Raw No-Bake Chocolate Pudding Cups

4.8 from 6 reviews



For the crust

For the pudding

  • 1 (14 ounce) can of coconut cream* (placed in a fridge overnight)
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup maple syrup (or other sweetener of choice)
  • 2 tablespoons almond butter (or other nut or seed butter)
  • pinch of cinnamon
  • 1 teaspoon vanilla extract
  • extra coconut cream, to garnish (optional)


  1. In a small bowl, place all crust ingredients into a bowl and mix together with hands or a spoon. Half the crust ingredients and place into two jars and press down. Place in refrigerator to settle.
  2. Place all pudding ingredients into a blender or food processor (I used my Blendtec twister jar) and puree until completely smooth.
  3. Once smooth, pour into jars with the crust and let refrigerate for up to an hour.
  4. Garnish with any extra coconut cream that remains in the can or from another can. Eat up!


*I found my canned coconut cream at Sprouts but you can also use full fat canned coconut milk, just make sure to leave it in the fridge overnight. Discard of the coconut water at the bottom of the can (use for shakes, etc.)

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