Magnesium, zinc, iron and fiber oh my! That’s right, chocolate in its pure form, also known as cacao, is super good for you.
Did you know raw cacao is a rich antioxidant known for its release of endorphins (the bliss feeling)? Studies have shown chocolate to interact with neurotransmitter systems such as dopamine and serotonin that contribute to appetite, reward and mood regulation.[i]
I love using raw cacao in baking and snack making. To get the most out of its antioxidant benefits, it’s great to use raw cacao powder in room temperature or chilled recipes. A simple way to use it is in my “healthy version instant chocolate pudding.” This healthy chocolate pudding recipe will blow you away! If you ever enjoyed instant chocolate pudding or snack-packs as a kid (or adult), you will fall in love with this healthier easy-to-make option. Not only is it rich and decadent, without all those processed ingredients.
Why I love this chocolate pudding recipe?
- It’s easy to make
- Super creamy
- Just sweet enough
- It’s perfect for snack or desert!
- Tastes great on its own or topped with coconut whip
What makes this chocolate pudding healthy?
- Naturally sweetened (zero refined sugar)
- Loaded with antioxidants
- Good source of fiber
- Rich in good fats
- Contains a variety of vitamins and minerals
Steps to making this recipe:
- STEP 1 – Add all ingredients to a high speed blender and blend.
- STEP 2 – Pour evenly into 4 small jars/bowls
- STEP 3 – Refrigerate and enjoy!
A few tips when making this recipe:
- Use organic raw cacao for best chocolaty results – trust me, this stuff is awesome and very health benefiting
- Use 100% pure Canadian maple syrup
- Pour the batter into the bowls immediately after blending, don’t let it sit in the blender as it will start to thicken and make it harder to pour. The consistency when pouring should be that of a thin cake-like batter.
Healthy Version Instant Chocolate Pudding Recipe
Healthy Version Instant Chocolate Pudding
- Measuring Cups & Spoons
- Glass Jars or Bowls
- 2 cups unsweetened almond or coconut milk
- 1/4 cup real Canadian maple syrup
- 1/4 cup organic raw cacao powder
- 1/4 cup whole black chia seeds
- 1/4 cup gluten free oat flour
- 2 tbsp flax meal
- 1/2 tsp Ceylon Cinnamon
- 1/2 tsp Himalayan salt
- Coconut whipped cream
- Cacao nibs or dairy free chocolate chips
- Add all ingredients to a high speed blender, starting with the milk and maple syrup.
- Blend on low for about 20 seconds. Raise speed slowly. Blend on high for 2-3 minutes.
- Pour evenly into 4 small jars or bowls (about 140-170ml). Cover and refrigerate for 30-60 minutes (or overnight). The pudding will continue to thicken as it rests in the fridge.
- Enjoy as is or top with coconut whip, fresh fruit, and/or cacao nibs.
- If you don’t mind a slightly thinner consistency, you can skip the chill time and enjoy right away!
- Make sure to measure the almond/coconut milk accurately – the liquid to dry ingredient ratio is important to follow.
- Lasts in the fridge for up to 4 days.
- See “tips for making this recipe” for more tips.
[i] Nehlig, Astrid. “The Neuroprotective Effects of Cocoa Flavanol and Its Influence on Cognitive Performance.” British Journal of Clinical Pharmacology, Blackwell Publishing Ltd, Mar. 2013, www.ncbi.nlm.nih.gov/pmc/articles/PMC3575938/.