I may receive a commission if you purchase through links on this page.
Real Food Homemade Chocolate Pudding Recipe
Chocolate pudding brings back memories of my childhood. As I said in my post with my Homemade Vanilla Pudding Recipe, my mom made pudding from a box, but it was always the stove-top method. That created an amazing ‘skin’ on the top of the pudding that I absolutely loved. I wanted to recreate one of my favorite childhood treats for my boys, but I wanted to avoid boxed pudding ingredients.
Since chocolate pudding is such a creamy and decadent dessert, I thought it would probably be difficult to make it in a way that is actually nourishing. After a few tries, I created a homemade chocolate pudding recipe that my family loves and that I feel great about serving them.
I’ve used several recipes for homemade chocolate pudding in the past, but they all called for refined sugar. When we began our health journey, I tried to avoid refined sugar as much as possible. I was able to experiment with various natural sweeteners to come up with a combination that is delicious.
I use both grade B maple syrup and SuCaNat (which is short for Sugar Cane Natural) in this recipe. SuCaNat is whole, unrefined sugar that still contains the nutrients. When sugar cane is processed, those nutrients end up in a product called molasses. That’s why molasses has so much more flavor than refined sugar. With SuCaNat, the nutrients, and thus the flavor, remains intact. This chocolate pudding recipe benefits from the use of flavorful SuCaNat.
Keep in mind that even natural sweeteners are to be used in moderation. Natural sweeteners should comprise no more than 5% of your caloric intake.
In addition, to ensure that this recipe is truly nutrient-dense, use quality ingredient such as grass-fed, whole milk, pastured eggs, Grade B maple syrup, etc.
Homemade Chocolate Pudding
- Wisk together the milk, egg yolks, maple syrup, sucanat, arrowroot powder, cocoa powder and salt in a large saucepan and heat over a medium heat.
- Stir continuously as the mixture thickens. This usually takes about 7-10 minutes. Do not overheat or burn the mixture.
- When the mixture coats the back of a spoon, remove it from the heat.
- Stir in the butter and vanilla.
- Pour the pudding into containers and eat it while warm or put in in the refrigerator to cool and form a wonderful "skin".
Copyright - Our Small Hours