Mint chocolate pudding for all the mint lovers.
And if you like dark chocolate, I think this recipe is perfect for you. Mint chocolate is the perfect combo of flavors.
This recipe is quick and easy to prepare, calls for just a few ingredients and is satisfying without being too sweet.
You maybe have noticed that I’m not using so much sugar in my recipes. I don’t like too sweet sweets if that makes sense. Feel free to taste and add more to your taste.
I most often use sweeteners like coconut sugar, agave syrup for a bit “healthier” recipes, but often it can be substituted with regular white sugar. If a recipe calls for a coconut sugar I don’t recommend using white sugar, because coconut sugar has a slight caramel taste that gives the recipe caramel flavor.
In this recipe, I believe it will work just fine with white sugar if you don’t have any agave syrup.
- 2 cans, (one can is 13,5 oz (4 dl) ) coconut milk
- 6 tbsp agave syrup
- ½ cup (1,2 dl) fresh mint, packed
- 4 tbsp arrowroot
- 3 tbsp cacao
- In a high-speed blender add coconut milk from one can, 3 tablespoons agave syrup, ½ cup fresh mint, and 2 tablespoons arrowroot powder.
- Blend until combined.
- Pour your mixture in a medium saucepan.
- In another medium saucepan add one can coconut milk, 3 tablespoons agave syrup, 3 tablespoons cacao, and 2 tablespoons arrowroot powder.
- Whisk until combined, and no lumps remain.
- Bring both mixtures to boil over medium heat, whisking constantly, until barely starts to bubble. The mixtures will slowly thicken.
- Remove from the heat.
- Add the mint pudding into a bottom of four glasses. Add a layer of chocolate pudding.
- Refrigerate until completely chilled.
- Garnish with some fresh mint and serve.