Creamy 6-ingredient chocolate pudding made superfood-style with roasted beets. This dessert is both healthier than traditional pudding, and easier to prepare!
If you’re aware of or have made my 4-Ingredient Raw Chocolate Mousse, you already know where I’m going with this.
What can I say? I’ve never been one to keep secrets.
That’s right, I’m bringing forth a very similar recipe to the chocolate mousse (which is still one of the most visited recipes on this site) I posted a couple years ago, but throwing in some roasted beets and calling it pudding.
If you enjoy both beets and chocolate, I highly recommend you try this out!
Flavor-wise, this pudding is very rich and chocolaty with a (detectable) earthy beet undertone.
You can definitely taste the beet, but for me, beets enhance chocolate desserts with a very pleasant je ne sais quois.
It’s difficult to describe! Not so difficult to consume.
Texture-wise, we’re talking silky-smooth, melt-on-your-tongue delight.
Of course this won’t have the same texture as a pudding made with dairy and tempered egg yolks, but to me, the big flavor and smooth texture make this pudding completely addictive.
Because I cook so frequently and have a lot of food to get through each week, whenever I make chocolate mousse or pudding, I store any leftovers in a jar in the freezer.
You know what happens at that point? It legit becomes ice cream, I shit you not. Which reminds me…if you’re craving a great dairy-free no-churn chocolate ice cream recipe, here she blows!
Red Velvet supreme?
Yes! Seriously though, you can go at it with or without beets.
Serve this pudding with a dollop of Coconut Whipped Cream, and/or chocolate shavings….and/or edible flowers if that’s your jam 😉
If for some unknown reason you happen to get the munchies today, enjoy this beet and avocado chocolate pudding!
- Add all of the ingredients for the pudding to a food processor. Process until completely smooth. Note: you may need to stop the food processor a couple times to scrape the sides and re-start to get it to a smooth consistency.
- Taste the pudding for flavor and add more pure maple syrup or sea salt to taste.
- Transfer pudding to a sealable container and refrigerate until chilled. Serve with coconut whipped cream on top!
Leftovers can be stored in the refrigerator in a sealed container for up to 5 days, or frozen.
Nutrition InformationYield 4 Serving Size 1 Serving
Amount Per Serving Calories 299Total Fat 17gUnsaturated Fat 0gCarbohydrates 29gFiber 10gSugar 20gProtein 6g