A chocolate version of the Vanilla Tapioca Pudding recipe! I made the Vanilla version 3 or 4 times and then had to try a chocolate one. I had never had a chocolate tapioca pudding before. The closest tasting pudding was chocolate chia seed puddings. I like serving both the vanilla and chocolate puddings with either (or all!) raw cacao nibs, chocolate buckwheat granola, slivered almonds, dab of peanut or almond butter (ahh so good!!) and some broken up biscuits. Eaten plain is still a very delicious and healthy dessert or snack, but it is easily dolled up into a decadent treat.
- 3 cups almond milk (I used 2 cups unsweetened vanilla almond milk and 1 cup regular unsweetened almond milk)
- 1/3 cup tapioca pearls, soaked 2 hours in 1 cup vanilla almond milk
- pinch of sea salt
- 1/4 cup honey (or you can use agave, maple syrup, yacon..)
- 1/4 tsp vanilla extract (you can use a bit more if you’re not using vanilla almond milk or omit completely if you are using vanilla almond milk)
- 1 tsp arrow root starch with 1 tbs water (you can use corn starch)
- 1 tbs flax meal with 2 tbs warm water (ground up flax seeds)
- Raw Cacao Powder + Carob Powder (To your preference – I used about 2 tbs of each the cacao and the carob)
To make it extra Dark Chocolately!: I added in a handful of vegan dark chocolate chips I had made out of cacao powder, carob powder, coconut oil and liquid sweetener and melted them in. You can also throw in store-bought vegan chocolate chips such as the ones by Enjoy Life.
To make your own, mix these together, roll out flat using a rolling pin and pop in the fridge or freezer until firm and then cut them into “chip” sizes:
- 2 tbs melted coconut oil
- 1/2 cup carob powder
- 1/2 cup cacao powder
- 4 tbs honey/maple syrup/agave
- 2 tsp pure vanilla extract
- Soak the tapioca pearls in 1 out of the 3 cups of milk in a saucepan for around 2-3 hours (or overnight – however, I only soaked mine for 2 hours and they worked fine). You can add the 1 tbs flax meal with the 2 tbs warm water to a small bowl, stir and set aside. and do the same for the arrow root starch and water.
- After the tapioca pearls have soaked in the 1 cup of milk, add in the other 2 cups of milk and heat saucepan and wait for it to start lightly boiling. You can add in the sea salt and vanilla extract and stir in while you are waiting.
- When the tapioca milk mixture starts to lightly boil, turn down heat so that it is only lightly bubbling. Set a timer for around 15-20 minutes. Add in your honey or other sweetener and stir regularly. After a few minutes, add in the arrow root starch, soaked flax meal and chocolate ingredients and stir well. Your tapioca pudding should slowly start to thicken.
- After 15-20 minutes, or once your mixture has significantly thickened, remove from heat and either leave in the pot or place in a heat-proof bowl for around an hour. It should thicken up further.
Serve up warm or cold. I sprinkled some raw cacao nibs, chocolate buckwheat granola and a few slivered almonds on top (and natural peanut butter if I get an extra treat)