Of course, if there’s chocolate involved, all thoughts of “diet variety” disappear faster than the old peppers in our dried-up garden when a hungry Maddies is around (oh, how I wish I couldn’t use that comparison). I’ll happily eat this spiced chocolate amaranth pudding to the exclusion of other grains until I’m sick of chocolate.
Wait, where’s that laughing coming from?
I made a maple coconut amaranth pudding months ago, and while that pudding was delicious, it doesn’t compare to the smooth creaminess of this chocolate confection. Even better, it’s easy to make a vegan version; see recipe below for details.
As I told the customers at Strawberry Fields as they sampled this pudding during my open hours,
This is the only time today you’ll eat a whole-grain pudding.
(And yes, I italicized and set off that quote to make it seem more important. Although now I’ve pointed it out, so.)
The pudding was universally a hit. There’s nothing more satisfying than seeing someone cradle a bag of amaranth while vowing to try your recipe. Adapted from this one.
Spiced Chocolate Amaranth Pudding
Prep Time: 5 min
Cook Time: 30 min + 1 hr chill
Keywords: dessert amaranth chocolate pudding
Ingredients (3 cups)
- 3 cups nonfat milk or almond milk
- 1 cup amaranth
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup sugar, divided
- 2 large eggs or 2 tablespoons chia seeds dissolved in 6 tablespoons water
- 1/3 cup dark chocolate, chopped (use vegan chocolate if desired)
Mix together milk, amaranth, spices and 1/4 cup sugar in a medium saucepan. Bring to a boil, then reduce heat, cover and simmer for 25 to 30 minutes or until amaranth is tender.
While amaranth cooks, stir together eggs/chia mixture and 1/4 cup sugar in a large bowl. Whisk 1 cup of hot amaranth mixture into bowl, stirring constantly (if using chia seeds instead of eggs, can skip this step). Add egg/chia mixture slowly back into saucepan and simmer, whisking constantly, for 1 minute or until pudding is thickened. Remove from heat and add chocolate. Stir until chocolate melts.
Transfer pudding to serving dish and allow to cool for 15 minutes, stirring occasionally to prevent skin from forming on top. Transfer to refrigerator and cool for at least 45 minutes, continuing to stir occasionally. Serve with garnish of mint or chopped nuts, if desired.
P.S. The aforementioned samples. During my open hours, I also had a “Guess the Whole Grain” contest that was super popular (possibly due to the coupons I was giving away, but I’d like to think my exceptional charm contributed a modicum of interest). Look familiar?
P.P.S. I also brought the “Guess the Whole Grain” contest to a health fair last week, where the winners of the contest won some pretty sweet gift cards. Below, two of my awesome dietetics students who brought friendly knowledge to the table:
P.P.P.S. Let not my lack of charm disturb politeness – have a great week!