Rich Chocolate Raspberry Pudding Recipe- Paleo Friendly and Dairy Free

Rich Chocolate Raspberry Pudding Recipe- Paleo Friendly and Dairy Free

There’s no pudding this baby in the corner (see what I did there….). Today’s dessert recipe is a showstopper. Not only are these dreamy Rich Chocolate Raspberry Pudding treats made with only 4 ingredients. But, they also fit into my Paleo diet! (Insert happy dance!!). This also means they are gluten, dairy, and soy free too.  

Who knew pudding was SOO easy to make. When I realized I had to get through the Easter holiday on this diet I started looking up friendly dessert options to substitute for all the candy I would be missing out on. There was no way I was going to make it through the family gathering without some kind of sweet end to my meal. I stumbled across a simple pudding recipe that consisted solely of chocolate and milk and decided to play around the recipe to swap out the second ingredient for some coconut milk. For a pop of fruity flavor I added some fresh raspberries. The end result was a decadent dessert that I will be eating long after this whole paleo challenge ends. 

It has such a rich chocolate flavor and it’s light, airy consistency almost makes it resemble a mousse.  It only takes about 10 minutes to make the pudding. After that it requires about 3 hours hours of setting time in the fridge. Serve these up at your next dinner gathering OR store them away in your fridge to indulge throughout the week.

I took the selfish route and kept them all to myself 😉


…all for the love of the dish


Rich Chocolate Raspberry Pudding Recipe- Paleo Friendly and Dairy Free

Cook Time: 10 minutes

Total Time: 3 hours, 10 minutes

Yield: 4 servings


  • 4.5 ounces chocolate chips (about ½ cup)- Use Enjoy Life Brand if you want to stay Paleo
  • 1 cup regular coconut milk (use the full fat kind)
  • ½ cup raspberries
  • 2 tbsp unsweetened shredded coconut


  1. Using a blender or food processor, mix the raspberries into the coconut milk. Blend until smooth. If you don’t want bits of raspberry seeds in your pudding (I opted not to), pour the coconut milk mixture through a very fine strainer.
  2. Once strained, put the milk in a small pot on the stove-top. Add the chocolate and allow it to melt into the milk over medium heat. Continually stir until the chocolate fully melts and then turn up the heat for about 1 minute. Remove the pot from heat. Whisk the mixture with a hand whisk until very smooth. Pour into small ramekins or individual bowls. Refrigerate for 3 or more hours before serving.
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