Are you drooling yet? 🙂 Two of my favorite things: Pie & Chocolate Pudding! But this not just any chocolate pudding, it is light and airy, a perfect chocolate mousse!
Having the right ingredients on hand in my pantry has been key to my success over the past (almost) 3 years. If I want some pancakes, I use my stash of almond and coconut flour and I go to town making my own grain-free pancakes! If I want chocolate pudding (which I LOVE), I go get out my Great Lakes Gelatin and make my own! I use the red can to create delicious puddings, gelatins and custards, and I use the green can in my smoothies for great collagen and amino acids. If you don’t know what I am talking about, please check out this blog post to read about this awesome superfood!
Buyer Beware of Fake Food
I have been working on this recipe for a while. It comes from my love of all things chocolate, especially pudding! Yes, if I didn’t have self control (and if I was ignorant to the ingredients), I would eat canned pudding (like the stuff I used to get on the pizza buffet) or by the little containers of pudding at the store. Like I said, knowing what I know, I can’t put that stuff 10 feet from my mouth!
Check out the ingredients in JELL-O Sugar Free Chocolate Indulgence Mousse Temptations:
Water, Xylitol, Cream, Cocoa (Processed With Alkali), Modified Cornstarch, Contains Less Than 2% of Gelatin, Milk Protein Concentrate, Salt, Sodium Stearoyl Lactylate (For Smooth Texture), Sucralose, Acesulfame Potassium. Contains: Milk.
No thank you Mr. Jello Temptations… this is not a temptation for me!
If you are in the mood for some really tasty chocolate pudding or mousse, follow this simple recipe… you don’t have to even make the pie crust (even though you totally should try it)!
The Recipe & Modifications
This recipe is delicious as listed but can be modified to fit your specific dietary needs and goals. Here are a few modifications that I KNOW will work. If you modify it in any other way, please let me know in the comments below.
- Sweetener: Use any sweetener you choose. Be sure to check out THIS post about why I use stevia and VERY small amounts of either raw honey or organic coconut sugar in recipes. If using a granular sweetener, you may want to add it as the milk is heating up to make sure it dissolves.
- Milk: This recipe actually works great with any milk such as cow’s milk, coconut milk or almond milk. If using homemade coconut milk, use it cup for cup in the recipe. However, if using canned coconut milk, use 1/2 cup water and only 1/2 cup canned coconut milk.
- Heavy whipping cream: I have not tried replacing all the heavy whipping cream with coconut cream (the stuff on the top of the cans). I would think that if you do this, you will need to add additional gelatin. Again, if you make this modification, please let me know.
- Chocolate: I used part unsweetened chocolate and part 70% cacao chocolate chips. You can also use your favorite dark chocolate candy bar, cut up (this 86% cacao bar is mine). I do this so that the chocolate is not bitter. If you really like dark chocolate, you can use 3 oz. of unsweetened chocolate and omit the 70% all together. Again, use whatever chocolate you have on hand. I use the combination of unsweetened and 70% to keep the carbs down. I also used Raw Cacao powder instead of unsweetened cocoa powder but you can use either.
- Gelatin: I used Great Lakes Gelatin (the red can), as I do in all of my recipes. It’s a great quality and a great price (really, it’s like .30 cents per tbsp.). I am sure you can use Knox brand but really, consider trying Great Lake brand. (Check out THIS blog post for reasons you should incorporate gelatin into your diet).
- Fruit: You can omit the fruit all together or top this pie with your favorite seasonal fruit and berries such as blueberries, raspberries or even cherries!
- Nut-Free: For nut-free, substitute ground raw pumpkin seeds in the place of the almond flour in the pie crust.
The Perfect Grain-Free Pie Crust
Just in case you have missed it, here is my Easy and Delicious Grain-Free Pie Crust Video! You can’t get any easier than this recipe! Make it up to 2 days in advance and just cover it with foil or plastic wrap and store in the fridge until ready to use.
Here is the link to the crust recipe on my blog.
So there, you have all of my tricks. I hope you enjoy this Heavenly Recipe!
To print, highlight recipe and then right-click and select Print.
- Prepared Grain-Free Pie Crust (cooked & cooled)
- 1 cup milk (cow's, coconut or unsweetened almond)*
- 1 tbsp. gelatin
- 2 tbsp. raw cacao powder or unsweetened cocoa powder
- 2 tbsp. unsweetened chocolate, finely chopped
- 1 oz. bittersweet chocolate chips (70% cacao)
- 1 cup heavy whipping cream
- 2 tsp. pure vanilla extract (or homemade)
- 1/2 tsp. Stevia Select Stevia or sweetener of choice, to taste
- 1 cup heavy whipping cream
- Extra sweetener, optional
- .5 oz. bittersweet chocolate
- 1 tbsp. unsalted butter (or coconut oil)
- Strawberries, halved
- Sweetener to taste
*See notes above if using canned coconut milk.
In a double boiler, add milk. Sprinkle the gelatin over the top of the milk. Let the gelatin sit for 90 seconds before whisking it into the milk. Turn the heat under the double boiler to medium-low and wait for your milk to to get hot. Once milk is very warm (not bubbling), whisk in the cacao powder and then add the chocolate pieces. Stir until chocolate has completely melted. Turn off the heat and remove the bowl of the double boiler to your counter top. Add 1 cup of heavy whipping cream, vanilla and sweetener to the chocolate pudding mixture. Taste for sweetness and adjust if needed. Cover the top of the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
When ready to assemble, remove plastic wrap from pudding and beat the pudding with a an electric mixer until smooth. Add heavy whipping cream and beat until mixture is stiff. Taste for sweetness and adjust if needed.
Pour chocolate filing into cooled Grain-Free Pie Crust and spread out evenly.
For the topping, melt chocolate and butter. Taste for sweetness and adjust if needed. Arrange strawberries or fruit on pie and then drizzle with chocolate/butter sauce. Serve immediately or refrigerate for one hour or overnight. Should keep refrigerated for 3-4 days.
Nutrition Per Serving: 285 Calories, 25.5 grams Fat, 10 Net Carbs, 3 grams Fiber, 7 Net Carbs, 5 grams Protein (Including coconut milk and a small amount of coconut sugar in the pie crust.)