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 ;).
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.
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.
I’d love to hear your ideas in the comments below or see your creations on Instagram – be sure to tag @TheHealthyToast_RD!
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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.
I hope it turns out well Maliha!