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!
- 1/3 - 1/2 Cup Whole Sugar (such as Rapadura, Sucanat, coconut sugar, etc)
- 3 Tbs Cocoa or Cacao Powder
- 1/4 tsp Sea Salt
- 6 Tbs Arrowroot Powder
- 4 Cups Whole Non-Homogenized Milk
- Warm milk in heavy bottomed 2-quart saucepan over medium heat, stirring occasionally. Meanwhile, mix very well all dry ingredients in medium bowl.
- 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.
- 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.