February is all about chocolate. I have a few chocolate recipes here on the blog for your indulgence. You could make a Chocolate Poundcake. Or some of these amazing Chocolate Mint Brownies. Which ever you choose, just remember, chocolate is really not bad for you. 🙂
Here is the “healthy” chocolate pudding recipe that I promised you. It’s sweetened with honey and thickened with arrowroot powder. It has nothing artificial, and has no GMOs.
That makes it a win-win-win in my book.
This chocolate pudding is great warm or chilled, and would even make a great sauce for some other dessert.
Or oatmeal. Or yogurt. Or… What can I say, except, “Chocolate goes with everything!”
OK, now that we have that established, let’s go make some pudding!
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Healthy Chocolate Pudding
- 2 cups milk
- 4 Tbsp arrowroot powder (or non-GMO cornstarch)
- 3 Tbsp Raw Chocolate Powder (or cocoa powder)
- 1/3 cup raw honey
- 1 Tbsp butter
- 2 tsp homemade vanilla
- Pinch of sea salt
First thing you need to do is whisk together the raw chocolate powder, and the arrowroot powder or cornstarch. Then in a medium heavy bottomed saucepan whisk together the milk, and the chocolate mixture.
Whisking it together before adding it to the mix helps ensure that it’s all mixed really well.
Make sure the milk and chocolate is well combined. This can take a few minutes so don’t be impatient. You don’t want lumpy pudding.
Next, over medium heat, add the honey and whisk well to incorporate.
I know that by heating the honey I am losing the benefits of it being raw, but when I use raw honey from a local source, I know it’s really honey and not HFCS.
Now, still over medium heat, bring the pudding to a simmer. It needs to cook at a simmer until it has thickened.
You need to whisk constantly so nothing sticks to the bottom. If you turn the heat up, it’s probably going to scorch. So just keep it on medium.
After about 5 minutes of whisking at a simmer, the pudding should start to get thick. Keep in mind that it will continue to thicken up a little more as it cools.
When the pudding is thick enough, it will pass the spoon test.
“Passing” means when you stick a spoon in it, it will coat the spoon instead of all running off.
Kind of like this. See how it’s sticking to the spoon?
After it has thickened to your liking, remove it from the heat and whisk in the butter, the vanilla, and the sea salt.
You can pour this into individual bowls or just one to serve from. If I’m serving it chilled, I usually put it in individual bowls.
I love using these little 4 oz canning jars for single serve desserts. And as a bonus, the jars have lids so you can take them on the go or pack them in lunches.
Garnish the pudding how ever your little heart desires. Maybe mint leaves. Or whipped heavy cream. Or cherries. Or cinnamon. Or all of the above. Yum!
What is your preferred garnish for chocolate pudding?
- 2 cups milk
- 4 Tbsp arrowroot powder or non-GMO cornstarch
- 3 Tbsp raw chocolate powder
- 1/3 cup raw honey
- 1 Tbsp butter cut in chunks
- 2 tsp homemade vanilla extract
- pinch sea salt
- In a medium heavy bottomed saucepan whisk together the milk, raw chocolate powder, and arrowroot powder or cornstarch. Make sure it is well combined. This can take a few minutes so don’t be impatient. You don’t want lumpy pudding.
- Over medium heat, add the honey and whisk well to incorporate.
- Bring the pudding to a simmer, and cook it until it’s thickened, about 10 minutes. You need to whisk constantly so nothing sticks to the bottom.
- After it has thickened to your liking, remove from the heat and whisk in the butter, vanilla, and sea salt.
- Pour into serving dish(es) of your choice. Serve warm or chilled.
More yummy desserts you should make: