Chocolate pudding. Find me a child who doesn’t love this snack. What’s sad is that a “snack” should really be a mini meal, always including a form of protein, fiber, and healthy fats, but in the USA “snack” usually means a pile of junk food. Chips, crackers, and cookies are what is found in the “snack” aisle of grocery stores.When my kids eat something not so great for an afternoon snack, I can see the difference in their demeanor almost instantly. They are crabby, short-tempered, and rarely make it to dinner without a meltdown. To avoid this problem, some snacks I try to regularly serve are cut fruit and nut butter, hummus with crackers and carrot sticks, or homemade muffins or smoothies, and occasionally, I like to surprise them with something fun. Chocolate pudding for snack gives me two smiling faces, guaranteed.
Put some fun toppings on the side in a dipping cup and let them add them in themselves. I used pomegranate seeds for my kids but any type of cut up fruit, berries or chopped nuts would work well. The ingredients in this chocolate pudding are healthy, energy providing whole foods including sweet potatoes, avocado, and almond butter.
Let’s compare to a Kraft Handi-Snack pudding cup, shall we?
(INGREDIENTS: WATER, NONFAT MILK, SUGAR, MODIFIED CORNSTARCH, COCOA (PROCESSED WITH ALKALI), CONTAINS LESS THAN 2% OF CORNSTARCH, PALM OIL, SALT, SODIUM STEAROYL LACTYLATE (FOR SMOOTH TEXTURE), ARTIFICIAL COLOR, ARTIFICIAL FLAVOR. (Source: kraftrecipes.com)
So basically, it is sugar water with added chemicals. Sounds appetizing, right? Try my recipe for a satisfying but fun snack and watch your kids scrape their bowls clean. Plus, the pudding is made in the blender which means quick prep and easy clean-up. Side note: this is not just a snack for kids, save some for yourself to eat straight out of the fridge after the kids go to sleep at night and I promise you’ll be planning your second batch before the first is even gone. Enjoy!
- 1 heaping cup peeled and diced sweet potatoes (from 1 large or 2 small sweet potatoes)
- 1 medium avocado (do not use an overly ripe avocado or the flavor will be too pronounced)
- ¼ cup unsweetened almond milk
- ¼ cup raw cacao powder or cocoa powder
- ¼ cup brown rice syrup
- 2 Tbsp maple syrup
- 2 Tbsp almond butter
- 1 Tbsp coconut oil
- 1 tsp vanilla extract
- Pinch of salt
- ¼ tsp cinnamon
- Place peeled and diced sweet potatoes in a medium saucepan, cover with water, and bring to a boil. Cook for 10-15 minutes, or until a fork inserted into a potato slides easily through. You can also use a leftover baked sweet potato in place of the boiled potatoes if you have one on hand.
- Drain the potatoes, and add to the base of a blender.
- Add all other ingredients, and blend until silky smooth.
- Scoop the pudding into a glass jar and for best taste and consistency, cover and refrigerate for a few hours before serving. However, the warm chocolate pudding you will be scraping up from the bottom of the blender is delicious in its own right.
- Serve pudding in small bowls with a variety of toppings, pictured here is my dessert with pomegranate seeds and cacao nibs.