Growing up, I wasn't like most children my age. I didn't really relish in cakes, and cookies. I was more of a cheese and crackers kind of girl. I always wanted elaborate homemade meals (much to my father's chagrin) instead of an easy McDonald's pick up. I didn't choose cereal in most cases, as I was known from the age of 8 to be up making homemade omelets and pancakes for breakfast.
I begged for creamy chicken and wild rice soup, and loved build your own salad nights. I preferred orange juice to soda, and even loved when my aunt would take me to Gloria Jean's to get a fancy coffee drink (I drank more coffee at 12 than I do now).
I must admit, looking back, it seems odd.
BUT there was an item I did love, chocolate snack packs. Ice cold out of the fridge, I would scrape and scrape the plastic container, even though it was obvious all the pudding was gone. Once I became older, I had to get creative as I no longer ate processed foods.
The answer was in a chocolate spiked yogurt. It is so thick, rich, and wonderfully deep in chocolate flavor. Feel free to add peanut butter, chopped fruit, spices, anything your heart desires.
This recipe is extremely simple, literally you throw the ingredients together and stir until it is creamy. Add more honey if you prefer. Jake and I like to stay on the less sweet side, so if you need more add a little more after you taste the initial mixture. Even though it is simple, I will divulge some interesting factors I discovered with the differing yogurts I tested with this recipe.
Since there isn’t a lot of sugar in the recipe, I truly believe the full fat Greek yogurt I used worked a lot better than the fat free Greek yogurt. The two I tested this with were:
1. Straus Family Creamery Plain Greek Yogurt (my favorite yogurt in the world)
2. Fage 0% Fat Free Greek Yogurt
You can use all types of Greek yogurt (let me know if you try it with regular yogurt too!), but I felt the full fat worked the best, because it is incredibly silky, rich, and indulgent. The fat free was incredibly delicious as well (and we devoured that one), but two interesting factors to point out when I mixed it up. The fat free made the mixture a lot thicker, and since there wasn’t any fat for the sugar to latch on, it was much tangier, like the plain Greek yogurt. Therefore, I had to use more honey to balance the sweet and bitter of the cacao. Once the sugar was balanced, it tasted closer to a frosting texture, so if you use the fat free, just know the texture will be slightly different.
I would think a nice cream top yogurt would work beautifully with this as well.
A bowlful of healthy decadence, this is one of my favorite go to healthy desserts, or easy, filling breakfasts.
No cook chocolate pudding
Four simple ingredients, a few minutes, and boom. Bad ass pudding that is suitable for breakfast as well as a late night dish. Dig in, you deserve it!
Prep time: 5 minutes
Total time: 5 minutes
Yield: 1 cup, 2 servings (1/2 cup serving each)
Calories per serving: 225
Fat per serving: 8
- 1 cup Greek Yogurt *preferably full fat
- 1/4 cup plus 1 tablespoons (5 tablespoons total) cacao powder (or unsweetened cocoa powder)
- 1 tablepoon raw honey (or more according to your taste)
- 2 teaspoons vanilla extract
- pomegranate seeds optional
- Add yogurt, vanilla and salt (if used), give a quick whisk.
- Add honey and cacao powder.
- Mix well until combined, it will take about 15-20 seconds, keep mixing, it will seem like it is dry, KEEP GOING, it will start to come together and become impossibly smooth.
- Once you reach a silky texture, top with whatever extras and devour.