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!
Pin for later
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
(or non-GMO cornstarch)
(or cocoa powder)
First thing you need to do is whisk together the raw chocolate powder, and the arrowroot powder or cornstarch.
Then in a medium sized 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.
Whisk, whisk, whisk
Next, over medium heat, add the honey and whisk again 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.
Oh, Honey, Honey
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.
Simmering away
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?
A+ on the spoon test
After it has thickened to your liking, remove it from the heat and whisk in the butter, the vanilla, and the sea salt.
Butter and vanilla make anything good, even better!
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.
Ready to serve!
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?
Blessings!
Chocolate Pudding
Ingredients
- 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
Instructions
- 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.
Nutrition
More yummy desserts you should make:
Karen Merhalski says
This looks so good on a cold and wintery day! I have made chocolate pudding many, many times but have never used honey to sweeten it with! Thank you for the wonderful recipe! I look forward to making this!
Cery says
My favorite way to eat it is actually warm. 🙂
Katie Stewart says
Hello! Thank you for a healthy pudding recipe!! Flavor and sweetness is awesome! I would like to make a vanilla version for banana pudding. Do you feel consistency will be same if I take out cocoa powder? Should I replace with something else? Thank you!!
Cery says
Hi Katie! Just leave out the chocolate. No need to put anything back in. I think it will be awesome in banana pudding!
Blessings!
Lisa says
I’ve made everything from bread to yogurt from scratch, trying to create, yummy, alternatives for my four children. I have never even thought of making pudding. This was so easy and my children loved it! Thank you for providing a simple, sugar free alternative!
Cery says
That’s so awesome to hear, Lisa! I’m so glad the kids liked it! 🙂
Karen Mahan says
Too much arrowroot in this recipe. It was more like chocolate jello consistency. One Tbsp would be the right amount I think.
Cery says
Hi Karen!
I’m sorry you found it too thick. Thanks for sharing your feedback!
Blessings!
Cery
Lizu says
For some reason the last few times I made this it turned out super watery.. no matter how long I cooked it and whisked it! Why would that be you think?
Cery says
Hi Lizu!
That’s really a bummer! There are some possible causes but I can’t tell you which thing it is for sure. 1. Are you using whole milk? The fat content can make a difference in the texture. 2. How old is your cornstarch or arrowroot powder? Over time, they can become less effective. And 3. What kind of butter are you using? I’ve notices that butter has a different texture recently and is affecting cookies and other baked goods. I’m not sure what the changes are, but I suspect some manufacturers are adding more water (or taking out less, lol). But I’m not 100% sure. Any one of those or all 3 could be making a difference. And there may be something I’m not thinking of as well. I hope that helps!
Cery