I do love to pair this dairy free dish with a mint herbal tea. Being that I am a mint addict, somehow the mint and this recipe just sit in my mouth and scream out to me. Of course, my friends and family love to enjoy this with a perfect home made cappuccino. If you care to learn how to make a Paleo friendly one, they are all over the internet. I encourage you to try it with coconut milk. My favorite. I add the chilled coconut milk it to my Whipped Cream Maker.Yum!
I do think this dessert goes perfect with any meal, but my flank steak with chimichurri sauce is a killer to make, eat and share with anyone. The leftovers are to die for in sandwiches with any one of my Paleo breads, or even sitting silently on a plate with my Paleo kale chips. OK, not I am officially hungry!
Enjoy and as always, contact me at anytime. I love your questions, ideas and feedback. Happy Mother’s Day!
Paleo Spicy Mexican Chocolate Pudding
- 1 c coconut milk (not light)
- 2 tsp ground cinnamon
- ⅓ to ¼ c agave nectar
- 1 tsp orange zest
- ¼ c unsweetened cocoa powder
- ⅛ tsp fine sea salt
- pinch of cayenne
- 1 12.3-oz. box of silken firm tofu, drained
- raw cacao nibs, for garnish or even a truffipop or truffibite if you really want to have some fun.
- In small saucepan over high heat, combine coconut milk and cinnamon. Bring to a boil. Reduce heat to medium-high and boil for 7 minutes, whisking often. Mixture will reduce to about ⅓ cup. Remove from heat and strain through a fine-mesh sieve into a small bowl.
- In a medium saucepan, place 3 tbsp of the cinnamon-coconut milk. (You can save the rest for another use—it’s great in smoothies!) Add agave, orange extract, cocoa powder, salt, and cayenne. Whisk together. Bring to a boil, then reduce heat to low and simmer for 1 minute, whisking constantly. Remove from heat.
- Pour mixture into blender. Add tofu and blend until smooth, transfer to a medium bowl. Cover and refrigerate until set, at least 2 hours before serving. Use cacao nibs for garnish. Serve chilled.
From my kitchen to yours,