Chocolate Covered Cherry Pudding is a delightful, allergen-friendly dessert perfect for anyone craving a sweet treat without the worry. Using carob instead of cocoa, this recipe is not only rich and creamy but also gluten-free, dairy-free, and AIP-friendly. Whether you’re on a special diet or just looking to impress guests, these cute pudding cups will surely steal the show!
Budget Information
The total cost for this scrumptious Chocolate Covered Cherry Pudding recipe is approximately $15.00, which breaks down to about $2.50 per serving. Here’s the cost breakdown:
– Gelatin (3 ounces): $2.00
– Water (boiling): negligible
– Cherry juice (2 cups): $4.00
– Cherries (20 pitted and chopped): $4.00
– Coconut milk (1 cup): $1.50
– Carob powder (1/4 cup): $2.00
– Honey (1/4 cup): $1.50
Why This Recipe Works
This Chocolate Covered Cherry Pudding captures the essence of a classic dessert while catering to those with dietary restrictions. The carob brings a unique sweetness and depth, reminiscent of chocolate, without the allergens. Plus, the layers of cherry and chocolate create a beautiful presentation that makes each cup feel like a special indulgence. These pudding cups are versatile enough for a quick weeknight treat or a fancy dinner party, ensuring there’s something delicious for everyone.
Ingredients + Optional Substitutions
Here’s what you’ll need to whip up this delightful dessert:
– 3 ounces gelatin ($2.00)
– 1 cup boiling water (negligible)
– 2 cups cherry juice ($4.00) – if you can’t find cherry juice, you can substitute with fresh squeezed juice from cherries.
– 20 cherries, pitted and chopped ($4.00) – frozen cherries work just as well if fresh isn’t available.
– 1 cup coconut milk ($1.50) – substitute with almond milk for a nut-friendly option.
– 1/4 cup carob powder ($2.00) – or you can use cocoa powder if you don’t need a chocolate substitute.
– 1/4 cup honey ($1.50) – maple syrup can replace honey for a vegan option.
Step-by-Step Recipe Instructions
Step 1: Start by preparing the cherry layer. In a medium bowl, take 1 cup of boiling water and mix it with 3 ounces of gelatin. Stir briskly until the gelatin has fully dissolved into the water. It’s like making a magic potion—watch it transform into a smooth liquid!
Step 2: Next, with the gelatin mixture still warm, stir in your 2 cups of cherry juice. This gives your pudding a vibrant flavor and a beautiful reddish hue. Then, allow this mixture to come to room temperature—it just needs a little time to chill out before you move on!
Step 3: Once cooled, divide this cherry mixture evenly into 6 12-ounce serving glasses. Don’t forget to let those 20 chopped cherries tumble into each glass for a fruity surprise! Now, transfer them to the refrigerator and let the magic happen for at least 2 hours to set properly.
Step 4: While the cherry layer is chilling, let’s whip up the chocolate layer. In a medium saucepan, add 1 cup of coconut milk and sprinkle the gelatin over the top. Let it sit for about two minutes—this is called blooming and helps the gelatin to activate, making your pudding nice and silky.
Step 5: After blooming, stir in the remaining 1 cup of cold water until the gelatin is well mixed. Then, add your 1/4 cup of carob powder and 1/4 cup of honey. Mix everything until smooth and creamy, like a dreamy chocolate hug for your taste buds!
Step 6: Now, heat this mixture over medium heat, stirring constantly until it just starts to simmer—don’t let it boil, you want to maintain that lovely texture! Once it simmers, remove it from the heat and let it cool to room temperature—it’s all about letting it come together.
Step 7: When the chocolate mixture has cooled and your cherry mixture is set, it’s time to layer! Carefully divide the chocolate mixture evenly on top of the now-firm cherry layer in each glass. Place them back in the fridge to set for at least another hour—patience is a virtue, after all!
Step 8: Finally, it’s showtime! Garnish each pudding cup with slices of fresh cherries on top before serving. You can even get fancy with a sprig of mint if you’re feeling adventurous!
Nutritional Facts
Each serving of this Chocolate Covered Cherry Pudding contains approximately:
– Calories: 245
– Protein: 3g
– Carbohydrates: 38g
– Total Fat: 7g
– Saturated Fat: 5g
– Fiber: 2g
– Sugar: 24g
– Sodium: 15mg
Storage and Reheating Tips
These pudding cups can be made ahead of time and stored in the refrigerator for up to 3 days. Just make sure to cover them with plastic wrap to keep them fresh and avoid any fridge smells invading your dessert! Reheating isn’t necessary, as they are best enjoyed chilled, but if you prefer it warm, you can slightly warm the chocolate layer before serving, just make sure it doesn’t separate.
Serving Suggestions
These adorable pudding cups are perfect as a light dessert after dinner or as a mid-afternoon snack when you need a little pick-me-up. Pair them with a cup of herbal tea or coffee for a delightful experience. They also make an impressive addition to any gathering—serve them at parties, potlucks, or holiday dinners for that wow factor everyone will rave about!
Reader Tips or Helpful Notes
Feeling creative? You can easily mix and match the layers! Try adding some mashed banana or pureed berries to the cherry layer for a twist of flavor. If you’d like to lighten things up, you can cut back on the sweetener—these layers are naturally sweetened and can still shine through with less honey or maple syrup. And remember, let your pudding set long enough! If it feels too soft, just allow some extra time in the fridge. Enjoy experimenting!
Recipe FAQs
Q: Can I use other fruits instead of cherries?
A: Absolutely! Try strawberries, raspberries, or even peaches for a different fruity flair.
Q: How can I make this recipe vegan?
A: Just replace the honey with maple syrup and use a vegan gelatin alternative.
Q: Is carob a necessary ingredient?
A: If you don’t have dietary restrictions, cocoa powder can substitute for carob without any issue.
Q: Can this recipe be doubled?
A: Yes! Just make sure to adjust the size of your serving glasses accordingly.
Q: How long do these keep in the fridge?
A: They can be stored for up to 3 days, but trust us, they won’t last long!
