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
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Millet Chocolate Pudding
Equipment
Ingredients
- 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
* The nutritional information provided is calculated automatically and should be used as an estimate.
6 comments
I was thrilled to see a millet based chocolate pudding recipe as I follow Dr. Gundry’s Longevity Paradox food protocol most of the time. I have two questions – one is about the measurements. Is there a way to see the cup/teaspoon based measurements instead of grams? I noticed you recommend soaking of the millet and a possible connection to thyroid. I was kind of surprised because millet is on Dr. Gundry’s ‘yes’ list. Any details on that connection would be helpful. Some recipes toast millet prior to preparation and soaking wouldn’t work with that unless one toasted the millet and then soaked them. Thanks!
Hi, Deb!
Here are a few articles that could be helpful to you:
What Are Goitrogens and Do They Matter with Hashimoto’s?
A New Perspective On Millet As A Paleo Food (check The dangers of millet)
Antinutritional factors in pearl millet grains
I soak millet to help make the grain more digestible while toasting has more to do with enhancing the flavor: it provides a nuttier flavor and a better texture. Here are a few articles on that subject:
Are soaking grains and legumes necessary and how to properly soak and prepare them
Soaking grains for increased mineral absorption and optimal digestion
As for the measurements, we are planning to include the Unit Conversion feature soon. We just need to see if it’s compatible with our current plugins.
I just made it today and it’s absolutely delicious! The ingredients blend so well together. Definitely a keeper of a recipe!
I’m so happy it turned out great. Thanks for your feedback!
Can you leave out or replace the hazelnuts in the recipe? My husband is allergic to hazelnuts and almonds (though all the other nuts are fine). I’d really love to make this soon if I can =)
Hi, Gina! So sorry for the late reply. We are renovating our house so I haven’t been very active here. Sure you can! Simply omit the hazelnuts all together or replace them with peanuts, peanut butter, or maybe dry roasted cashews.