Chocolate Pudding Recipe

I know it may seem a little out of place to have a chocolate pudding recipe on a natural meats website… but real food is real food, and I am sometimes just as shocked by the amount of sugar in homemade recipes as I am by the widespread use of unnecessary additives in commercially prepared food. I had some extra milk over the weekend and had a hankering for some chocolate pudding.

So I looked up a recipe in my cookbook and was appalled by the amount of sugar it called for. No way was I going to add that much, plus the method was way too complicated, so I simplified it, cut the sugar down to almost 1/3 of the original amount, and everyone loved it. Plus I got my pudding fix. So try this!


Chocolate Pudding
  1. 1/3 - 1/2 Cup Whole Sugar (such as Rapadura, Sucanat, coconut sugar, etc)
  2. 3 Tbs Cocoa or Cacao Powder
  3. 1/4 tsp Sea Salt
  4. 6 Tbs Arrowroot Powder
  5. 4 Cups Whole Non-Homogenized Milk
  1. Warm milk in heavy bottomed 2-quart saucepan over medium heat, stirring occasionally. Meanwhile, mix very well all dry ingredients in medium bowl.
  2. When milk is hot but not boiling, pour about 1 cup into the bowl of dry ingredients and whisk thoroughly. Pour mixture back into hot milk in saucepan, stirring very well. Increase heat to medium-high, stirring constantly, until mixture simmers. Reduce heat to low and continue stirring for 2 minutes.
  3. Remove from heat and place in ceramic or glass dish. Cover with plastic, pressing plastic onto top of pudding to prevent skin from forming. Chill for several hours.
Shady Grove Ranch

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