This was just an experiment but I couldn’t believe how well it turned out. I adore homemade chocolate pudding but hadn’t really planned on making a naturally sweetened version. And then I did and oh my god, you guys. This one is creamy, rich, bittersweet and contains no added refined sugar. It’s thickened and sweetened with dates and a bit of honey. I couldn’t stop eating it!
I had originally seen this on Minimalist Baker as a vegan mousse. Though I love coconut and chocolate, I wanted this mousse to taste of just chocolate. Then I realised I have an excess of regular milk at home, plus a little cream. I decided to try this as a dairy version and it’s delicious!
You can certainly use dairy-free chocolate, coconut milk and coconut whipped cream and make this whole thing vegan. The cream on top if course, entirely optional. It doesn’t really need it, unless you want to make the top all pretty and want a little extra indulgence.
The pudding is not very sweet, so add as many dates as you’d like, keeping in mind that the more dates, the thicker this becomes. You can also use a 55% chocolate instead of 75% though of course, the sugar content is higher in less dark chocolates. After an overnight chill, it gets a perfect pudding-mousse consistency. Let me know you like this!
PLEASE READ THE RECIPE NOTES BEFORE BEGINNING.
Chocolate Date Pudding
Ingredients
- 3/4 cup whole milk (190 ml)
- 80 gms finely chopped dark chocolate (70% to 75%)
- 1/4 cup cocoa powder (20 gms)
- Pinch of salt
- 8 pitted dates (see notes)
- 1 tbsp honey or maple syrup
- 1/2 tsp vanilla extract
- Whipped cream, grated chocolate and/or toasted nuts to decorate, optional
Instructions
- Soak the dates in hot water so they become easier to blend. While that's happening, combine the milk, chocolate, cocoa and salt in a saucepan. Stir on low heat until smooth and the chocolate has completely melted.
- Remove from the heat and stir in the vanilla and honey. Set aside to cool for a couple of minutes, until warm but not piping hot.
- Now drain and add the softened dates to a high-powered blender (I found my chutney grinder better here than my blender) and pour in a few spoonfuls of the chocolate mixture. Run the blender till the dates are finely crushed, almost like a paste, scraping down as needed.
- Now pour in the remaining chocolate mixture and blend it all up together. Taste and add more honey or salt if needed. You will see it becoming a little thicker already.
- Allow the mixture to cool for 20 minutes, then pour into a jar or bowl and leave overnight to chill. It will thicken to a pudding-like consistency in about 4 hours, and a thicker, mousse consistency overnight. I like it both ways!
- Decorate with optional whipped cream, grated chocolate or toasted nuts. Keep refrigerated at all times and consume in 3 to 4 days.
Notes
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Skitty says
Miine is still runny, even after chilling it for 24 hours. I followed the recipe just as described, altought used a slightly sweeter chocolate. What can I do to fix this? (It tastes really good btw).
the desserted girl says
Hi, is it a pourable consistency or a bit soft ? You could try reheating the pudding and adding a cornflour slurry (maybe 1/2 tsp cornflour to start) and that should help it thicken further once it’s cooled down.
Klara Daniella Hammer says
I realized I hadn’t brought it to a boil, after that it thickened 😀
Barb says
Do you think you could use coconut milk?
the desserted girl says
Absolutely, the original recipe (linked in the notes) is vegan and uses coconut milk 🙂
Paige says
This is absolutely delicious! I used 100% cocoa and increased the dates. Also used unsweetened vanilla hemp milk. Topped with roasted hazelnuts and flaked salt. Didn’t like using a blender. Going to try with food processor next time.
the desserted girl says
Roasted hazelnuts sound yum! I’m glad you enjoyed this 🙂
Stephanie says
I’m unfamiliar with baking/cooking with dates. Does it matter what kind, Medjool vs deglet noor?
the desserted girl says
I’m so sorry for the really late response here, I’ve somehow missed your comment. If you haven’t tried this recipe yet, I would say any variety of dates will work here. Medjool are usually the sweetest and largest but I used a local, more affordable variety and I was happy with the results.
Ella says
Love chocolate pudding! I have to try this with non dairy milk.
the desserted girl says
I hope you enjoy it !
Vanessa says
Thanks for sharing! Does it keep long?
the desserted girl says
Not very long, see the last step, 3 to 4 days 🙂
Suzanne says
This look so good! What a great way to still enjoy this dish without the allergens!
the desserted girl says
I agree !
Akanksha says
Hey! So while I’d love to make this amazing refined sugar-free version, I don’t have access to dates in this lockdown. What could one do with sugar? A mousse/pudding recipe?
the desserted girl says
Try this https://thedessertedgirl.com/2015/01/19/dangerously-easy-chocolate-pudding/
Amy says
Tasted so good during making it, I had to make it again the next day as I at most of it out of the pan! No self-control. I used chocolate soy milk to give it a little extra richness.
the desserted girl says
Haha I’ve done that too! I’m so glad you liked it and that soy milk works well 🙂