Salted “Caramel” Chocolate Pudding

Who originally decided to combine salt, caramel, and chocolate? Surprisingly, the internet doesn’t have definitive information (at least that I could find)! Maybe one day I’ll meet a food historian who can tell me. For now, I’m satisfied to extend a gracious “thank you” to Pierre Hermé and Michael Recchiuti, since they seem closely tied to the origin of this delicious dance of decadence. You should thank them, too! Without their influence on the many sweets and treats and daring flavor combinations of today’s food, we might not have this exciting new recipe for you.

Our salted “caramel” chocolate pudding is simple to make and doesn’t actually include caramel. Plus, it’s grain-free, dairy-free, egg-free, and nut-free! In fact, it’s even vegan. So, whip it up, enjoy, and share with all of your friends. We know you’re going to love this dessert!

Ingredients
2 oz 99% cacao (or better) unsweetened chocolate
1/2 Tbsp coconut oil
1 C full-fat coconut milk
1 tsp pure vanilla extract
2 Tbsp pure maple syrup
1/4 tsp coarse sea salt, plus a smidgen for garnish

Method

Salted Caramel Chocolate Pudding (Paleo, Vegan, Nut-Free, Gluten-Free)

Finely chop the chocolate.

Salted Caramel Chocolate Pudding (Paleo, Vegan, Nut-Free, Gluten-Free)

Melt the coconut oil over low heat. Add the chocolate and stir continuously as it melts.

Salted Caramel Chocolate Pudding (Paleo, Vegan, Nut-Free, Gluten-Free)

Add coconut milk and vanilla, and continue to stir until everything is incorporated. Then turn off the heat.

Salted Caramel Chocolate Pudding (Paleo, Vegan, Nut-Free, Gluten-Free)

Add maple syrup and 1/4 tsp salt, and mix well.

Salted Caramel Chocolate Pudding (Paleo, Vegan, Nut-Free, Gluten-Free)

Pour into miniature ramekins or other small dish. Place in the refrigerator for at least two hours. Sprinkle with a little salt for garnish just before serving.

Salted Caramel Chocolate Pudding (Paleo, Vegan, Nut-Free, Gluten-Free)

Enjoy!

Salted 'Caramel' Chocolate Pudding

  • Servings: 2
  • Time: 5 minutes prep, 5 minutes cooking, 2 hours set
  • Difficulty: easy
  • Print
Ingredients
2 oz 99% cacao (or better) unsweetened chocolate
1/2 Tbsp coconut oil
1 C full-fat coconut milk
1 tsp pure vanilla extract
2 Tbsp pure maple syrup
1/4 tsp coarse sea salt, plus a smidgen for garnish

Method

1. Finely chop the chocolate.

2. Melt the coconut oil over low heat. Add the chocolate and stir continuously as it melts.

3. Add coconut milk and vanilla, and continue to stir until everything is incorporated. Then turn off the heat.

4. Add maple syrup and 1/4 tsp salt, and mix well.

5. Pour into miniature ramekins or other small dish. Place in the refrigerator for at least two hours. Sprinkle with a little salt for garnish just before serving.

6. Enjoy!

12 thoughts on “Salted “Caramel” Chocolate Pudding

    • Hi Debe, I think you certainly could freeze it (sealed tightly with minimal air in the container/bag) for a few months if necessary.

    • Hi Felecia, We get the Scharffen Berger Unsweetened Dark Chocolate Baking Bar (99% Cacao) from Wegmans or Yes! Organic Market. You can also find it online. Click here for a link to it on Amazon. I do not recommend cacao powder–it doesn’t blend completely with the other ingredients the way melted chocolate will.

    • I think carton coconut milk would be fine. I only suggest you be mindful of when picking out coconut milk is additives, whether it’s canned or not. Some brands contain only coconut and water, while others include preservatives, emulsifiers, or stabilizers. We like Native Forest because it’s BPA-Free; it does have guar gum as a stabilizer, and we realize that’s not ideal, but we have had the most success cooking with it than with other brands. Actually, one other thing: refrigerated coconut milk (whatever the container) is meant to be a beverage and is often watered down and filled with additives like carrageenan, guar gum, sweeteners. We do not recommend cooking with it.

  1. Oh dear, mine haven’t set (though they do taste great). 1 C coconut milk, the C relates to cup, right? Would you suggest mixing in more coconut oil to help them set? Thanks.

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