This creamy, healthy chocolate pudding is so easy to make. It only needs 2 ingredients and doesn’t require any added sugar, dairy, starch or gelatin. Instead, it uses a secret ingredient to thicken the pudding. The pudding also doesn’t require any cooking or baking.
This unique chocolate pudding is so easy to make and you can’t even tell that it isn’t made with traditional thickening agents like starch or gelatin.
Ingredients
- Persimmons
- Cacao or cocoa powder
Persimmons: The key to this pudding work is persimmons which are in season right now. Specifically, you will want to use hachiya persimmons. There are two main types of persimmons widely available: fuyu and hachiya. Fuyu persimmons are rounder and have a shape similar to beefsteak tomatoes. This type of persimmon can be eaten when still firm and crunchy. Hachiya persimmons are generally bigger with a more elongated shape. This type of persimmon is astringent if eaten while still firm. You must wait for the flesh to be soft before eating it. This recipe works best with hachiya persimmons because the soft flesh is the key to making the base of the pudding. Because of the high amount of pectin contained in hachiya persimmons, the pudding is able to thicken and set without the need for cornstarch or other thickeners. In addition, because persimmons are naturally very sweet, you don’t need additional sugar.
Cacao or cocoa powder: This recipe can be made with cacao or cocoa powder. I found that the pudding sets easier with cacao powder, but some people find the taste of cacao powder to be too bitter. Using cacao powder will make the recipe healthier since cacao powder contains more nutrition. I also tested this with Dutch process cocoa powder. I prefer the flavor of the pudding made with Dutch process because it’s less bitter. However, the pudding doesn’t get as thick so you do need to keep it in the pudding dish and you won’t be able to unmold it. It is possible to get the Dutch process cocoa version to be as thick as the cacao powder one but you will need nearly double the amount of cocoa powder which may be too bitter for some people.
How to Make Chocolate Pudding
- The persimmon flesh and cacao/cocoa powder are combined in a blender until smooth. Immediately pour the mixture into ramekins or other small bowls.
- Place into the fridge for several hours or overnight to set. The puddings should be kept in the fridge until ready to consume.
Texture and Sweetness
This pudding has a smooth texture similar to that of traditional pudding. The pudding will only taste lightly sweet. This is meant to be a healthier chocolate pudding so there is no added sugar. While persimmons are naturally very sweet, many people find cocoa powder to be very bitter. If you are used to eating desserts with regular amounts of sugar or don’t like bittersweet chocolate than this dessert may not be for you. If you are used to eating low sugar desserts or enjoy bittersweet chocolate, then I think you’ll enjoy this unique pudding.
Expert Tips
- This recipe works best with hachiya persimmons. Make sure they are soft before using them. The recipe does not work with fuyu persimmons because even when they are very ripe, their flesh still remains firm and more watery and doesn’t create a creamy smooth base.
- For a firmer, gelatin-like pudding, use hachiya persimmons that have just ripened (they are lightly soft when you press on them). For a creamier chocolate pudding, use hachiya persimmons that are overripe (they are softer and starting to feel squishy when you press on them).
- The amount of cacao or cocoa powder you need to add will vary slightly depending on how much liquid is in your persimmons. If your persimmons are very ripe or overripe and have more liquid, than you will need to add more cacao or cocoa powder to help it set.
- To get the pudding thick enough to unmold onto a plate easily does require adding more cacao or cocoa powder. I recommend to add as much cacao or cocoa powder based on taste and not worry about it setting thick enough to unmold. Even if it’s not thick enough to unmold, it will still have a thick pudding consistency and can just be served and eaten in small bowls.
More Healthier Chocolate Recipes
- 3 Ingredient Healthy Chocolate Fudge
- 4 Ingredient Crispy Chocolate Oatmeal Cookies
- 3 Ingredient Healthy Chocolate Cake
2 Ingredient Healthy Chocolate Pudding
Ingredients
- 8 oz (227 g) ripe hachiya persimmon flesh weight should be after skin and seeds are removed, see note before starting
- 2-4 tbsp (11g -22 g) cacao powder or Dutch process cocoa powder see notes for more details on the amount needed
Instructions
- Add persimmon flesh and cacao or cocoa powder to a blender and blend until completely smooth, scraping sides of blender with a spatula as needed. Taste and add more cacao/cocoa powder if desired and blend again. Keep in mind that the pudding will be slightly sweeter once it sets in the refrigerator.
- Working quickly, transfer your mixture into two small (4 oz) ramekins or similar size small bowls. The mixture does start to thicken right away so you want to transfer the mixture before it becomes too thick. Place into the fridge for a few hours or overnight to firm up. Puddings should be kept in the fridge until ready to be consumed. If your pudding is firm enough, you can turn it upside down onto a plate to unmold it and dust with cocoa powder for a nice presentation. If it's not firm enough to unmold, you can just serve it in the ramekin or bowl.
Notes
- Persimmons note: This recipe works best with hachiya persimmons. Do not use fuyu persimmons. See post for more details. If you want a firmer, more gelatin-like pudding texture that you can also unmold onto a plate, use hachiya persimmons that are just ripe. If you prefer a sweeter, creamier pudding, use persimmons that are more overripe (but know that the pudding may not be thick enough to unmold onto a plate). 8 ounces refers to weight, not volume. Make sure to weigh the persimmon flesh after removing skin and any seeds (hachiya persimmons are generally seedless but sometimes there will be a seed in there).
- Cacao and cocoa powder amount: This recipe works with either cacao powder or Dutch process cocoa powder (it should also work with natural cocoa but we did not test with natural cocoa so we don't know the exact amounts needed). If you enjoy the taste of cacao powder then I recommend you use cacao powder. In addition to it being more nutritious, you also need to use less of it to get the pudding to thicken. Cacao powder is more bitter so you will taste that bitterness which some people may not enjoy. Cocoa powder version will taste less bitter but you will need to add more of it to if you want to unmold it. Here were my general findings:
- 2 tbsp of cacao powder for every 8 oz of persimmon flesh. This should result in a pudding that is thick enough to unmold as long as you used just ripe hachiya persimmons. If you are using very soft, overripe and more watery hachiya persimmons you may need to add a little more cacao powder (1-2 more tbsp).
- 2 tbsp of Dutch process cocoa powder for every 8 oz of persimmon flesh to get it to be thick and pudding like. 4 tbsp needed to get it thick enough to unmold onto a plate (this may be too bitter for some people). Again, this assumes using just ripe hachiya persimmons. The amount of cocoa powder would need to be increased if your persimmons are very ripe and more watery.
- Unless unmolding the puddings onto a plate is very important to you, I recommend just making these to taste. Taste the mixture after you've added 2 tbsp of cacao/cocoa powder and increase as needed. The pudding will still thicken with less cacao/cocoa powder but it just might not be thick enough to unmold. I actually preferred the texture of the ones that were too soft to unmold because the consistency was creamier. The ones firm enough to plate have a more gelatin-like texture to them.
- I made these puddings with Viva Naturals cacao powder* and Rodelle Dutch process cocoa powder (Amazon | Walmart)*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Please note that even though this recipe does not contain any added sugar, persimmons are naturally high in sugar so this recipe may have too much sugar for some people on a low sugar diet.
- Because this recipe is meant to be a healthier recipe, it will not taste that sweet. If you don't like bittersweet chocolate or low sugar desserts, this pudding may not be for you.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
