Protein Mint Chocolate Pudding

Serves 4

Paleo - Grain Free - Refined Sugar Free - Gluten Free - Auto Immune Friendly


  • 4 Cups Unsweetened Almond Milk (use coconut for richer pudding)
  • 1 Tbl Grass Fed Gelatin 
  • 1/4 Cup Raw Cacao Powder
  • 1 Tbl Yacon Syrup, Maple Syrup, Lacuma or sweetener of choice
  • 1 tsp Pure Peppermint Oil
  • 1 tsp Pure Vanilla Extract or Powder
  • Pinch of Sea Salt


  1. In a small bowl measure out 1/2 cup of the almond milk add the gelatin and whisk to combine.
  2. Set aside.
  3. In a medium size sauce pan heat the remaining 3 cups of almond milk over medium high heat.
  4. Whisk in the stevia, cacao powder and salt into the almond milk.
  5. When the almond milk has just come to a simmer add the gelatin mixture scraping the bowl making sure to get all of it out of the bowl.
  6. Whisk throughly and heat for an additional 30 seconds to melt the gelatin.
  7. Remove the pan from the heat and stir in the peppermint and vanilla extract.
  8. Pour the pudding into a glass container and place in the fridge to set up for 3 hours.
  9. The pudding is ready to eat when it jiggles and holds together when scooped.

Optional toppings

  1. Cacao nibs
  2. Vegan Coconut Cream (recipe here)
  3. Goji Berries
  4. Coconut Flakes