Description
This creamy chocolate pudding made with nondairy milk and natural sweeteners is a delightful dessert option for everyone.
Ingredients
Scale
- 3/4 cup unsweetened nondairy milk (or milk of choice)
- 2 to 3 large Medjool dates (chopped (see notes))
- 2 tablespoons hemp hearts
- 1 teaspoon unsweetened nut butter (or tahini or seed butter)
- 1 1/2 tablespoons cocoa powder
- 1 teaspoon psyllium husk
- 1/2 teaspoon vanilla extract
- 1 teaspoon tapioca flour (or starch)
- 1/2 teaspoon ground cinnamon
- Pinch of ground ginger (optional)
- Pinch of ground cardamom (optional)
- 1 teaspoon water
Instructions
- Transfer the nondairy milk, dates, hemp hearts, nut butter, cocoa powder, psyllium husk, vanilla, tapioca starch, and cinnamon to a blender. Blend on high until smooth.
- Pour into two small ramekins and add desired toppings. Refrigerate for at least 1 hour, or until thick and set.
- Optional for a quicker set: Transfer the blended mixture to a small saucepan. Add 1 teaspoon date-soaking water and heat gently over low, stirring constantly, just until it begins to thicken (about 1–2 minutes). Remove from heat immediately, pour into ramekins, add desired toppings, and chill for about 10 minutes before serving.
Notes
- For a sweeter pudding, adjust the number of dates according to your taste.
- If using other types of milk, note that this may alter the creaminess of the pudding.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Blending and chilling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 ramekin
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg