Ingredients
Scale
Chocolate Crust
- 1 ½ cups gluten-free flour
- ½ teaspoon sea salt
- 3 Tablespoons cocoa powder
- 2 eggs
- 4 Tablespoons butter or dairy-free butter option (melted)
- 2 ½ Tablespoons maple syrup
Chocolate Pudding
- 7–8 Celestial Candy Cane Tea Bags
- 4 ½ cups almond milk
- 6 Tablespoons cornstarch
- 2 teaspoons cocoa powder
- 1 teaspoon vanilla extract
- 2 ½ cups chocolate chips
- ½ teaspoon sea salt
Whipped Cream
- 3 cups of fresh whipped cream (or coconut whip for dairy-free/vegan)
Instructions
- Preheat oven to 350 degrees F.
- In a medium mixing bowl combine, flour, salt, cocoa powder, eggs, butter, and maple syrup.
- Press into a greased 9×13 pan. Bake for 11-14 minutes.
- In a medium saucepan, add milk, candy cane tea bags. Set on low to medium heat.
- Stir every couple minutes. Continue to have on low heat for 10-15 minutes. Remove Candy Cane tea bags.
- In a small bowl whisk together cornstarch and 1/4 cup almond milk.
- Add the remaining 2 cups of milk to a small pot and cook over medium low heat.
- Whisk in cocoa powder, vanilla extract.
- Slowly whisk in small bowl of cornstarch slurry. DO NOT STOP WHISKING. If you pour too quickly or whisk too slowly there will be cornstarch chunks.
- Fold in chocolate chip and stir until melted. Let mixture cool 15-20 minutes.
- Build Layered Chocolate Pudding Dessert on chocolate crust. Layer of chocolate pudding, whipped cream, chocolate pudding, etc.
- Optional: Top with chocolate chips and chocolate drizzle
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert