Millet Chocolate Pudding

EASY CHOCOLATE PUDDING RECIPE

Satisfy your sweet tooth with this simple dessert using only six ingredients.  Millet chocolate pudding is rich, creamy, very easy to make, and it tastes wonderful. The pudding is also vegan (dairy-free) and gluten-free.

You can serve it for breakfast, as a healthy snack, as a light dessert, or as an afternoon pick-me-up.

For more healthy pudding recipes, visit the link below: 

6 easy plant-based pudding recipes >>

MEET THE INGREDIENTS

• Cooked millet (check How to cook millet)
• Rice or almond milk
• Coconut cream
• Roasted hazelnuts (check How to roast hazelnuts)
• Cacao powder
• Date or maple syrup

MILLET: A NUTRITIOUS GRAIN

Millet is a nutritious grain (technically a seed) rich in antioxidants, protein, and dietary fiber, both soluble and insoluble. The insoluble fiber in millet is known as a prebiotic,  a type of dietary fiber that feeds the friendly bacteria in your gut.

Being low in simple carbohydrates and higher in complex carbohydrates, it is lower on the glycemic index (GI) than many other grains. Because it’s naturally gluten-free, it is an excellent choice for people who have celiac disease or follow a gluten-free diet.

Despite multiple health benefits, millet also contains antinutrients — certain compounds that block or reduce the body’s absorption of other nutrients and it can sometimes affect thyroid function. That’s why I always soak it in water for a minimum of 3-4 hours (best overnight) before cooking to lower its antinutrient content.

Millet is not only available as a whole grain but also as a flour. You can use it to make delicious puddings, porridges, salads, cookies, nutritious treats, and more.

MILLET – NUTRITIONAL PROFILE

1/2 cup (100 grams) of millet contains:

Calories: 393
Fat: 5 grams
Carbs: 74 grams
Protein: 12 grams
Fiber: 9 grams

HOW TO MAKE MILLET CHOCOLATE PUDDING

STEP 1

Once the millet has been soaked, rinse it well, and let it drain thoroughly. Put it in a small pan or a medium pot with 250 ml rice or almond milk.

STEP 2

Bring to a boil. Reduce heat to low, cover, and cook for approx. 15 minutes. Remove from heat. If there is any liquid left, drain it well and let it cool down completely.

STEP 3

Put cooked millet, coconut cream, ground roasted hazelnuts, cacao powder, date syrup, and 80-100 ml almond or rice milk into a high-speed blender and blend until smooth and creamy.

STEP 4

If consistency is too thick to your liking, you can add a little bit of extra almond or rice milk until you reach the desired consistency. Adjust sweetness accordingly.

SERVING SUGGESTION

Serve in jars and top with red currants and mint leaves. The pudding is ready to eat right away or you can chill it for 15 minutes in the fridge.

TIPS AND HOW-TOS

Date syrup: If you prefer, replace it with agave or maple syrup.

NOTE ON COCONUT CREAM

Chill full-fat canned coconut milk in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.

HOW TO COOK MILLET

• Once the millet has been soaked, rinse it well, and let it drain thoroughly. Put it in a small pan or a medium pot with rice or almond milk.
• Bring to a boil. Reduce heat to low, cover, and cook for approx. 15 minutes.
• Remove from heat. If there is any liquid left, drain it well and let it cool down completely.

HOW TO ROAST HAZELNUTS

Roasting hazelnuts deepens their flavor and gives them a crisper texture. Here is how to do it:

• Preheat oven to 180 °C. Spread the hazelnuts in an even layer on the baking sheet. Place in oven and roast for 10-15 minutes. Stir or shake the tray every 5 minutes to help the hazelnuts to cook evenly.
• When the hazelnuts are browned and smell nutty, remove from the oven, and immediately transfer onto a plate or another baking sheet.
• Once they are cool enough, place them in a clean tea towel and gently rub together until most of the skins have come off.

MILLET CHOCOLATE PUDDING IS:

• Vegan
• Gluten-free
• Dairy-free
• Soy-free
• Easy to make
• Rich and creamy

Millet Chocolate Pudding

Nensi Beram

Millet chocolate pudding is rich, creamy, and easy to make. Serve it for breakfast, as a healthy snack, as a light dessert, or as an afternoon pick-me-up.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Cuisine Gluten-free, Vegan

Servings 2

Equipment

• High-speed blender

Ingredients

  

1x2x3x

• 80 g millet soak it in water for 3-4 hours
• 250 ml rice or almond milk
• 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
• 50 g ground roasted hazelnuts
• 20 g raw cacao powder
• 4 tablespoons date or maple syrup
• 80-100 ml rice or almond milk or more if you like thinner consistency

Instructions

 

How to cook millet

• Once the millet has been soaked, rinse it well, and let it drain thoroughly. Put it in a small pan or a medium pot with 250 ml rice or almond milk.
• Bring to a boil. Reduce heat to low, cover, and cook for approx. 15 minutes.
• Remove from heat. If there is any liquid left, drain it well and let it cool down completely.

Millet pudding

• Put cooked millet, coconut cream, ground roasted hazelnuts, cacao powder, date syrup, and 80-100 ml almond or rice milk into a high-speed blender and blend until smooth and creamy.
• If consistency is too thick to your liking, you can add a little bit of extra almond or rice milk until you reach the desired consistency. Adjust sweetness accordingly.

Serving suggestion

• Serve in jars and top with red currants and mint leaves. The pudding is ready to eat right away or you can chill it in the fridge. 

Notes

NOTE ON COCONUT CREAM

Chill full-fat canned coconut milk in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.

Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword dairy-free chocolate pudding, millet pudding