I love creating healthier alternatives for my favourite childhood dishes! During my high school years, I used to be obsessed with chocolate pudding and red berry compote. I remember having it for breakfast sometimes and never feeling satisfied afterwards because of the empty calories from starch and sugar. This recipe uses a wholesome sweetener and replaces part of the starch with a more nutritious alternative – read on to find out what it is!
Waiting is hard – but worth it!
Chocolate pudding has the perfect consistency after 1 hour in the fridge. It is worth waiting for – even if it’s hard!
In winter you can speed up the process – just place your pudding in the snow. You could put it in the freezer as well if there are no other things that might defrost. If you like your pudding warm annd creamy you can of course it eat right away.
I like mine firm and glibbery – with some crunchy chocolate drops or cacao nibs and berries on top.
This recipe is…
- naturally sweetened with date syrup (replace with date paste or date sugar if available)
- perfectly chocolatey
- the perfect dessert for kids
- easy to make
- a happiness booster!
There’s just something about chocolate pudding that makes my heart melt. Not sure if it’s the childhood memories or the unique texture…
Easy and quick
I hope you enjoy this simple recipe. It’s perfect to satisfy your chocolate cravings and makes a great dessert for kids too! My inner child rejoices whenever it gets to taste chocolate pudding. 🙂
If you try this healthier chocolate pudding variation with psyllium husks, make sure to tag me on Instagram and use the hashtag #HealthyFairyFood so I can see your creation!
Healthy Vegan Chocolate Pudding
- 600 g hazelnut milk (or any other plant milk)
- 25 g starch
- 1 tbsp psyllium husks (ground)
- 30 g date syrup (replace with date sugar or date paste if available)
- 30 g cacao powder
- 2 tbsp dark chocolate chips
- mixed frozen berries (for decoration)
- Mix the starch with cacao powder, date syrup and 6 Tbs hazelnut milk. Make sure to dissolve all clumps and whisk until you get a thick paste. Take more plant milk if needed.
- Bring the rest of the hazelnut milk to boil and then turn down the heat.
- Stir in the chocolate-starch mixture and whisk for about a minute. Mix in the chocholate chips and continue stirring.
- Add the psyllium husks and stir well. Transfer to bowls immediately.
- Place the bowls in the fridge (or outside in winter) for at least 1 hour before serving. Serve with frozen berries and enjoy!