Chocolate Pudding. Yum.
But Chocolate Pudding that is good for you?
Hard to find. But this chia pudding really fits the bill.
I have fond memories of warm pudding (made from a mix – Ugh!) from when I was growing up. So it’s a comfort food that I love, but I needed to find a recipe that brought comfort to my whole self – not just my taste buds :-)!
I am always looking recipes that meet these criteria:
Well, here is one that is sure to please on all counts.
Partially because you can make it without sugar and partially because it’s main ingredient is –
Chia is an amazing nutritional powerhouse that I only recently became acquainted with. So let me introduce you to my new-found nutritional buddy…
What’s so great about chia?
Like I mentioned in my post on another great chia dessert, Dairy-Free Berry Mousse, just 2 tablespoons of chia makes the medicine go -er – ahem – has:
- 4 grams of complete protein
- 4.5 grams of omega 3 oils
- 5.5 grams fiber
- 9% RDA calcium
- 7% RDA iron
And it is super filling.
Wondering where to buy chia?
Try your local health food store, or online. Amazon has a nice price and Nutiva is quite good.
So here is another great way to get good nutrition into you and your family, without taking a lot of work.
Rich Chocolate or Carob Pudding (dairy-free and sugar-free options)
Makes 3-4 servings
2 1/2 cups milk (or dairy-free alternative such as my Easiest Coconut Milk)*
1/2 cup chia (white or black)
6 Tbsp cocoa (or carob) powder**
2 scoops (1/16 tsp) stevia extract powder*** (or approx. 1/4 cup acceptable sweetener, to taste)
1/8 cup sweetener (I used xylitol)****
1/2 tsp vanilla extract
pinch salt (I recommend Real Salt)
1. Combine all ingredients in blender or food processor (UPDATE: if you have a high-powered blender like a Vitamix, you can just process the whole thing in there. If not, thanks to my friend, Ricki Heller, I have a tip. Grind the chia seeds first and then blend everything together.)
2. Mix thoroughly until ultra smooth.
3. Pour mixture into a storage container, preferably glass.
4. Store in the fridge (if you have any left).
5. Top with coconut, chopped nuts (preferably soaked and dehydrated), Homemade Chocolate chips — you name it!
(Note: This mixture gets pretty thick. My Vitamix handled it easily and am sure my totally wonderful professional food processor (I heard they are discontinuing it, or I’d recommend it to you :-() would work great. Just be careful not to overheat your machines :-)!)
* You can use any milk or milk alternative you like. Anything will work.
** We use carob as we are avoiding the stimulants in chocolate. Mainly this is due to adrenal fatigue. You can also purchase a caffeine free cocoa powder called Wonderslim.
*** It is really important to choose a good quality stevia so that you avoid the bitter aftertaste as much as possible. I like NuNaturals currently, but plan to try SweetLeaf soon – their SweetLeaf liquid stevia flavors are great!
**** Xylitol, while not a real food, is one of the only alternatives appropriate for those with conditions like diabetes or candida. Stevia alone can work and is a great option, but typically stevia alone leaves an “icky” taste. Mixing a variety of alternative sweeteners together gives a cleaner (i.e. yummier :-)) taste. (Make sure you get a xylitol that is not made in China – like Now Foods Xylitol.
I am sure you are going to love this. My family wolfed down all of my kitchen tested versions in a flash this morning. So I would recommend making a double or triple batch!
Extra bonus – this recipe is so frugal. If you make your own milk alternative you really save a bundle. Have you ever looked at the price of those teensy boxes of “pudding mix” in the stores? Ugh. And for what – just sugar and artificial flavors and colors. They don’t even include the milk!
Like I always, say, help our your health and your wallet at the same time and make it yourself!
More Great Whole-Foodified Desserts:
You can have your sweets and your keep your health too!
Do you have a favorite childhood treat that needs healthifying?