Healthy Chocolate Pudding Recipe | Guilt-Free Dessert with Cocoa & Natural Ingredients
This Healthy Chocolate Pudding is a silky-smooth dessert made with wholesome ingredients like unsweetened cocoa, avocado or Greek yogurt, and natural sweeteners. It’s rich in flavor, packed with nutrients, and free from refined sugar—perfect for satisfying chocolate cravings without derailing your wellness goals. Whether you're serving it as a snack, dessert, or post-workout treat, this pudding is quick to make, kid-friendly, and endlessly customizable with toppings like berries, nuts, or coconut.
Equipment
- Saucepan (for stovetop or custard-style)
- Whisk
- Blender or food processor (for no-cook version)
- Measuring Cups and Spoons
- Mixing bowl
- Airtight containers or serving jars
Ingredients
Base Ingredients (choose depending on method):
- 2 cups milk of choice (almond, oat, coconut, or dairy)
- ¼ cup unsweetened cocoa powder (Dutch-process or natural)
- ¼–⅓ cup sweetener (honey, maple syrup, banana, or erythritol)
- 2 tbsp cornstarch or tapioca starch (for stovetop/custard)
- 1 tsp vanilla extract
- Pinch of salt
Optional Add-Ins:
- 1 ripe banana or 2–3 dates (for no-cook sweetness)
- 2 tbsp peanut butter or almond butter
- ¼ cup rolled oats (for blender version)
- 2 egg yolks (for custard-style)
- ¼ cup chocolate chips or chopped dark chocolate
Instructions
Method 1: Stovetop
- In a saucepan, heat 2 cups milk with cocoa powder, sweetener, and salt.In a separate bowl, whisk cornstarch with ½ cup cold milk until smooth.Add cornstarch mixture to the saucepan and bring to a boil, stirring constantly.Cook for 2 minutes until thickened.Remove from heat, stir in vanilla and chocolate chips.Pour into containers, cover with plastic wrap touching the surface, and chill for 2–4 hours.
Method 2: No-Cook Blender
- Blend banana, cocoa powder, peanut butter, oats, honey, vanilla, and salt until smooth.Chill for 30 minutes to thicken.Serve with toppings like berries, coconut flakes, or cacao nibs.
Method 3: Custard-Style
- In a saucepan, whisk cocoa powder and tapioca starch.Add coconut milk, egg yolks, honey, and salt.Cook over medium heat, stirring constantly until thickened.Stir in vanilla and ghee.Chill for 4+ hours with plastic wrap touching the surface.
Notes
- Use full-fat milk or coconut milk for a creamier texture.
- For deeper flavor, opt for Dutch-process cocoa.
- Cover pudding directly with plastic wrap to prevent skin formation.
- Freeze leftovers in popsicle molds for fudgesicles.
- Stir before serving if separation occurs.