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Kelly the Kitchen Kop

Healthy Chocolate Fudgesicles (Homemade Creamy Chocolate Pudding) — Gluten Free!

January 9, 2016 14 Comments

*Amazon or other affiliate links may be included, see full disclosure after the post. I'm not a medical professional, so use anything you read here only as a starting point for your own research.

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Whenever I post dessert recipes, my longtime readers know that I always have to give my little disclaimer:  Yes, this is still a dessert and should only be a once in a while treat due to the sugar content.  But there are some killer nutrient-dense ingredients in here to redeem the recipe a little like the pastured raw milk, pastured egg yolks, and pastured butter of course!

Print Recipe

Homemade Creamy Chocolate Pudding Recipe

First make the pudding, then with the leftovers you can make the healthy chocolate fudgesicles — see below.  My creamy chocolate pudding is from a few different recipes I pulled together and experimented with — if you're a chocolate freak, too, you'll love it…
Servings: 6 Servings
Author: Kelly the Kitchen Kop

Ingredients

  • 1/2 cup organic palm or coconut sugar
  • 3 Tablespoons organic cornstarch
  • 1/2 teaspoon sea salt
  • 4 Tablespoons organic cocoa powder
  • Optional: 1 scoop of this grass-fed collagen for extra nutrients!
  • 2 cups milk
  • 1 cup whole cream --never ultra-pasteurized!
  • 3 large egg yolks
  • 1/2 cup semi-sweet chocolate chips
  • 6 Tablespoons butter, pastured butter from grass-fed cows is best
  • 2 teaspoons organic vanilla extract

Instructions

  • In a medium saucepan, whisk all the dry ingredients together.
  • Whisk in the milk, cream and egg yolks and turn on medium heat.
  • Continue cooking on low-medium heat, stirring/whisking continuously until pudding bubbles and thickens–don't walk away or it will burn, this will likely take about 8-12 minutes.
  • Remove from heat and stir in the chocolate chips, butter and vanilla. Let cool, whisking now and then so it doesn't develop a gummy top. If you're putting it in the fridge, after it cools a bit, place a piece of plastic wrap on top so you can easily lift off the gummy top that will form.

Make pudding popsicles!

You can also use a small spoon to scoop the pudding into some BPA-free popsicle makers and the kids will love them.  Even better:  try these plastic/BPA-free Stainless Steel Popsicle Makers.

You AND your kids will go nuts over these!

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Comments

  1. Lauren Azer says

    January 10, 2016 at 2:36 AM

    Mmmm sounds so indulgent and delicious! Will definitely try this sometime. Thank you!

    Reply
  2. Amy Renee Guenst says

    January 9, 2016 at 11:05 PM

    I’m drooling

    Reply
  3. KitchenKop says

    January 9, 2016 at 3:49 PM

    Hi Rebecca, I haven’t tried it, but yes I do think it would work! You probably will want to try it with a smaller batch first though.
    Kelly

    Reply
  4. Rebecca says

    January 9, 2016 at 1:38 PM

    This sounds awesome! Could you use coconut milk you think?

    Reply
  5. Becky says

    February 5, 2013 at 9:48 PM

    I made this recipe exactly except for the sweeteners. Instead of 1 cup maple syrup and 1 cup cane/other sugar I used 1 cup of raw honey ONLY. It was VERY sweet, so I can’t even imagine how it would have been if I’d doubled it. I might even use less than that next time!! Otherwise it was an excellent recipe, very very rich and decadent. Thanks for the inspiration; with my modifications it will be my go-to recipe for using up my raw milk before it goes sour.

    Reply
  6. Melody says

    June 13, 2012 at 9:21 PM

    Is there substitute for the arrowroot flour? I have arrowroot powder, but no flour. Can any other flour be used? I have white, wheat, rice, and tapioca.

    Thanks!
    Melody

    Reply
    • KitchenKop says

      June 13, 2012 at 9:23 PM

      Arrowroot flour and powder are the same! 🙂

      Reply
  7. Kelsey says

    June 1, 2012 at 5:28 PM

    Oh man. This is definitely going to have to be made this weekend. Although I think I packed up our popsicle trays (we’re in the process of moving)… Rats. Oh well, I’m sure no one will complain about chocolate pudding. 🙂 Question – does this recipe use grade a or grade b maple syrup? At the moment, all we have is grade a, so I was just wondering if this will work fine. Thanks for this, I’m excited to make it! Great way to use up some eggs!

    Reply
    • Kelly the Kitchen Kop says

      June 2, 2012 at 8:46 AM

      It would work fine with either! 🙂

      Reply
  8. Mindy M says

    May 31, 2012 at 6:33 PM

    Sounds yummy! Why do you use just the yolks instead of the whole egg?

    Reply
    • KitchenKop says

      May 31, 2012 at 6:46 PM

      Hi Mindy,

      Good question! That’s covered in this post: https://kellythekitchenkop.com/2010/01/are-raw-eggs-safe-to-eat-real-food-wednesday.html

      🙂

      Reply
  9. KitchenKop says

    May 31, 2012 at 8:49 AM

    A reader just told me that when they use the “print” button above, it leaves off the ingredients! I’m sorry to anyone else who has tried this, I’ve emailed support.

    Kelly

    Reply
  10. Beth says

    May 31, 2012 at 7:52 AM

    Looks delicious, Kelly. The chocolate pudding recipe I use doesn’t use egg. I needed one with minimal steps :). It usually freezes fine for fudgesicles but this last time, about 2 weeks ago, it didn’t freeze hard for some reason and we had to scoop it out and eat it with spoons. I still ate 2 though – that’s why I don’t make it very often!

    Reply
  11. Musings of a Housewife says

    May 31, 2012 at 6:25 AM

    OH YUM!

    Reply

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