2 Ingredient Healthy Chocolate Pudding
This unique healthy chocolate pudding contains only 2 ingredients and doesn't require any added sugar, starch, gelatin or dairy. This pudding also doesn't require any cooking or baking.
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.
Serving: 1pudding, Calories: 91kcal, Carbohydrates: 24g, Protein: 2g, Fat: 1g, Saturated Fat: 0.4g, Sodium: 2mg, Fiber: 6g, Sugar: 14g, NET CARBS: 18
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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