Dark Chocolate Amaranth Pudding

Dark Chocolate Amaranth Pudding

Tastes like brownie batter, this dark chocolate amaranth pudding is a healthy way to satisfy those chocolate cravings. Get the recipe now.

Move over gooey chocolate mug cakes, there’s a new healthier dessert in my life. Seriously, I can’t believe how good these dark chocolate amaranth puddings are!

I really want to like chia seed pudding, and occasionally I’ll get a really good one when dining out, but most of the time when I make them at home, I’m underwhelmed.

But chocolate amaranth pudding, now that’s a dessert.

Now, there’s two ways you can eat these: warm off the stove or chilled after a bout in the freezer.

Personally, I like these best warm as it really does taste like brownie batter. However, Bry preferred them cold as the chocolate flavor deepens and the texture becomes super creamy and thick.

This recipe does make 4 servings, so you really don’t have to choose: eat a bowl the night-of while it’s warm, then eat the leftovers cold the next day ;).

Bowl of dark chocolate amaranth pudding with raspberries and mint

What You’ll Need

  • Uncooked amaranth
  • Unsweetened vanilla almond milk
  • Dark chocolate (I used 80% dark cocoa), squares or chips
  • Pure maple syrup
  • Salt
  • Vanilla extract
  • Optional: raspberries, mint, and/or sea salt to top
Uncooked amaranth in a measuring cup with dark chocolate squares and raspberries

What is Amaranth? And can I use another grain?

For the full low-down on amaranth, check out my guide here. Briefly, amaranth is a gluten-free pseudocereal, similar to quinoa. In addition to being rich in vitamins and minerals, amaranth contains more protein than any other grain.

Unlike other grains, amaranth does soften on the outside, but the inside retains its characteristic crunch or pop. As a result, I don’t recommend using another grain in its place as the consistency and texture will be completely wrong.

While you can find amaranth in most major grocery stores, I usually buy mine on Amazon.

Spoon digging into a bowl of dark chocolate amaranth pudding with raspberries and mint

How to Top These Dark Chocolate Amaranth Puddings

While I like both the bright color and flavor that raspberries add to these chocolate amaranth puddings, strawberries or pomegranates would also be delicious. As for the mint, it’s more of a garnish, so feel free to leave it off.

Personally, I think the acidity from the raspberries was enough to balance out the bitterness and richness of the dark chocolate.

However, Bry preferred these with a small sprinkle of sea salt for that sweet and salty combo.

What will you top these dark chocolate amaranth puddings with?

I’d love to hear your ideas in the comments below or see your creations on Instagram – be sure to tag @TheHealthyToast_RD!

Tray of dark chocolate amaranth puddings

More Healthy Chocolate Recipes You Might Like

Bowl of dark chocolate amaranth pudding with raspberries and mint

Dark Chocolate Amaranth Pudding

Tastes like brownie batter, yet is filled with heart-healthy fiber and antioxidants, this dark chocolate amaranth pudding is a healthy way to satisfy those chocolate cravings.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: Chocolate Amaranth Pudding, Gluten-Free Dessert
Servings: 4
Calories: 240kcal


  • ½ cup 120 grams uncooked amaranth
  • 2 cups unsweetened vanilla almond milk
  • 3.5 ounces dark chocolate I used 80% dark cocoa
  • 1 tablespoon pure maple syrup
  • ¼ teaspoon salt
  • ¼ teaspoon vanilla extract
  • Optional: raspberries mint, and/or sea salt to top


  • Rinse amaranth and place in a small saucepan.
  • Add almond milk and bring to a light boil over medium-high heat.
  • Once boiling, reduce heat to a simmer and cook for 35 minutes.
  • While amaranth cooks, chop chocolate.
  • Once amaranth is cooked, stir in chocolate, salt, syrup, and vanilla extract.
  • Pour into four bowls and top with raspberries, mint, and a sprinkle of sea salt. Option to eat immediately while hot, or store in fridge for at least one hour to serve chilled. Leftovers keep for up to 5 days in the fridge.


Nutrition for 1/4 of recipe: 240 calories, 12 g fat (6 g saturated fat), 32 g carbohydrate, 4 g fiber, 13 g sugar, 5 g protein
Chocolate amaranth pudding with raspberries and fresh mint Pinterest image

Add a comment


  • Maliha AvatarMalihaa year ago

    Thank you for this recipe, sounds lovely! I’m guessing the dark chocolate won’t make it very sweet. I love amaranth, but I find it cooks in a very short time – around 10 minutes. I’m trying to avoid/reduce chocolate at the moment due to acid reflux, so I will probably try this with just a teaspoon of cocoa powder and carob molasses.

    • The Healthy Toast AvatarThe Healthy Toasta year ago

      I hope it turns out well Maliha!

  • About Kelli McGrane Headshot

    I’m Kelli MS, RD, and my mission is to prove that eating healthier doesn’t have to be complicated or restrictive. Follow along to learn more about food and cooking, with an emphasis on breakfast and sweet treats!

    About Kelli McGrane Headshot

    Welcome to The Healthy Toast!

    Here you’ll find realistic healthy recipes designed by a registered dietitian with your busy lifestyle in mind.

    Whether you’re a busy professional or new mom, the goal of The Healthy Toast is to provide you with the recipes and nutrition info you need to live your healthiest life, even when life gets crazy. As I’m a firm believer in a whole-foods, non-diet approach, I hope my website shows that good nutrition doesn’t have to be complicated or restrictive. 

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