This paleo chocolate pudding is an easy homemade dessert recipe to make when you are craving something delicious. This healthy version of chocolate pudding is easy to make from scratch. This recipe is made without cornstarch, gluten or dairy.

Some days just call for paleo chocolate pudding! This dark, creamy recipe is perfect for those days. It stores well for a couple of days in the fridge and works really well for homemade pudding cups.

I don't mind eating this chocolate pudding right out of the blender, but it's even better when it's chilled. It's easy to make ahead for a perfect dessert.

If you are looking for more healthy pudding recipes try my Gluten Free Chia Pudding Breakfast Parfait.

My favorite cocoa powder is from Thrive Market. Thrive Market has been a life saver when it comes to finding gluten free, dairy free and paleo options!

Is chocolate pudding dairy free?

Not all pudding is dairy free. If you are eating paleo or a dairy free diet you need to be careful of box mixes. Make sure you are reading the ingredient list and checking the label to see if there is a cross contamination in processing the mix.

Honestly, it's just as quick to put together this pudding recipe as it is to buy a box mix. If you put the pudding together from a recipe yourself you can be sure it is dairy free.

Can chocolate pudding be made with almond milk?

Yes! This recipe is made with almond milk. You could also use coconut milk if you don't want to use a nut milk. I replace dairy milk with almond milk in recipes and have not had a problem with how the recipes turn out.

How do I make chocolate pudding pie?

This recipe for paleo chocolate pudding can be poured into a prepared pie crust to make a very easy chocolate pudding pie. You can top the pie with coconut milk whipped cream and have a quick dessert ready in no time!

Paleo Chocolate Pudding (GF, DF)

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• Author: Elaine VanVleck
• Total Time: 10 minutes
• Yield: 4 servings 1x

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Description

This recipe is fast and easy to make for a quick dessert.

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Ingredients

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1 Avocado, very ripe
1 large Banana, very ripe
½ cup Cocoa Powder
6 Tbsp. Honey
½ tsp. Vanilla Extract
¼ tsp. Sea Salt
2 Tbsp. Coconut Oil, melted
2 Tbsp. Almond Milk

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Instructions

Peel and take the seed out of the avocado and banana. Place all ingredients into a blender and blend until a creamy pudding texture is achieved. 

Pour into a bowl or individual dishes. Refrigerate until you are ready to serve. This pudding will last in the fridge a couple of days.

• Prep Time: 10 minutes
• Category: Dessert
• Method: Blender
• Cuisine: Gluten Free

These gluten free Chocolate Chip Oatmeal Bars are really easy to put together and work great to pack for lunch. They come together in one mixer bowl with little mess and clean up.

My favorite way to eat them is warm with a little coarse sea salt on top. They are rich and delicious! I used almond butter for this batch, but peanut butter or another nut or seed butter would work great.

GF Chocolate Chip Oatmeal Bars are great on the go when you need a snack. After they cool I put them in sandwich bags to have on hand to pack in lunches or to grab on the go.

Gluten Free Chocolate Chip Oatmeal Bars

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• Author: Elaine VanVleck
• Total Time: 41 minutes
• Yield: 15 bars 1x
• Diet: Gluten Free

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These chocolate chip oatmeal bars mix together quickly and are a delicious treat!

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Ingredients

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2 large Eggs
⅓ cup Granulated Sugar
1 cup Brown Sugar
¼ cup Almond Butter (or your nut butter of choice)
½ cup Unsalted Butter, softened
1 tsp. Vanilla Extract
1 ½ cups Gluten Free Flour
1 ½ cups Rolled Oats
1 tsp. Baking Powder
½ tsp. Sea Salt
1 ½ cups Semi-Sweet Chocolate Chips

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Instructions

Preheat oven to 350 degrees.

Mix eggs, sugars, almond butter, butter and vanilla together in a mixing bowl until well combined into a creamy mixture. Add the flour, oats, baking powder and salt. Mix until just starting to combine. Add the chocolate chips and mix all ingredients together.

Grease a 9x13 inch pan with coconut oil or butter. Spread bar mixture into the pan evenly.

Bake at 350 degrees for 25-30 minutes or until the edges of the bars are browned.

Notes

Almond butter can be replaced with peanut butter or whatever nut or seed butter you prefer.

After the bars have cooled a little I like to sprinkle coarse sea salt over them.

• Prep Time: 15
• Cook Time: 26
• Category: Desserts
• Method: Baking
• Cuisine: Gluten Free

It's starting to warm up in the PNW and that means I start craving lighter foods. We've been replacing soups with salads and heavy brownies with these delicious gluten free Lemon Bars.

These gluten free Lemon Bars are easy to put together quickly and can be stored covered in the refrigerator for a couple of days. This makes them an easy dessert to make ahead and have ready to go.

We also have an abundance of eggs right now, so any recipe that uses more than two eggs is on heavy rotation here. I made these gluten free Lemon Bars with goose eggs, so they may be darker than yours if you are using chicken eggs or store bought eggs. I love the dark yellow color goose and duck eggs produce!

Gluten Free Lemon Bars

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• Author: Elaine VanVleck
• Total Time: 47 minutes
• Yield: 9 servings
• Diet: Gluten Free

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Gluten free Lemon Bars are delicious right out of the fridge for a quick dessert. You can make these a couple of days in advance and store them covered in the fridge.

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Ingredients

Crust:
2 cups Almond Flour
¼ cup Coconut Flour
5 Tbsp. Granulated Sugar
3 Tbsp. Tapioca Flour
½ tsp. Sea Salt
½ cup Unsalted Butter, cold & diced

Filling:
4 large Eggs
½ cup Granulated Sugar
⅓ cup Lemon Juice
2 Tbsp. Tapioca Flour
⅛ tsp. Sea Salt
1 tsp. Beef Gelatin Powder

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Instructions

Make the crust first. Grease an 8 x 8 pan with coconut oil. Place almond flour, coconut flour, sugar, tapioca flour and sea salt in a mixer bowl. Dice the cold butter into the bowl in little slivers. Beat ingredients together until crumbly. Press crumbly mixture into the greased 8x8 pan. Bake 10-12 minutes or until lightly golden.

While the crust is baking, mix together the filling.

Put eggs, sugar, lemon juice, lemon essential oil, tapioca flour, sea salt and gelatin into a mixing bowl. Beat at medium high until all ingredients are combined together. Leave in mixing bowl until ready to pour into crust. Prior to pouring into crust mix one more time to combine ingredients that may have settled.

Pour filling into baked crust and return to oven for 18-20 minutes or until firm in the center. Cool completely before sprinkling with powdered sugar and cutting. Refrigerate until you are ready to serve. 

Notes

I used lemon juice from a bottle. I didn't have lemons and living rural I can't always get good lemons locally.

• Prep Time: 15
• Cook Time: 32
• Category: Dessert
• Method: Baking
• Cuisine: Gluten Free

These are the pancakes I have had on rotation lately for breakfast. They are easy to mix together and will last a few days in the fridge. I like to make a double batch to have a quick breakfast for a few days in a row.

Gluten-Free Cinnamon Roll Pancakes

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• Author: Elaine VanVleck
• Total Time: 30 minutes
• Yield: 7 1x

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These pancakes are easy to make and a delicious morning start.

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Ingredients

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3 eggs, large
⅓ cup almond milk
1 tablespoon apple cider vinegar
3 tablespoon maple syrup
1 teaspoon vanilla extract
3 tablespoon coconut oil, melted
¼ cup coconut sugar
1 ½ cups almond flour
⅓ cup tapioca flour
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon sea salt
1 ½ teaspoon cinnamon, ground

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Instructions

Combine eggs, almond milk, ACV, maple syrup, vanilla together using a mixer. I like to make mine with my hand mixer in my batter bowl. Add dry ingredients with melted coconut oil on top. Doing the steps in this order will help the coconut oil to mix into the cold, wet ingredients without clumping.

Cook pancakes on medium heat until beginning to bubble and flip. This should produce golden pancakes with a touch of crispiness at the edges.

I highly suggest eating warm with syrup or sunbutter, but they can be stored in a sealed container in the fridge for up to five days.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: Gluten Free