Chocolate pudding
A tasty vegan, gluten-free and sugar-free chocolate pudding!
Chocolate pudding
Chocolate pudding

This is without a doubt the best recipe I’ve discovered so far this year! This fantastic chocolate pudding based on millet and vegetable milk is vegan, gluten-free and free from added sugars. Not only that, it’s also amazingly simple and the longer you keep it in the fridge, the better it becomes!

Millet is really a fantastic gluten-free grain, which can be used for many purposes, such as to substitute rice or quinoa, to make burgers, in smoothies, or like here, to make pudding.

Some recommendations for the preparation: heat on a low fire, stir frequently, and blend only when nice and thick.

By the way, this is awesome for breakfast as well!

Chocolate pudding
Chocolate pudding
Print Recipe
Chocolate pudding with millet, oat milk and dates, topped off with red fruits and almonds.
Servings Prep Time
4 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 10 minutes
Cook Time
25 minutes
Chocolate pudding
Chocolate pudding
Print Recipe
Chocolate pudding with millet, oat milk and dates, topped off with red fruits and almonds.
Servings Prep Time
4 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 10 minutes
Cook Time
25 minutes
Ingredients
  • 1 cup millet
  • 7 cups vegetable milk for example oat, soy, almond or coconut milk
  • 8-20 dates the number depends on the sweetness of your dates and how sweet you like it
  • 3-4 tbsp cocoa or use carob powder if you don't want cocoa
  • 1 dash salt
  • red fruit
  • almonds
Servings:
Instructions
  1. Put the millet, vegetable milk, salt, pitted dates and cocoa powder in a small pot.
  2. Heat on a low fire for about 25 minutes until the mixture is thickish. Stir frequently.
  3. Blend with a stick blender or normal blender until it's become a pudding. Not thick enough? Add some dates or cook for a while longer until thick. Too thick? Add some milk.
  4. Sprinkle with red fruit and almonds. For taste, I would advise to let it sit in the fridge for a couple of hours, but it can also be eaten straight away!

Author: Jonathan

Foodblogger, translator, webmaster, Dante specialist, cook. Passionate about natural food, languages, cycling and travels.

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