I drink even a small glass of wine. I’ve always been that way.


  • 1 cup coconut milk (not light)
  • 2 teaspoons ground cinnamon
  • 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


  1. Combine coconut milk and cinnamon in a small saucepan over high heat.
  2. Bring to a boil.
  3. Reduce heat to medium-high and boil for 7 minutes, whisking often.
  4. Mixture will reduce to about ⅓ cup. Remove from heat and strain through a fine-mesh sieve into a small bowl.
  5. 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.
  6. Bring to a boil, then reduce heat to low and simmer for 1 minute, whisking constantly.
  7. Remove from heat.
  8. Pour mixture into blender.
  9. Add tofu and blend until smooth, and then transfer to a medium bowl.
  10. Cover and refrigerate until set, at least 2 hours before serving.
  11. Use cacao nibs for garnish.
  12. Serve chilled.
  13. Enjoy!

From my kitchen to yours,

Tina Turbin

If you have any questions or suggestions just email me at Tina (at)

About Tina Turbin

I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.