• Chocolate Pudding – Four Ways

    Today, my little Mouse is sick.  When he is sick, his appetite drops dramatically.  It is so difficult to get him to eat anything, even his favorites.  Luckily, he was willing to drink a vitamin-packed smoothie, but no solid foods.  All he kept requesting was chocolate pudding.  After he claimed, “Chocolate pudding will make me all better,” I decided to make him some.  As you can see from the picture, it was a hit.  Although I may be biased about this recipe due to my undying love of all things custard, this pudding is indescribably delicious.  So here it is, along with a few other non-dairy puddings we’ve previously posted in our Facebook community.

    Traditional Chocolate Pudding – from Tyler Florence


    • 2 cups whole milk
    • 1/2 cup sugar
    • 1/3 cup cocoa powder
    • 4 teaspoons cornstarch
    • 3 large egg yolks
    • 2 teaspoons pure vanilla extract
    • 1/4 teaspoon fine salt
    • 3/4 cup whipping cream (optional)


    1. Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
    2. Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
    3. Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
    4. Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.


    Raw Vegan Chocolate Pudding

    • 2 ripe bananas
    • 1 ripe avocado
    • pinch sea salt
    • 1 Tbsp dark cocoa powder (raw, if you can find it)

    1. Toss it all in a blender or food processor, process until smooth and creamy. Enjoy! Yields 2-3 small servings.
    Rocco DiSpirito’s Silken Chocolate Mousse from Rachael Ray

    • 12 ounces Silken Tofu,such as Nasoya
    • 2 ounces Bittersweet (60%) Chocolate Plus Additional For Garnish
    • 2 Tbsp Unsweetened Cocoa Powder, sifted
    • 2 Tbsp Agave Nectar
    • ½ tsp Instant Espresso Powder (omit if serving to kids)
    • 1 tsp Vanilla Extract
    • 1 Tbsp Chocolate Syrup or Sugar-Free Chocolate Syrup, such as Fox’s u-bet

    1. Cut the tofu into 1-inch pieces and place in a strainer so that the liquid drains out. Let sit for 10 minutes.
    2. With a serrated knife, chop 2 ounces of the chocolate into small chunks. Place the chocolate in a microwave on high for 30 seconds. Stir the chocolate. If necessary, continue microwaving in 15-second increments until the chocolate has melted and is smooth.
    3. In the bowl of a food processor, add the melted chocolate, tofu, cocoa powder, agave, espresso powder, vanilla and chocolate syrup. Blend until smooth, stopping once to scrape down the sides.
    4. Transfer the mixture into 4 individual cups, and refrigerate. To serve, shave a small amount of chocolate on top of the cups with a vegetable peeler.


    Instant Hot Fudge Pudding  from Jane’s Healthy Kitchen 
    This one comes from our Facebook friend, Jane from Jane’s Healthy Kitchen.  Its texture has been described by others as cake batter and is definitely an amazing way to eat a sweet potato!  Give it a try, find Jane online and check out her cookbook on Amazon!

    • 1 medium sweet potato, c 360 grams
    • 1/2 cup Just Like Sugar Table Top natural chicory root sweetener (not Baking), or your favorite sweetener.
    • 1 1/2 teaspoons vanilla
    • 1/4 cup coconut oil, melted (place the jar in a pan of hot water to melt)
    • Zest of 1/2 orange (optional) (a micro-plane grater is easiest)
    • 1/4 cup pure unsweetened cacao powder
    Optional Garnish:
    • Top with Instant Coconut Whipped Creme
    • Or a sprinkle of toasted nuts, if tolerated (optional)


    1. Place the coconut oil jar in a pan or sink of hot water to liquefy.
    2. Peel and cube the sweet potato. Place it in a small pan with 1/2 inch water, and bring it to a boil. Turn it down to medium simmer and cook for 5 minutes or until the sweet potato is soft when pierced with a fork. Drain well. It should be still warm, not boiling hot.
    3. In any blender add the warm sweet potato, sweetener, vanilla, and optional orange zest. Blend until smooth and creamy. Add cacao powder last and blend. That’s it! This blended easily in my blender. If it is too thick in yours, add 1 or 2 tablespoons hot filtered water, a minimum amount to blend.
    4. Pour into dessert cups and enjoy immediately. Or chill to thicken more.
    Optional Garnish:
    1. Instant Coconut Whipped Creme (find this recipe on Jane’s blog)
    2. Sprinkle of toasted nuts

    Jane’s Instant Hot Fudge Pudding made from sweet potatoes – fast and easy to make in your food processor!

2 Responsesso far.

  1. Shauna says:

    I’m coming to your house next time I don’t feel good!

  2. Sarah says:

    Ha! You bet! Or I could deliver… : )

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