Healthy Chocolate Pudding

Healthy Chocolate Peanut Butter Pudding (Dairy-Free & Naturally Sweetened)

Craving something rich, chocolatey, and satisfying—but want to skip the refined sugar and dairy? This Healthy Chocolate Nut Butter Pudding is your answer. Creamy, decadent, and naturally sweetened with dates, this wholesome treat feels indulgent but fuels your body with plant-based goodness.

Perfect for meal prep or an after-dinner treat, this vegan chocolate pudding is high in fiber, contains plant-based protein, and satisfies sweet cravings without the guilt.

Enjoy!

xoxo

SiLLibake

Healthy Chocolate Pudding

Perfect for meal prep or an after-dinner treat, this vegan healthy chocolate pudding is high in fiber, contains plant-based protein, sweetened with dates and satisfies sweet cravings without the guilt.

Why You’ll Love This Healthy Chocolate Pudding:

• Naturally sweetened with Medjool dates

• Dairy-free and vegan using soy milk (or your favorite plant milk)

• Creamy and smooth with no refined sugar or artificial thickeners

• Kid-approved and adult-friendly

• Great source of fiber and healthy fats

• Great source of protein thanks to soy milk

Variations & Tips:

• Nut-free? Replace peanut butter with sunflower seed butter.

• Add protein: Mix in a scoop of chocolate or vanilla protein powder during the blending step.

• Texture boost: Fold in chia seeds after cooking for a thicker pudding with extra fiber.

• Make it mocha: Add 1 tsp instant espresso powder to the base for a mocha twist.

Store the pudding in airtight containers or jars in the fridge for up to 5 days. The texture will stay creamy and set. Stir gently before serving if any separation occurs.

Healthy Chocolate Pudding

RECIPE: Healthy Chocolate Pudding

Yield 4 servings

Prep 5 mins

Cook 5-6 min

Healthy Chocolate Pudding

Craving something chocolatey, creamy, and guilt-free? This vegan chocolate pudding is naturally sweetened with soft Medjool dates, packed with plant-based protein from soy milk and nut butter, and made extra luscious with rich cacao powder — no refined sugar, no dairy, no nonsense!

Ingredients:

10 Medjool dates 220 g, pitted

About 3 cups boiling water, for plumping the dates

1/4 cup unsweetened cocoa powder, 21g

3 tablespoons cornstarch, 24g

½ teaspoon kosher salt

2 cups plant-based milk, 480g (I used unsweetened soy milk, use any milk)

3 tablespoons smooth peanut butter, 48g

1 teaspoon pure vanilla extract

Directions:

1. Soften the Dates:
   Place the pitted dates in a small bowl and pour enough boiling water over them to cover by about 1 inch. Let sit for 10 minutes, or until the dates are very soft. Using tongs, transfer the dates to a food processor, reserving the soaking water. Add 3 to 4 tablespoons of the reserved water and blend until the mixture is completely smooth and creamy, scraping down the sides as needed.

2. Make the Pudding Base:
   In a small saucepan, whisk together the cocoa powder, cornstarch, and salt. Add 1/2 cup of milk and whisk until smooth and lump-free, making sure to reach into the corners. Whisk in the date puree, peanut butter, and the remaining 1/2 cup of milk. Then whisk in 1 cup of additional milk

3. Cook the Pudding:
   Set the saucepan over medium heat. Whisk frequently as the mixture heats. Once it begins to bubble and thicken, continue whisking constantly for another 30 seconds, ensuring the bottom doesn’t scorch. Remove from heat and stir in the vanilla extract.

4. Chill and Set:
   Evenly divide the pudding among 4 cups or glasses. Cover each tightly with plastic wrap and refrigerate for at least 4 hours, or until fully chilled and set.

5. Serve the puddings topped with the Whipped Cream 

   Macros (approximate) per serving:

   Calories: 244 kcal | Protein: 7.8 g | Carbohydrates: 35 g | Fiber: 3.8 g | Sugars: 27 g (natural from dates) | Fat: 8.8 g

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