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Dark Choco Bliss

 made it  |  0 reviews   |   photos
Genna Suchomel

"Allergy-friendly chocolate tapioca pudding. This is dairy-free, gluten-free, and refined sugar-free and vegan. Serve warm or chilled."
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1 h 20 m servings 347 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

  • Ready In

  1. Combine tapioca and chia seeds in a pot and cover with water; let soak until thickened and gelatinous, at least 1 hour.
  2. Mix coconut milk, palm sugar, cocoa powder, arrowroot powder, and salt into tapioca mixture; cook and stir over medium heat until desired thickness is reached, 10 to 15 minutes. Remove saucepan from heat and stir vanilla into the pudding.


  • Cook's Notes:
  • Any type of sugar can be used in place of the palm sugar.
  • I used 1 can of full fat coconut milk, then add enough water to make 4 cups.

Nutrition Facts

Per Serving: 347 calories; 25.4 g fat; 32.9 g carbohydrates; 3.7 g protein; 0 mg cholesterol; 168 mg sodium. Full nutrition

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