I’m not sure why I thought that making a healthy pudding would be hard. I’ve been wasting my time trying to make chia seed “pudding” taste good for soooooo long (the texture is just not pudding)! All I needed was to use gelatin powder to make a super smooth, delicious pudding. This recipe is a breeze to put together, and just needs to chill for an hour or two, then it’s time to top it off and dig in. In case you needed an excuse to make the coconut whipped cream that I posted the other day, this is definitely it.
If you’ve never used grass-fed gelatin, you should try it. It’s a great source of amino acids, and is great for your bones, joints, gut health and even your skin and hair! Grass-fed gelatin just like the stuff in Jello, but from much healthier sources. It doesn’t have much of a taste, so I hide it in a couple of recipes like my blender coffee. I also use it as a healthy thickening agent while cooking.
This pudding is:
- Silky smooth
- Super chocolatey
- So easy
- 2 cups unsweetened nut milk (I use almond or cashew)
- 2 teaspoons (8 g) grass-fed gelatin
- 2-3 tablespoons sweetener
- 4 squares (28 g) unsweetened chocolate, shaved
- 1 teaspoon vanilla extract
- pinch of salt
- In a small bowl, add about 1/4 cup of milk and sprinkle gelatin over it to let it bloom.
- In a saucepan over medium heat, whisk together remaining milk, chocolate, sweetener, vanilla and salt until melted and smooth.
- Add the gelatin/milk mixture and whisk until smooth.
- Chill until thickened.
- Optional: top with whipped coconut cream, cacao nibs or a sprinkle of cinnamon before serving.
- This recipe dedicated to Erin Laney <3
- Nutrition facts are with almond milk and don’t include any extra toppings.
- I love dark chocolate, and usually only use 2 tablespoons of sweetener, but definitely add a little extra if you’re not a huge fan of bitter chocolate.