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Teff Chocolate Pudding photo 1

Teff or Amaranth Chocolate Pudding (V, GF)

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It all started with me trying different grains for porridge instead of oats. I tried every grain possible: quinoa, millet, teff, amaranth, kamut, bulgur… My favourites are teff and black quinoa porridge. Then I got to wonder how these grains would taste if I transform them into a pudding like the one with buckwheat porridge. I felt the taste of teff would pair with chocolate very well. And it did.

I love the taste of this pudding. You won’t be able to tell that teff or amaranth are hiding in there. My grain of choice is teff but you can choose amaranth. If you wish you can also make it without added sugar and use medjool dates or even dried black mulberries instead of maple syrup. Black mulberries also add some chocolate flavour to the dish so you can use less cocoa powder in the mixture.

Choose the toppings that you want for this pudding. Some of my suggestions are whipped plant based cream, crushed roasted hazelnuts, cookie crumbs, blackberries, figs or shaved chocolate.

If you’re more of a vanilla pudding person, check my recipe for kamut / bulgur / millet vanilla banana wafer cream pudding.

Teff Chocolate Pudding photo 2

Teff or Amaranth Chocolate Pudding (V, GF)

This chocolate pudding is made of gluten free grains as a base. You won't be able to tell that teff or amaranth are hiding in there.
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Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Dessert
Servings 1
Calories 291 kcal


  • 50 g teff or amaranth
  • 135 ml (1/2 cup + 1 tbsp) water (100 ml is enough for amaranth)
  • 135 ml (1/2 cup + 1 tbsp) unsweetened soy milk (100 ml is enough for amaranth)
  • a pinch of salt
  • 1/16 tsp vanilla powder
  • 1/16 tsp Ceylon cinnamon powder
  • 10 ml (2 tsp) maple syrup
  • 5 g (2 tsp) cocoa powder
  • 7.5 ml (1/2 tbsp) coconut cream (just the cream from a can of coconut cream without water)
  • water from a can of coconut cream if needed

Optional decoration:

  • whipped plant based cream
  • blackberries
  • sliced fig
  • roasted and crushed hazelnuts
  • cookie crumbs or a whole cookie tucked into pudding
  • shaved chocolate


  • Put teff or amaranth in a pot over high heat and roast it until it leaves a nutty smell in the air.
  • Add water, soy milk and salt. When it boils, turn the heat to low and cook for 20 min. Stir several times in between, especially towards the end of cooking as the mixture is getting thick and can get stuck to the bottom of the pot.
  • Transfer cooked grains and whatever liquid is left in the pot to a blender.
  • Add vanilla, cinnamon, maple syrup, cocoa powder and coconut cream. Mix on high speed until it becomes a pudding. If it's too dry, add some water from a can of coconut cream (I didn't need to).
  • Transfer mixture to a bowl or a glass in which you want to serve this dish and put it in the fridge for half an hour or so (I often eat it warm also).
  • Top with desired toppings before serving.


*If you wish you can sweeten the pudding with 2 small medjool dates or even 8 grams of dried black mulberries instead of maple syrup. If you use mulberries reduce cocoa powder to 1 tsp as mulberries also add some chocolate flavour. Put mulberries in the blender first and crush them because otherwise they won’t incorporate in the mixture well enough.
*Put a can of coconut cream in the refrigerator a few hours before you start.
*Prep time does not include half an hour in the fridge.
*Nutrition facts calculated for teff as a grain of choice, sweetened with maple syrup and they don’t include optional toppings.


Serving: 1servingCalories: 291kcalCarbohydrates: 49gProtein: 12gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gSodium: 49mgPotassium: 296mgFiber: 6gSugar: 9gVitamin A: 4IUCalcium: 109mgIron: 4mg
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