Vegan Keto Chocolate Pudding



  1. In a sauce pan mix together monk fruit, corn starch and salt.
  2. Place over medium heat and whisk in the coconut milk trying to remove clumps as you whisk.
  3. Add Cocoa Powder and mix well.
  4. Stir almost constantly until the mixture comes to a boil.
  5. Turn off heat and add Pascha Chocolate Bar/Chips, vegan butter and vanilla. Mix Well.
  6. Remove from heat and place into a bowl or individual serving dishes (we used small mason jars).
  7. The pudding can be served at room temperature or cold. Either let it sit on the counter for about 30 minutes or place in the refrigerator for 1 hour+.
  8. If desired, top with whip cream and sprinkle with Pascha Chocolate Chips. Enjoy!

Music Credit - Breeze by MBB

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