Before clean eating Caleb almost always picked a Jello chocolate pudding as his dessert after lunch. After going clean I explained to him that the jello pudding cups had ‘bad’ sugar in them and that we would have to find another choice. I tried many different pudding recipes, one made with tofu, another with yogurt, even one with avocado but none of them got the thumbs up from him. I finally got his approval with this recipe. In fact he liked it so much he ate some for lunch and asked if he could have it again for his snack later that day.


  • 1/4 cup brown rice syrup
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons organic cornstarch
  • 1/8 teaspoon fine sea salt
  • 2 cups milk, low fat or non fat
  • 1 large egg
  • 1/2 cup semi sweet grain sweetened chocolate chips


  1. Lightly beat the egg in a medium sized bowl and set aside.
  2. Whisk together the cocoa powder, cornstarch and salt in a 2 quart sauce pan.
  3. Add in the brown rice syrup and a small amount of milk (about 1/4 cup). Whisk until smooth.

    Add the milk and whisk until smooth

  4. Add the remainder of the milk, whisk well and place over medium high heat.
  5. Bring to a boil, lower heat to low and whisk constantly for about 4-5 minutes until  thickened. Remove from heat.
  6. Add a small amount, about a teaspoonful, of the chocolate mixture to the egg, whisking constantly. Do this several times, a teaspoonful at a time until you have about 1/4 cup of the chocolate mixed into the egg. (this will slowly temper the egg so you don’t end up with scrambled eggs)
  7. Gradually add the rest of the chocolate mixture to the egg mixture whisking constantly.

    Add the chocolate chips to the pudding and whisk until melted and smooth

  8. Add the chocolate chips and whisk until they are melted and the mixture is smooth.
  9. Immediately pour the pudding into ramekins or cups. Place a layer of wax paper over the pudding to prevent a skin from forming.
  10. Refrigerate at least an hour or two or until the pudding is cold.
  11. Remove the wax paper and serve.

Nutritional Info:

Makes 4 cups (approximately 8 oz size).

Serving size 1 cup.

Nutrients per serving:  Calories: 183, Cal. from Fat: 54, Total Fat: 6g, Sat. Fat: 3g, Carbs: 25.5g, Fiber: 2.5g, Sugars: 14g, Protein: 7.5g, Sodium: 89mg, Chol: 55mg


Any leftover pudding can be stored in a sealed container in the fridge for up to 3 days.


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