Sugar Free Low Calorie Mint Chocolate Pudding

Do you know this scenario? 

You ate super healthy all day, had a great workout, ate a nourishing dinner but then out of the blue the sugar cravings start…

Must eat sugar…. 

Stop right there!!!!

No need to ruin a whole day of healthy eating by slamming a carton of ice cream or a sleeve of cookies. You are better than that ;)

Whats the solution? My low-calorie, sugar-free Mint Chocolate Pudding silly!

mint choc words

This 5 ingredient wonder can be made in large amounts so you will be prepared the next time you have a late night craving.

Heres the line up: 

Unsweetened Almond Milk- 40 Calories and zero sugars for 1 cup

Grass Fed Gelatin – 25 calories for 1 Tbl and a great source of collagen for healthy skin, bones, and nails. I really love Grass Lakes Gelatin because it is sourced from grass-fed beef cows and is Kosher.  

Raw Cacao – Low Calorie high fiber superfood packed with antioxidants and deep chocolate flavor. 

Stevia – Low calorie sugar-free sweetener 

Pure Peppermint Extract – No calories and huge punch of minty flavor which also aids in digestion

Mint Chocolate Pudding

Serves 4

Paleo - Grain Free - Sugar Free - Gluten Free 

Ingredients

1. 4 Cups Unsweetened Almond Milk (or non dairy milk of choice)
2. 1 Tbl Grass Fed Gelatin (or regular gelatin is fine)
3. 1/4 Cup Raw Cacao Powder
4. 3 Stevia Packets (Suggested Brand Sweet Leaf)
5. 1 tsp Pure Peppermint Oil
6. 1 tsp Pure Vanilla Extract (optional)
7. Pinch of Sea Salt

Instructions

1. In a small bowl measure out 1/2 cup of the almond milk add the gelatin and whisk to combine.
2. Set aside.
3. In a medium size sauce pan heat the remaining 3 cups of almond milk over medium high heat.
4. Whisk in the stevia, cacao powder and salt into the almond milk.
5. When the almond milk has just come to a simmer add the gelatin mixture scraping the bowl making sure to get all of it out of the bowl.
6. Whisk throughly and heat for an additional 30 seconds to melt the gelatin.
7. Remove the pan from the heat and stir in the peppermint and vanilla extract.
8. Pour the pudding into a glass container and place in the fridge to set up for 3 hours.
9. The pudding is ready to eat when it jiggles and holds together when scooped.

Notes

1. Feel free to use coconut milk for a richer pudding.

Optional toppings

1. Cacao nibs
2. Coconut Cream
3. Goji Berries
4. Coconut Flakes