Paleo ROCKY ROAD PUDDING – all the creamy without the dairy or eggs! Technically this one is also Vegan or if you have an egg allergy, this ones for you!
After coming up with a PISTACHIO PUDDING tart last month, it seemed like a logical choice to also make a chocolate pudding. Then it also seemed a very spectacular idea to make a paleo ROCKY ROAD PUDDING! Because let’s be honest, pudding needs some kind of texture with it right?
Since we have a soft spot for SWEET APRICITY MARSHMALLOWS (see what I did there) – it was very easy to make this happen. You can add the kind of nuts you prefer. I believe traditionally, toasted almonds are the original choice, but it’s since evolved and we love pecans so we chose those! You be you!
A little history on where the name “rocky road” came from, at least according to Wikipedia!
According to one source, the flavor was created in March 1929 by William Dreyer in Oakland, California when he cut up walnuts and marshmallows with his wife’s sewing scissors and added them to his chocolate ice cream in a manner that reflected how his partner Joseph Edy‘s chocolate candy creation incorporated walnuts and marshmallow pieces.Later, the walnuts would be replaced by pieces of toasted almond. After the Wall Street Crash of 1929, Dreyer and Edy gave the flavor its current name “to give folks something to smile about in the midst of the Great Depression.
Making this a parfait does a couple fun things. It’s visually so appealing in layers and it also lends some amazing textures. Since we eat with our eyes first, making things pretty can be so fun. Adding the whipped cream is optional, but does create more of a “milk chocolate” pudding. If you choose not to use it, you’ll have a darker chocolate pudding. Win, win regardless and scrumptious either way!
Don’t want to make parfaits? No problem! Enjoy as a stand alone pudding without any of the textures and your taste buds will still be so happy. Rich, creamy and oh so chocolatey! You would never guess this pudding is made dairy and egg free. Truly so good!
Paleo rocky road puddingCourse: DessertCuisine: AmericanDifficulty: Easy
2 cups almond milk (or milk of choice)
2 tbsp cocoa powder
2-3 tbsp maple syrup (preference)
2 tbsp cassava flour
½ tsp vanilla
¼ tsp fine sea salt
1 cup dairy free whipped cream topping of choice, divided (opt)
10 Sweet Apricity Vanilla marshmallows (cut into 4ths)
⅓ cup pecans, roughly chopped (or nut of choice)
½ cup chocolate chips, roughly chopped
10-12 Siete Foods Mexican wedding cookies, broken into pieces (opt)
- Place almond milk, cocoa powder, maple syrup, cassava flour, vanilla and salt in a high powered blender and blend until all ingredients are fully combined. Stopping the blender and cleaning the sides as needed.
- Pour mixture into a heavy bottomed 3 qt saucepan and heat over medium heat, stirring/whisking constantly, until mixture thickens and has a few fat bubbles coming to the surface.
- Pour hot mixture into a heat resistant bowl and let it set for 15 minutes. Place plastic wrap directly on top of mixture and place in the refrigerator until cooled completely. Once completely cooled, If using whipped cream, add ¾ cup to pudding and whisk to fully combine.
- Add marshmallows, pecans and chocolate pieces and stir to fully combine. To assemble, place a layer of cookies (about 2 cookies worth) on the bottom of the serving jar/bowl, then spoon pudding on top of cookies. Finish with an additional dollop of whipped cream (if using) and serve.
- Store in the refrigerator for up to 4 days. Alternately, serve in one large container, simply place all the broken cookies on the bottom of your serving dish and spoon pudding on top and garnish with whipped cream if using.