3 Ingredient Creamy Chocolate Pudding (Vegan & GF)

Hi, Friends!  So, I know that Hungry Hobby severely lacks real dessert recipes.  It’s not that we don’t eat dessert, trust me, we eat dessert.  However, my desserts are usually something that if you blinked, it could be mistaken for breakfast.  Things like:

• Toast and Nut Butter
• Baked Apple and Nut Butter
• Banana and Nut Butter
• Spoonful of Nut Butter (do you see a theme?)
• Handful of dark chocolate chips
• Yogurt with dark chocolate chips in them
• Protein Fudge
• Paleo Bread with Jelly
• Quest Bars
• Chia pudding 
• Grandma’s chocolate cookies

However, Mr. Hungry does not think those foods are desserts.  I mean sometimes he will eat one of those things as dessert, but I believe that it may be more because he is truly hungry, and not because he is craving something sweet.

Ever year for Valentine’s Day we usually make a single serving giant sugar and butter loaded cookie to split (we alternate years picking the flavor).  However, that one is my preference, I’d rather make a giant cookie than get a box of chocolates. As long as I’ve known Mr. Hungry he has loved two things: cheesecake and chocolate pudding.  Of course, those are allthefoodsensitivities in one place, so he doesn’t feel so great after eating them. A while ago I tried to make him vegan chocolate pudding using avocado, but I must have done something wrong because desert should not taste like cucumber, especially when there aren’t any cucumbers in said dessert.

One day last month while I was adding coconut cream to my coffee, all of a sudden I realized it would probably make a delicious pudding.  I was right, add some chocolate and sugar and you’ve got a vegan gluten free decadent creamy pudding!

Here is the kicker, Mr. Hungry does NOT like the flavor of coconut, so I had to be sneaky when I tried it out on him.  Plus, he was already suspicious from the cucumber pudding incident.

Me: “Babe, you want some chocolate pudding for dessert?”

Mr.H: “Uh, pudding (*long pause*)… from Trader Joe’s? I don’t want any of that cucumber stuff.”

Me: “Uh ya from Trader Joes.”  (Technically the ingredients were purchased at TJs.)

Mr.H: “This doesn’t taste like the Trader Joe’s one, but it’s yummy,  its sensitivity friendly?!?!”

Me:  “Yipee! Yes, it is! And it’s made from coconut, you can’t even tell!”

Mr.H: “Uh okay, is there anymore?”

Yes!  There is more because the supply of these three ingredients is pretty much endless at my house!

 

Makes 4 (~1/2 cup servings):

Ingredients:

• 1 can coconut cream
• 1/4 cupcoconut sugar (or any other sugar)
• 2T unsweetened baking cocoa

Directions:  

1. Combine all ingredients (I used the blenderto get the lumps out, but you can use a hand mixer or whatever you would like) and mix until smooth consistency is achieved.  Add more chocolate or sugar if desired.
2. Ideally, it chills overnight in the refrigerator for 8+ to get the thickest texture possible, but you can expedite the process by using the freezer for 1-2 hours.

Notes:  Nutrition Information below as recipe calculated without any toppings.  For me, I could quickly reduce the coconut sugar down and top with coconut shreds and chocolate chips (like an almond joy), tailor to your taste buds! Mr. Hungry would rather just have the pudding; it’s totally up to you.

For the most part, I’d say this is a decently clean dessert.  Coconut cream, like coconut oil, is composed mostly of plant-based saturated fats and medium chain triglycerides.  Research shows that saturated fat (like lauric acid and medium chain triglycerides) from coconut behave differently in our bodies from other saturated fats and most likely contribute some health benefits including weight loss and overall metabolic health. Coconut sugar, while still sugar, has the extra added minerals and nutrients (not that much but some) that refined sugar doesn’t have.

Very often, the topic of dessert comes up with my Hungry Hobby RD clients, especially surrounding special occasions such as Valentine’s Day.  I’m of the mindset that if you are going to indulge in a dessert, have a little bit of the good stuff, don’t try to trick your taste buds with low-fat, sugar-free stuff.  Savor and enjoy the good stuff to satisfy that craving.  That is why I have no problem making this for Mr. Hungry or posting it here on Hungry Hobby.  I didn’t even attempt to “lighten it up” because that wasn’t the point of this dessert!  This dessert is meant to be indulgent, decadent, creamy and just a little bit healthier than something pre-packaged off the shelf and that is exactly what it is!  Let me know if you give it a try!

 

Do you have any Valentine’s Day traditions?

Go out or stay in for Valentine’s Day what is your preference?

We’ve done both, and we are totally stuck on what to do this year!

Do You Prefer Chocolate or Flowers?

Neither, I like a couple of glasses of wine.