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.
If you have any questions or just want to say hi, don’t be afraid to leave a comment. I’ll be more than happy to answer all of your questions. And if you try this recipe, let me know what you think. If you want to stay updated follow me on Instagram or Pinterest.