What is it with desserts that even when your stomach is full, its hard to say no? As I am learning now in my Nutritionist training, we need to include good fats in our meals so that we not only get all the benefits of the fats but so that we feel satiated by the meal. Meaning we need to eat a completely balanced meal with good quality proteins, carbohydrates (mostly vegetables and some grains) and good fats in order for us to feel satisfied and get all the nutrients we need. That is the best way to avoid cravings since cravings are a sign of nutrient deficiency.
That does makes a lot of sense, however, I do also think that a large part of wanting to eat desserts is psychological – we derive more than just physical satisfaction when we eat desserts. We experience a sense of fulfilment, maybe even a feeling of recklessness and an innate joy when we eat desserts. And if you deny yourself that pleasurable experience, you are going to feel deprived. Hence you can see how most health conscious foodies will still make healthy dessert creations that give them that happiness. And that includes me too:) And the best part is that you can get plenty of desserts that give you joy without using any refined sugar or refined flour or any hydrogenated fats that are bad for you. You can browse my ‘Healthy Desserts’ category of recipes to see the healthy variations of desserts I have created over the past two years.
Now this chocolate pudding is one such creation that I ended up making two weeks ago when I served my kids some leftover ‘Halwa (fudge)’ from our Holi celebrations. Since I couldn’t have that because it had dairy and gluten, I quickly had to come up with something for myself. It was a cold snowy day and so a warm chocolate pudding instantly came to mind and I rustled this up in less than 15 mins! Some coconut milk, arrowroot starch and some cocoa or carob and you are good to go!
I loved to eat this ooey gooey pudding warm but you could place it in the refrigerator for a while and have it cold if you have the patience to wait that is :). If you try this recipe, do let me know how you like it by putting your comments below!
Sharing this recipe at the weekly Paleo/AIP Recipe Roundtable hosted by Phoenix Helix.
The recipe below may contain one or more affiliate links. This means that if you click the link and decide to buy a product, I get a small commission. Your price stays the same, but your purchase helps to support this blog at the same time
- In a small bowl, mix the arrowroot starch and tapioca starch with the water and keep aside.
- In a small sauce pan, heat the coconut milk keeping heat on low. Add the maple syrup, sea salt and the carob (or cocoa). Stir to mix well and to avoid lumps.
- After the coconut milk has been heating for about 2 mins, take the arrowroot mixture and again giving it a quick stir, pour it slowly into the pan with the coconut milk mixture stirring continuously with one hand as you add the slurry using your other hand. Within 1 minute, the mixture will begin to thicken and resemble a pudding or custard texture. Turn heat off and add the vanilla.
- If you want your pudding to be extra creamy and rich, whip the coconut cream in a small bowl with a whisk and fold into the pudding before serving!