Not that there is anything wrong with avocado… but sometimes you just want a real classic homemade chocolate pudding recipe without any surprise ingredients.
No avocado, no banana, no tofu or pumpkin.
As much as I love recipes where you can’t taste the hidden vegetable (hi, Cauliflower Chocolate Cake!), my everyday meals are usually much more simple. This healthy chocolate pudding can be:
Soy-free / Sugar-free / Egg-free / Gluten-free / Nut-free / & Dairy-free!
In sixth grade, I went through a chocolate pudding phase, where I’d make a package of JELL-O chocolate pudding, add an obscene amount of Cool Whip to the top, and savor it slowly with a small spoon as I watched the Dallas Stars games.
(Hockey was another of my sixth-grade obsessions. I am a girl of many obsessions!)
This homemade healthy chocolate pudding is super creamy, chocolatey, and absolutely fantastic!
If you want to top it off with whipped cream, do yourself a favor and skip the hydrogenated-oil-laden Cool Whip in favor of my Healthy Whipped Cream Recipe instead.
(If you do want a recipe with avocado: Avocado Chocolate Mousse
Healthy Chocolate Pudding
Healthy Chocolate Pudding – 6 Ingredients + NO Avocado!
- 2 cups milk of choice OR canned coconut milk
- heaping 1/8 tsp salt
- 1/4 cup Dutch cocoa powder
- pinch uncut stevia OR 1/4 cup sugar, pure maple syrup, or honey
- 1/2 cup milk of choice + 3 tbsp cornstarch (such as Rapunzel non-GMO) - Readers reported success with arrowroot, although I have not tried it
- optional 3.5 oz chocolate chips or broken-up bar
- 3/4 tsp pure vanilla extract
Healthy Chocolate Pudding Recipe: Heat the 2 cups milk of choice in a saucepan with the salt, cocoa powder, and sweetener. Meanwhile, whisk the cornstarch and 1/2 cup milk in a small bowl until dissolved. When the 2 cups milk are warm, add the cornstarch mixture and bring to a boil. Once boiling, 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 and broken-up chocolate pieces until the chocolate melts. Transfer the pudding to the refrigerator to thicken. It gets thicker the longer it sits and will be ready to consume after a few hours or overnight. *Note: I’ve only tried this recipe with Dutch cocoa powder so can’t vouch for the taste if regular unsweetened cocoa powder is used in its place. But you are always free to experiment!
Link Of The Day:
Healthy Carrot Cake Cupcakes – With a secretly healthy homemade frosting. No one can ever tell these aren’t full of fat and calories!