Chocolate Covered Cherry Pudding
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These adorable Chocolate Covered Cherry Pudding cups use carob instead of cocoa for a delicious treat that’s autoimmune protocol, Paleo, dairy free, tree-nut free, and gluten free! If you have food allergies, you’re probably as excited for this dish as I was. If you don’t have food allergies, first of all what’s your secret, and second of all don’t let all those “healthy labels” put you off. This one is a crowd pleaser, assuming everyone likes cherries, anyway! Frozen cherries work if fresh ones can’t be had where you live. It can also be made with cocoa instead of carob for those of you that don’t have an issue with chocolate. Enjoy!
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Chocolate Covered Cherry Pudding
Equipment
Ingredients
Chocolate Layer
- 1/2 cup coconut milk
- 1/2 ounce gelatin
- 2 cups water chilled
- 1/2 cup carob powder
- 1/3 cup honey
- 6 cherries pitted and sliced
Instructions
Cherry Layer
- In a medium bowl, mix the boiling water and gelatin until the gelatin has dissolved.
- Stir in the cold juice and allow the mixture to come to room temperature.
- Divide the mixture evenly between 6 12-ounce serving glasses, then drop in the fresh cherries and transfer to the fridge and allow at least 2 hours to set.
Chocolate Layer
- In a medium saucepan, add the coconut milk and sprinkle the gelatin on top. Let sit for two minutes to allow the gelatin to bloom.
- Stir in the cold water until the gelatin is well mixed, then mix in the carob and honey until smooth.
- Cook over medium heat, stirring constantly, until it starts to simmer, then remove from heat and allow to cool to room temperature.
- Once the chocolate mixture has cooled and the cherry mixture in the glasses is firm, divide the chocolate mixture evenly between the glasses and return to the fridge until set, at least another hour.
- Garnish with cherry slices to serve.