This walnut chocolate pudding is sweet but not too sweet, with a rich, creamy texture. Give this easy and delicious recipe a try if you’re looking for nutrient-rich homemade desserts, like this cashew butter fudge, which is another tasty option.
Ingredients and Substitutions
You can use either raw or roasted walnuts in this pudding. I went with raw this time.
I recommend using dark chocolate with approximately 70-85% cacao solids in this mousse. That percentage usually provides the ideal sweetness level.
Vanilla extract enhances the other flavors in this pudding. I recommend using pure vanilla extract as opposed to artificial flavoring if possible.
A small amount of sea salt balances the sweetness of this pudding. You can omit it, or substitute regular table salt if necessary.
How to Make Walnut Chocolate Pudding
Add the walnuts, cold water, maple syrup, vanilla extract, and sea salt to a high-powered blender. Blend until smooth and creamy, with no walnut chunks remaining.
Melt the chocolate using your preferred method:
Stovetop: Add the chopped dark chocolate to a pan over low heat. Stir constantly until just melted, then remove from the heat. Microwave: Heat in 20-second bursts, stirring between each, until melted.
Transfer the melted chocolate to the blender. Blend until smooth.
Transfer to a container and chill for 30 minutes before serving. Store in the fridge for up to three days, but note that the texture becomes firmer (similar to cheesecake) the longer it’s chilled.
Walnut Chocolate Pudding Recipe
Equipment
- High-powered blender
Ingredients
- 1 cup walnuts
- 1 cup cold water
- 2 tablespoons maple syrup (reduce to 1 tablespoon for a lower-sugar version)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 1 cup chopped dark chocolate (approximately 6 oz)
Instructions
- Add 1 cup walnuts, 1 cup cold water, 2 tablespoons maple syrup, 1 teaspoon pure vanilla extract, and 1/4 teaspoon sea salt to a high-powered blender.
- Blend until smooth and creamy, with no walnut chunks remaining.
- Melt 1 cup chopped dark chocolate using your preferred method:
- Stovetop: Add the chopped dark chocolate to a pan over low heat. Stir constantly until just melted, then remove from the heat. Microwave: Heat in 20-second bursts, stirring between each, until melted.
- Transfer the melted chocolate to the blender.
- Blend until smooth.
- Transfer to a container and chill for 30 minutes before serving. See notes below for details about longer-term storage.
Notes
- Store in the fridge for up to three days, but note that the texture becomes firmer (similar to cheesecake) the longer it’s chilled.
