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Photo by Lisa Chiarini

Photo by Lisa Chiarini
 Chocolate Pudding

Who said Vegan desserts aren’t yummy?
This easy recipe will surprise even the most skeptical.
It takes longer to buy the ingredients than to prepare the dish!

2 cups coconut/almond milk
3 tablespoon cocoa
1 teaspoon agar agar
1 teaspoon organic vanilla
3 tablespoon organic maple syrup

Place all the ingredients in a saucepan and bring the mix to boil, constantly stirring.
Pour the content into ramekins and let it cool at room temperature for roughly 20 min.
Then gently place them in the fridge for 3 hours.

Super easy, super quick..super yummy!



Antiageing notes:


Coconut milk contains medium-chain fatty acids which are great for brain health (having trouble with your memory?), aid weight loss, improve immune function, reduce heart disease risk and improve skin and hair health.


Raw cacao contains theobromine, a mild, non-addictive stimulant that helps with depression. It may cause the brain to produce more of a neurotransmitter called anandamide which would account for the euphoric sensation some feel when indulging in chocolate. It is also very high in antioxidant flavanoids, sulfur and magnesium.


Agar agar is a valuable source of protein for vegans, important for brain, bone and muscle building.


Vanilla apart from stimulating sexual desire, also helps to reduce anxiety.. The Memorial Sloan-Kettering Hospital in New York reported that some patients who suffer from claustrophobia were able to alleviate their symptoms when they were exposed to vanilla aromatherapy. Vanilla has been popular since the 17th-century when it became known in Europe for its sedation properties by acting upon the nervous system.

This fantastic recipe is brought to us by our Vegan guest blogger Lisa Chiarini, award winning Sydney Freelance Food Photographer of You will find more of Lisas work over at