Classic Chocolate Pudding
Nutrition
Makes 4-6 Servings
Nutrients Per Serving:
Calories 600.6
Fat 29.1 grams
Saturated Fat 11.5 grams (43.9% of calories from fat)
Protein 12.5 grams
Carbohydrate 71.1 grams
Cholesterol 1.3 mgs
Fiber 13.7 grams
This recipe is courtesy of Dr. Weil’s cookbook: True Food: Seasonal, Sustainable, Simple, Pure.
This recipe is dairy-free, gluten-free, vegan and uses cocoa powder and dark chocolate to intensify flavor.
This version of a classic favorite is dairy-free, gluten-free and vegan. Cocoa powder and dark chocolate intensify the pudding flavor; this is a good way to enjoy the health benefits of chocolate.
Food as Medicine
Perhaps the best nutrition news of the last 20 years is the widespread acknowledgement that chocolate – once considered no healthier than other candy – is actually beneficial for the cardiovascular system. Chocolate contains flavanols, antioxidants that appear to lower blood pressure, improve blood flow and reduce the risk of blood clots.
Ingredients
1 1/2 cups evaporated cane sugar
1 cup unsweetened natural cocoa powder
1 tablespoon cornstarch, plus 2 1/4 teaspoons cornstarch
3 1/2 cups plain soy milk
9 ounces 70% organic dark chocolate, coarsely chopped
1 teaspoon vanilla extract
Vanilla bean seeds, scraped from 1 halved vanilla bean
1/2 teaspoon ground cinnamon
1/3 cup coarsely chopped pistachios
1/3 cup coarsely chopped walnuts
Instructions
1. Fill a large bowl with ice and water. Set aside.
2. Combine the sugar, cocoa powder, and cornstarch in a saucepan. Whisk in half of the soy milk to create a smooth paste. Add the remaining soy milk and whisk to combine. Place over medium-high heat. Stirring constantly, bring the mixture to a simmer. Remove from the heat and whisk in the chocolate, vanilla extract, vanilla bean seeds, and cinnamon.
3. Strain the pudding mixture through a fine-mesh sieve into a bowl. Immediately set the bowl in the ice bath to cool down the pudding. Place a piece of plastic wrap directly on the pudding surface to prevent a skin from forming. Refrigerate for at least 4 hours before serving.
4. Divide the pudding among four to six 6-ounce bowls or ramekins. Top with the pistachios and walnuts and serve.
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