This pudding is so rich and fudgy in the best way and it’s so much better than any pudding pack. Dark chocolate is rich in antioxidants but when it’s under 85% it has more added sugar that can start to outweigh its beneficial properties. Brands like Alter Eco, Taza, Theo, Endangered Species, or Eating Evolved all have dark chocolate bars between 85-100% so that you can minimize sugar and boost nutrient density.
If you’re not used to the bitterness of dark chocolate, don’t worry, the mint adds a peppermint patty flavor and freshness that lends sweetness without sugar.
This pudding is also great because it uses chia seeds, which are a great source of fiber and omega-3’s, and coconut milk, which is an excellent source of healthy fats. This combo of healthy fats, fiber and antioxidants makes this pudding the perfect option to support gut health, balance hormones and cut down cravings – especially during the holidays. This recipe is a healthy treat, but don’t let it deter you because it’s pure tasty too.
Ingredient
1 can full-fat coconut milk
1 cup unsweetened almond milk
½ cup fresh mint leaves
1 bar 90% chocolate (approx. 2.5-3 oz)
1 teaspoon coconut sugar or honey (optional)
¼ cup plus 2 tablespoons chia seeds
Pinch of sea salt
Directions
- Fill a small saucepan with 2 inches of water. Place a heatproof glass or metal bowl over the saucepan. The bowl should not touch the water. Place over medium high heat for water to come to a simmer.
- Add coconut milk, almond milk, and mint to the bowl. Allow milk mixture to come to a gentle simmer and steep the mint for approximately 10-15 minutes. Make sure it does not come to a boil.
- Once steeped, taste to make sure the mint has had enough time to infuse. If it’s minty enough for you, use a slotted spoon to scoop out the mint leaves. If you want it mint-ier, let it steep 5-10 more minutes.
- Remove bowl from heat and add the chocolate bar (broken into squares) and coconut sugar to the warm milk. Whisk the mixture until the chocolate is melted and fully incorporated. Sprinkle in the chia seeds and whisk until chia seeds are evenly distributed and the chia has started to absorb some of the liquid, about 3 minutes. Cover the bowl with a towel and let sit for 20-30 minutes to allow the chia seeds to fully hydrate.
- Once the chia has absorbed the liquid and looks more solid, pour the mixture into a high speed blender. You can tell that the chia has absorbed the milk mixture when the seeds look plump and stick together. There should not be any liquid left on the surface of the mixture. Puree the pudding mixture until very smooth, about 2 minutes. If you don’t have a high speed blender you can skip this step.
- Pour mixture into evenly individual cups and top with fresh mint, coconut flakes, cacao nibs or blackberries. Store covered in the refrigerator for up to 5 days – if it lasts that long.
