The case against dessert seems to have reached a closing point. The sugar that makes treats so sweet has been linked to weight gain and chronic diseases, ranging from Type 2 diabetes to cancer. Many desserts also have an abundance of saturated fats, which potentially harm the heart, and plenty of empty calories. But what if you could make a chocolate pudding that is sugar-free and doesn’t have a lot of empty calories, but is still so creamy and delicious that it’s almost unfair to all the other desserts? This homemade healthy chocolate pudding is super creamy and absolutely fantastic!
Feel free to test out different milks in this recipe to find your favorite taste and texture. If you use canned coconut milk, the result will be super thick and velvety, just like chocolate mousse. I also love making pudding with almond milk, or cashew milk. You can also change up the flavor, if you wish, by adding a few drops of pure peppermint extract, maple extract, or even coconut extract, along with the vanilla.
Ingredients:
- 2 cups of milk of choice, or canned coconut milk
- 1/8 teaspoons of salt
- 1/4 cup of cocoa powder
- Uncut stevia, pure maple syrup, or honey
- 1/2 cup of milk of choice + 3 tablespoons of cornstarch
- 3/4 teaspoons of pure vanilla extract
Instructions:
Heat the 2 cups of milk of choice in a saucepan together with salt, cocoa powder, and the sweetener. Meanwhile, whisk the cornstarch and 1/2 cup milk in a small bowl until it is dissolved. When the 2 cups of milk are warm, add the cornstarch mixture and bring to a boil. Once it boils, stir constantly for 2 minutes. Lower to a simmer for an additional minute, then turn off the heat. Once the heat is off, stir in the vanilla. Transfer the pudding to the refrigerator to thicken it. It gets thicker the longer it sits and it will be ready to consume after a few hours or overnight.
Nutrition Facts (on a heaping 1/2 cup chocolate pudding made with silk cashew milk):
Calories: 70
Fats: 3g
Carbs: 12g
Protein: 2g
Fiber: 2.5
