So sometimes I overindulge a little bit and have to get creative with my macros to get back on track. In comes the gelatin-based chocolate pudding. I wanted a little indulgence that wasn't all carbs and fat and made some chocolate pudding with unsweetened coconut milk, cocoa powder, gelatin, stevia, and vanilla extract. This recipe is very versatile and can be adjusted to a very indulgent pudding or a "light" pudding for when you already had your indulgent pudding. The gelatin (which is a good source of protein by the way) creates a smooth texture without having to resort to cornstarch and fat. I don't always substitute stevia for all of my sweeteners, but sometimes I need a balance and use it to tame my cravings while not indulging ridiculously. Otherwise, I would have gone the traditional pudding route or hell, even made some chocolate mousse with cream, eggs, sugar, and bittersweet chocolate!
100 Calorie Chocolate Pudding Recipe
- 1.75 tsp (5 g) gelatin powder
- 2 tbsp (1 oz) cooled coffee
- 1 cup (8 oz) unsweetened coconut milk (not canned)
- 2 tbsp (11 g) unsweetened cocoa powder
- 1/2 tsp (2 g) vanilla extract
- Stevia to taste (I used 2 packets of SweetLeaf)
In a medium bowl, pour in the cooled coffee and sprinkle in the gelatin powder. Let stand for five minutes. Heat the milk in either the microwave (make sure not to boil over) or on a stove top until it begins steaming (not boiling). Whisk in the cocoa powder and stevia until well mixed. Pour the milk mixture over the gelatin mixture, add the vanilla extract, and whisk until well-mixed. Refrigerate for at least two hours. Before serving, use a hand mixer to blend everything together and break up the gelatinous clumps. This will yield a smooth pudding. Serve with toppings of your choice.
You can use this as a base recipe and use any kind of milk and sweetener. Spice it up with some cinnamon next time!
Nutrition: 93 calories, 8.1 g carbs, 6 g fat, 6.4 g protein, 4.6 g fiber
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