Chocolate Covered Cherry Pudding
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!
Keep Your Health on Track
Whether you’re starting the autoimmune protocol, a new medication, an exercise routine or trying to get to the bottom of your headaches or indigestion, cataloging your activities and symptoms is a great way to gauge your progress. The Ultimate Health Journal can help you stay on track with diet, fitness, and other lifestyle changes you have begun or been prescribed, notice patterns in your health and lifestyle so you can enact positive changes, and provide a valuable tool for you, your family, and your healthcare team. I would never have noticed that cinnamon makes me sneeze or dairy gives me hiccups without keeping a written record during my elimination diet, which helped me see the patterns that solved my problems! The ebook is available as a digital download with printable template for $9.99.
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!
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.