Cacao is healthy, quinoa is healthy, coconut milk is healthy …so basically that makes chocolate quinoa pudding super healthy! Meaning, I can eat it all day/every day? Why not! It’s a perfect way to treat those chocolate cravings and satisfy that sweet tooth (in a healthy way).
Don’t worry, I didn’t forget about the flavour! Yes, healthy food can taste good too! I know what you may be thinking, “Quinoa in my pudding?” I promise, it doesn’t taste like a boring under seasoned Buddha bowl. Instead, this chocolate quinoa pudding is rich, creamy, and oh so chocolatey.
A few more reasons why I love it and think that you’ll love it too! It’s…
- Packed with protein
- Loaded with good fats
- High source of fibre
- Rich in antioxidants
- Allergen friendly (free from dairy, gluten, eggs, nuts, soy, corn)
- Refined sugar free
- Easy to make (only 4 steps)
- Versatile (enjoy as dessert and breakfast the next day too!)
Chocolate Quinoa Pudding
- 1 16oz can full fat coconut milk
- 1/2 cup organic quinoa washed*
- 1/4 cup unsweetened coconut or almond milk or water
- 2 tbsp organic raw cacao powder (do not overuse or it might turn a bit bitter)
- 1/2 tsp ground cinnamon
- 1/2 tsp fine Himalayan salt
- 1 tsp vanilla
- 4 tbsp high grade maple syrup
Optional (for garnish)
- 2 dollops coconut whip
- Dusting of cacao powder or chocolate shavings
- Wash and strain quinoa well. (See notes)
- Add all ingredients except vanilla and maple syrup to a small-medium sauce pan. Stir well.
- Bring to a light boil, then turn down to low and simmer with lid on for 22-23 minutes.
- Remove from heat. Stir in vanilla and maple syrup. Let cool, serve, and enjoy!
- *Wash the quinoa well, even if it says prewashed on the box. This helps eliminate some of the bitter aftertaste quinoa produces. You can also soak it in warm water for 15-20minutes if you have time and then rinse before adding to saucepan.
- Recipe makes 6 small servings (about 1/2 cup each). It’s a filling dessert so you don’t need a huge portion. Take your time and savour it.
- Lasts up to 3 days in the fridge. Not meant for freezing.
- Thickens when stored in the fridge. I enjoy it thick but if it’s too thick for your liking add 1 tbsp of milk alternative at a time and stir until you achieve desired consistency.
- I don’t use too much sweetener. If you prefer it sweeter, wait to add more sweetener until it’s cooled to room temperature. Its sweetness is more detectable once cooled.
I love eating this chocolate quinoa pudding with a fresh dollop of coconut whip (check out my easy coconut whip recipe), and a handful of fresh berries. If I’m feeling extra fancy, I shave a few chocolate flacks and/or drizzle with melted chocolate. Also, I still can’t decide whether I enjoy it more hot or cold because it tastes awesome both ways. Give this recipe a try and share your thoughts and preferred toppings below in the comment section or on social media!
Helping you put Wellness 1st,