Unbelievably Delicious Chocolate Pudding from Dried Survival Food

Survival food is sustenance and can be delicious, and made easily during a survival or emergency situation. Use mainly simple, long-term storage food items, cooked outdoors, using off-the-grid methods.

by Karla Moore

This week’s survival recipe is definitely comfort food, and it certainly could provide a much-needed morale boost under survival circumstances!

Our family is transitioning to organic foods for both daily meals and survival storage as we run out and can afford it. Without the pesticides, it’s bound to be healthier and keep us alive longer to enjoy our family and our hobbies! We realize the feature photo on the story shows eggs and butter, but that’s a luxury. The recipe below has a link to powdered eggs and you can substitute butter with olive oil.

Stick to Yer Ribs Chocolate Pudding

INGREDIENTS:
1/3 c cocoa powder (for baking, not hot chocolate mix) or try fair trade organic cocoa powder in bulk.
Dash of sea salt (Real Salt is my favorite U.S. brand with terrific story of extracting mineral-rich salts from Utah)
1-1/3 c dried powdered milk (choosing organic from a U.S. dairy will ensure no antibiotics or hormones are included for your little ones)
3- 3/4 c water
2/3 c evaporated maple sugar (treat yourself, support U.S. farmers, and stop the imports from China!) or go with cane sugar
1/3 c cornstarch
1 large Fresh Egg OR 2 TBSP. Powdered Whole Egg + 3 TBSP. Water (Lately, we’re shopping around for locally pastured eggs, or at least organic from this region)
2 tsp. Vanilla (you can’t go wrong with Frontier Coop brand. How did we get along with the grocery story imitation vanilla extra crap for so long?)
2 TBSP. Butter (this is great when you have the option, and it makes it sooo much richer – and try to find organic butter, or at the least non-hormone and non-antibiotic). You may substitute the butter with a little bit of olive or avocado oil.

DIRECTIONS:
In a medium saucepan (I use a double-boiler) whisk together everything EXCEPT the Butter & Vanilla.
Over Medium heat, whisking constantly, bring pudding to a boil. Boil for 1 full minute.  Remove from heat.  Quickly stir in the Butter and Vanilla. Pour into individual serving dishes. If you don’t want a skin to form on top of pudding, cover with plastic wrap touching the surface.

Refrigerate until cool if you can.

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