Chocolate Covered Cherry Pudding

Chocolate-Covered Cherry Pudding recipe from acleanplate.com #paleo #aip #glutenfree

This post contains affiliate links. For more information, read my privacy policy.

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!

buy now
Chocolate-Covered Cherry Pudding recipe from acleanplate.com #paleo #aip #glutenfree

Chocolate Covered Cherry Pudding

These cute Chocolate-Covered Cherry Pudding cups use carob as a cocoa substitute for a delicious, allergen-free treat that's AIP, Paleo, dairy free, and gluten free as well!
Prep Time3 hours 10 minutes
Cook Time10 minutes
Total Time3 hours 20 minutes
Servings6 servings

Ingredients

Cherry Layer
  • 3 ounces gelatin
  • 1 cup water boiling
  • 2 cups cherry juice
  • 20 cherries pitted and chopped
Chocolate Layer

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.