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.
Move over gooey chocolate mug cakes, there’s a new healthier dessert in my life. Seriously, I can’t believe how good these puddings are!
I really want to like chia seed pudding, and occasionally I’ll get a really good one when dining out, but everytime I make them at home, I’m underwhelmed. But 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 ;).
What You’ll Need
- Uncooked amaranth
- Unsweetened vanilla almond milk
- Dark chocolate (I used 80% dark cocoa), squares or chips
- Pure maple syrup
- Vanilla extract
- Optional: raspberries, mint, and/or sea salt to top
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.
How to Top These
While I like both the bright color and flavor that raspberries add to these 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 prefered these with a small sprinkle of sea salt for that sweet and salty combo.
What would you top these with? I’d love to hear your ideas in the comments below or see your creations on Instagram – be sure to tag @TheHealthyToast_RD!
Dark Chocolate Amaranth Pudding
- 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.