Here’s a Vegan Millet Chocolate Pudding recipe that’s creamy, richly chocolatey without being bitter, and naturally sweetened—with millet and coconut milk as the base. You can top it with a fruit compote and a dollop of vegan whipped cream for a dreamy dessert or serve it as a fancy breakfast!
🍋 Vegan Millet Chocolate Pudding
Gluten-free. plant-based and refined sugar–free.
Serves: 4–6
Chill time: 2–3 hours (or overnight)
Prep + Cook Time: 40 minutes
Ingredients:
Pudding Base:
1 1/2 cup (300 g) uncooked millet, rinsed well
3 1/2 to 4 cups water (to cook the millet)
1/4 tsp sea salt
1 can (400 ml) full-fat coconut milk
1/2 cup maple syrup or other liquid sweetener such as agave or date syrup (adjust to taste)
3 tablespoons scoopable coconut oil
60 g (1/2 cup) cacao powder (may sub cocoa powder, or carob powder)
2 tbsp organic cane sugar or coconut sugar (optional, for added sweetness)
2 tsp pure vanilla extract
Instructions:
Cook Millet:
In a saucepan, combine rinsed millet, water, and salt. Bring to a boil, then cover and simmer over low heat for 20–25 minutes, until soft and the water is absorbed. Drain any excess water at the end of cooking. Let sit 5 minutes covered. If the millet seems to absorb the water faster than it cooks, I pour off the water still in the pot (if any) and add more water to cover, and then bring to a boil, turn down to simmer, and let it simmer until the water is absorbed (up to 15 minutes-- stir and watch carefully for browning). I find that this totally erases any bitter taste in the millet and makes it very easy to blend to the silky smooth consistency I like.
Blend:
Transfer the cooked millet to a blender. Add coconut milk, maple syrup, sugar (if using), vanilla, coconut oil and cacao powder. Blend until very smooth and creamy, scraping down as needed. You may need to do this in batches if your blender is really straining because of the load. You really can't go wrong by investing in a heavy-duty blender like a Vitamix, (affiliate ad).
Taste and Adjust:
Add more maple syrup to adjust the flavor. It should taste creamy and sweet. If you want it a little thinner, ad a little more dairy-free milk (almond, for example).
Chill:
Pour into serving glasses or jars. Chill at least 2–3 hours (or overnight) to thicken and develop flavor.
Serve:
Garnish with a poof of coconut whipping cream, cashew cream, or a maple drizzle if desired.
Note & Variation:
Low sugar: Omit cane sugar and rely solely on maple syrup and fruit toppings.
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