Walking Through Lavender Fields
Teff Chocolate Pudding photo 1

Teff or Amaranth Chocolate Pudding (V, GF)

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 hidding 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 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.

Please try to use soy milk for cooking because it really increases the creaminess of the final product. Maybe some other milks can work too. I tried almond milk but that didn’t work so well.

Choose the toppings that you want for this pudding. Some of my suggestions are whipped coconut 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)

Chocolate pudding made of healthy and gluten free grains.
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Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Dessert
Servings 1
Calories 289 kcal


  • 50 g teff or amaranth
  • 125 ml (1/2 cup + 1 tsp) water (100 ml is enough for amaranth)
  • 125 ml (1/2 cup + 1 tsp) unsweetened soy milk (100 ml is enough for amaranth)
  • 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 full fat coconut milk if needed

Optional decoration:

  • whipped coconut 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 15-20 min (20 min for amaranth).
  • Transfer cooked grains and whatever liquid is left in the pot to a food processor.
  • Add vanilla, cinnamon, maple syrup (or dried black mulberries), cocoa powder (½ of the amount written if you are using mulberries) and coconut cream. Mix on high speed until it becomes a pudding. If it's too dry, add some water from a can of full fat coconut milk (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 8 grams of dried black mulberries instead of maple syrup. In this case 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 and a can of full fat coconut milk 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: 289kcalCarbohydrates: 49gProtein: 12gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gSodium: 71mgPotassium: 296mgFiber: 6gSugar: 9gVitamin A: 4IUCalcium: 110mgIron: 4mg
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