Are you looking for a rich and indulgent dairy-free dessert? Look no further! This super thick and creamy Chocolate Coffee Pudding is made with just a few simple ingredients and comes together in a matter of minutes.
A closer look at what’s inside:
This recipe blends dairy-free milk with chocolate, coffee, and dates for a luscious pudding. Use your favorite milk — I used a homemade cashew milk that was lightly sweetened with maple syrup and vanilla extract. Feel free to sub in your favorite variety!
Dates help to thicken and sweeten this dessert. Dates are low-glycemic and quite nutritious. They are a good source of fiber, potassium, and magnesium. They are also high in antioxidants and thought to be beneficial for brain health.
Melt some unsweetened chocolate to include in this pudding. Chocolate has a handful of health benefits — like relieving stress, increasing antioxidants, improving heart health, boosting your mood, and more!
While I don’t drink much coffee, I love the flavor of the stuff, especially when paired with chocolate! You can use regular or decaf coffee in this pudding depending on if you want to lower overall caffeine in the recipe.
In need of more chocolate sweets? Try these Chocolate Tahini Cookies!
Chocolate Coffee Pudding
- 1 1/3 cups dairy-free milk
- 1 cup Medjool dates pitted
- 6 ounces unsweetened chocolate 100% cacao
- 1/3 cup coffee decaf if desired
- Blend together dairy-free milk, pitted dates, and coffee until smooth.
- Melt chocolate completely in the microwave or using a double boiler.
- Add melted chocolate to the blended mixture and blend for an additional 20–30 seconds.
- Pour the pudding into ramekins and refrigerate 3+ hours until firm. You can also enjoy straight out of the blender for a softer, more traditional pudding.
- Top pudding with fresh fruit, whipped cream, or eat on its own.