No one in our house is lactose intolerant. Nobody needs to eat dairy-free. We love our cheeses, whipped cream, and butter! Nevertheless, after making this Dairy-Free Chocolate Pudding, I am avowed to never make it any other way!
This Dairy-Free Chocolate Pudding is so silky smooth, creamy, and velvety, the flavor so phenomenal, I’m afraid it would actually be ruined if I topped it whipped cream!
The silky, melt-in-your-mouth texture comes from a can of full-fat coconut milk that’s set with gelatin. The crazy thing is, I don’t even like the flavor or the smell of canned coconut milk!
You could omit the instant coffee or espresso powder in this recipe if you like, but I highly recommend you don’t! It adds such a rich depth to the chocolate without making the pudding too coffee-ish.
For fiber, I like to serve this dairy-free chocolate pudding with fresh berries. Strawberries or raspberries are particularly delicious with chocolate, and are low-carb enough to work with an S dessert.
You would never know this Dairy-free Chocolate Pudding is missing...dairy! (No tricky vegetable insertions here either)! The smooth, creamy texture comes from a combination of canned coconut milk and gelatin. A delicious dessert or snack that keeps well for several days in the fridge. THM S, GF, DF, and Keto.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
1 378ml can full-fat coconut milk
3 tbsp cocoa powder
3 tbsp xylitol (OR use Gentle Sweet in half the amount)
1 tsp instant espresso powder, or 2 tsp instant coffee (optional, but recommended!)
1/2 tsp vanilla extract
pinch of mineral salt
1 packet or 1 tbsp of unflavored gelatin
3 tbsp water
Whisk coconut milk, sweetener, cocoa powder, instant coffee, vanilla extract, and mineral salt together over medium heat in a small saucepan, until frothy.
In a separate bowl, sprinkle gelatin over water and allow to sit for 1 minute to soften. Add softened gelatin to the chocolate mixture and whisk over heat until completely dissolved.
Pour mixture into 4 small bowls and refrigerate for 1 hour before serving.
Optional: serve with fresh raspberries or strawberries!
Gelatin is such a wonderful and interesting ingredient. In addition to being a relatively tasteless, dairy-free source of protein, gelatin has the ability to set liquids into delicious desserts and treats that are firm enough to slice.
Gelatin is actually a cooked form of collagen; cooking collagen-rich foods (like the bones, skin and scales of animals) extracts the gelatin from them. This is why you end up with a thick gelatinous glob on top of your pot of chicken soup after its been refrigerated! That is good stuff!
Trim Healthy Mama Just Gelatin
Trim Healthy Mama Collagen
Both gelatin and collagen provide you with protein and the same over-all health benefits, but since their chemical properties are different and gelatin needs hot water to dissolve, they serve different purposes in culinary creations. Unlike gelatin, collagen does not have the ability to gel liquids. This is why you often see collagen used in drinks and gelatin used in desserts.
You can replace collagen with gelatin (as long as your recipe stays hot), but you cannot substitute collagen for gelatin. If gelatin is called for in a recipe, it is most often because of structure it gives the dish after its been cooled.
Great Lakes Gelatin
Trim Healthy Mama Just Gelatin
Knox Unflavored Gelatin
My favorite brands of gelatin are Great Lakes and Trim Healthy Mama. Both of these companies use grass-fed beef to make their product, so you can be sure you’re getting a very pure form of protein. You can also use Knox unflavored in any Trim Healthy Mama-friendly recipe that calls for gelatin. It is a pork-based product and a less pure, but frugal and effective form of dairy-free protein. As a rule of thumb, you need approximately 2 1/2 teaspoons – 1 tablespoon of Great Lakes or Trim Healthy Mama Just Gelatin to replace 1 packet of Knox unflavored gelatin.
I think I may have mentioned before that I have weakness for anything coffee or mocha-flavored. As you can imagine, this no-bake cappuccino cheesecake was pretty hard to stay away from! Thankfully, I can enjoy it without spiking my blood sugar; it’s a low-carb, sugar-free, gluten-free, keto, and Trim Healthy Mama-friendly S dessert made without any special ingredients. You will want to make this dessert the day before you need it, since it takes 8 hours to set in the fridge.
The simple crust is made from melted butter, sweetener (I used xylitol, but you can use Gentle Sweet in half the amount), and almond flour. I use this crust in a lot of my dessert recipes because it’s so quick, easy, and delicious. If you prefer a lighter crust, feel free to use another on-plan favorite (there are several options in the Trim Healthy Mama Cookbook!).
9″ Springform Pan
I love to use springform pans for cheesecakes and other desserts that are set with gelatin because it makes for a lovely presentation; however, this recipe will work just as well in an other 9″ baking dish.
The no-bake filling is made by beating cream cheese and sour cream together with sweetener, followed by unflavored gelatin (I recommend Just Gelatin or Great Lakes, but Knox will work, too) that has been dissolved in strong coffee. Fold in a little whipped cream, refrigerate, dust with cocoa powder, and you’re done…
…unless you’re like me, and need to add a little more garnish. In this case, I piped on a few dollops of whipped cream and inserted a piece of chocolate in between each of them.
Lily’s stevia-sweetened Dark Chocolate Bar
85% Lindt chocolate works well with the cappuccino flavored filling, or, if you prefer something sweeter, a square of stevia-sweetened chocolate like Lily’s works, too. Originally, I had made this cake with truffles on top, but it was too labor-intensive and who needs that?!
Fine Sieves for Cocoa Powder dusting!
The trick to getting your cake nicely dusted with cocoa powder (as opposed to clumpy!), is to pour a little cocoa powder into a fine sieve and tap it gently over top of your cheesecake. If you really want to make an impression, you can cut a design out of paper, place it gently on your cake, tap the cocoa powder over top, and then carefully remove it to see the inverse picture! A tree for Christmas, a heart for Valentine’s Day…you get the idea!
Yield: 16 servings
This low-carb, no-bake cappuccino cheesecake is the perfect ending to your meal. Not too sweet and made without any special ingredients, it's a Satisfying Trim Healthy Mama-friendly dessert!
Prep Time20 minutes
Cook Time10 minutes
Additional Time11 hours30 minutes
Total Time12 hours
1/4 cup butter
1 Tbsp xylitol (OR 1/2 Tbsp Gentle Sweet)
1 1/4 cups almond flour
4 tsp unflavored gelatin
2/3 cup strong coffee, cooled
2 8oz. pgks cream cheese softened
1/2 cup sour cream
2/3 cup xylitol (OR 1/3 cup Gentle Sweet)
1 cup whipping cream
cocoa powder for dusting
1/2 cup whipping cream
1 Tbsp xylitol ( OR 1/2 Tbsp Gentle Sweet)
16 pieces of an on-plan chocolate bar (85% Lindt or Lily's)
To make the crust, melt butter and xylitol together. Stir in almond flour. Press into a 9" springform pan and bake at 350 for 10-15 minutes, or until golden brown. Cool completely.
To make the cappuccino cheesecake layer, sprinkle gelatin over coffee in a small saucepan and let stand for 1 minute. Heat and stir on low until gelatin is completely dissolved. Cool slightly.
Beat cream cheese, sour cream, and xylitol together in a large bowl until smooth. Add gelatin mixture and beat again. In a separate bowl, beat whipping cream until stiff peaks form. Fold into cream cheese mixture. Spread over cake layer. Cover and chill in the fridge for 8 hours or overnight. Remove sides of the springform.
For the garnish, dust cake with cocoa powder by sprinkling on through a fine sieve. Beat whipping cream and sweetener together. Pipe 16 rosettes (1 per slice) onto the cheesecake. Insert a piece of chocolate between each one. Slice and serve!
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