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.
^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. If you’ve tried my Fudgy Paleo Beetroot Brownies, Chocolate Beet Cake, or Chocolate Beet Muffins, you’re probably already familiar with that unique flavor. 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? YAS! Srsly 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…
- 2 large ripe avocados, peeled and diced
- 1/2 cup raw cacao powder, or unsweetened cocoa powder
- 1/2 cup red beet, roasted
- 1/2 cup full-fat canned coconut milk
- 1/3 cup pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon sea salt
- 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.
- 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 g
Amount Per Serving Unsaturated Fat 0g