By Karyl Leavings. Updated February 2025. ⭐⭐⭐⭐⭐ from 327 votes.
This Healthy Chocolate Pudding is the silky smooth, chocolate rich, better for you dessert you will want to keep in your fridge all week. It is made with simple pantry staples, thickens beautifully on the stovetop, and chills into a spoon ready treat that feels indulgent but tastes fresh and light. This is chocolate comfort in its coziest form, all with nourishing ingredients.
Table of Contents
Easy Chocolate Pudding (Healthy and Creamy)
- Total Time: 13
- Yield: 4 1x
- Diet: Vegetarian
Description
A silky healthy chocolate pudding made with cocoa milk maple syrup and Greek yogurt for a creamy naturally sweet dessert that is ready in about 15 minutes.
Ingredients
1 1/2 cups (360 ml) milk of choice
1/4 cup (25 g) unsweetened cocoa powder
3 tablespoons (24 g) cornstarch or arrowroot powder
3 to 4 tablespoons (60 to 80 g) maple syrup to taste
1/2 cup (120 g) plain Greek yogurt
1 teaspoon (5 ml) vanilla extract
Pinch of fine sea salt
Optional toppings: fresh berries shaved chocolate or granola
Instructions
1. In a medium saucepan whisk together the cocoa powder and cornstarch until no lumps remain.
2. Slowly whisk in about 1 cup of the milk until smooth then whisk in the remaining milk.
3. Place the pan over medium heat and cook 5 to 8 minutes whisking constantly until the mixture thickens and small bubbles form around the edges.
4. Remove the pan from the heat and whisk in the maple syrup vanilla extract and a pinch of salt then taste and adjust sweetness if needed.
5. Let the mixture cool for 2 to 3 minutes then whisk in the Greek yogurt until the pudding is very smooth and creamy.
6. Divide the pudding into 4 small jars or bowls cover and refrigerate 1 to 2 hours or until fully chilled and set then serve with your favorite toppings.
Notes
Dairy free option: use almond or oat milk and a coconut based yogurt for the same creamy texture.
For thicker pudding add an extra teaspoon of cornstarch or cook 1 to 2 minutes longer before removing from the heat.
If the chilled pudding is too thick whisk in a splash of milk until it loosens to your liking.
Store leftovers covered in the refrigerator for up to 4 days and avoid freezing as the texture can become grainy.
- Prep Time: 5
- Cook Time: 8
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/2 cup)
- Calories: 150
- Sugar: 17
- Sodium: 80
- Fat: 3.5
- Saturated Fat: 2
- Unsaturated Fat: 1.5
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 2
- Protein: 7
- Cholesterol: 10
About This Recipe
This healthy chocolate pudding is a stovetop classic reinvented with a lighter, nutrient forward ingredient list. Instead of heavy cream or egg yolks, this version uses milk, cocoa, cornstarch, and Greek yogurt to create a creamy, pudding style texture that feels decadent but sits easy on the stomach.
It works because Greek yogurt cools the pudding into a lush, velvety spoonful while cornstarch handles the thickening. Maple syrup offers a softer sweetness that blends instantly into warm cocoa. The result is a chocolate pudding that tastes like a treat and behaves like a balanced snack.
Make it on busy weeknights, tuck it into lunchboxes, portion it into small jars for meal prep, or serve it as a simple crowd pleasing dessert. It holds well, chills fast, and layers beautifully with berries or granola.
Why You Will Love It
- Creamy and rich without heavy cream
- Sweetened naturally with maple syrup
- Ready in about 10 minutes
- Kid friendly and great for meal prep
- Customizable for dairy free, high protein, and low sugar diets
Key Ingredients and Notes
Milk
Use any unsweetened milk. Dairy milk thickens fastest and creates the most classic pudding texture, but almond milk and oat milk work wonderfully too. If using oat milk, reduce sweetener slightly because the milk is naturally sweeter.
Unsweetened Cocoa Powder
Cocoa provides depth and true chocolate flavor. Dutch process cocoa will give a deeper color and smoother taste, while natural cocoa provides a brighter chocolate note. Learn more about cocoa varieties at King Arthur Baking which offers excellent cocoa guides.
Cornstarch or Arrowroot (3 tablespoons or 24 g)
This is your thickener. Cornstarch gives the most traditional pudding texture. Arrowroot creates a slightly glossier finish. Both work at a 1 to 1 ratio.
Maple Syrup (3 to 4 tablespoons or 60 to 80 g)
Adds gentle, natural sweetness. Honey works too, but wait until the mixture is off the heat to add it. For notes on natural sweeteners, Healthline provides a helpful breakdown of glycemic differences.
Greek Yogurt (1/2 cup or 120 g)
The secret ingredient. It cools the pudding while adding protein and creaminess. Use plain, unsweetened yogurt. For a dairy free version, coconut yogurt works beautifully.
Vanilla Extract and Salt
Vanilla rounds out the chocolate flavor. Salt deepens it. Never skip the pinch.
Optional Boosts
A teaspoon of espresso powder intensifies the chocolate. A dash of cinnamon adds warmth. A swirl of almond butter turns it into a dessert snack hybrid.
While preparing ingredients, consider pairing this recipe with something textured and nutritious like my Coconut Chocolate Energy Squares which offer a delightful chew that complements spoonable desserts.
How to Make Healthy Chocolate Pudding
1. Whisk Dry Ingredients
In a medium saucepan, whisk cocoa powder and cornstarch until no lumps remain. Slowly add 1 cup of milk (240 ml), whisking continuously until smooth. Once smooth, whisk in the remaining half cup of milk.
2. Cook Until Thickened
Place the saucepan over medium heat. Cook for 5 to 8 minutes, whisking constantly. The mixture will begin to steam, then thicken. When it coats the back of a spoon and small bubbles appear along the edges, remove from heat.
Visual cue: The pudding should look glossy and thick enough that dragging your spatula across the bottom leaves a brief trail.
3. Sweeten and Flavor
Off the heat, whisk in maple syrup, vanilla, and a pinch of salt. Taste and adjust sweetness as desired.
4. Stir in Greek Yogurt
Let the pudding cool 2 to 3 minutes, then whisk in the Greek yogurt. The yogurt thickens it further and gives that ultra creamy final texture.
5. Chill and Serve
Pour into jars or small bowls. Cover and refrigerate 1 to 2 hours or until cold and set. Serve plain or topped with fresh berries, shaved chocolate, or crunchy granola. This pudding pairs wonderfully with fruit forward treats like No Bake Strawberry Cheesecake Cups.
Pro Tips for Success
- Whisk constantly while the pudding cooks so the cornstarch activates evenly.
- Heat gently. High heat can scorch cocoa or cause clumping.
- Add yogurt off heat to prevent curdling.
- For extra smooth pudding, strain through a fine mesh sieve before chilling.
- Chill in shallow wide bowls for faster setting.
- Use quality cocoa for the richest flavor.
- If the pudding gets too thick after chilling, whisk in 1 tablespoon milk at a time until silky again.
Variations and Substitutions
Dairy Free Version
Use almond or oat milk and a coconut based yogurt. The texture remains smooth and luscious.
High Protein Version
Replace half of the milk with chocolate protein shake or whisk in 1 scoop of chocolate whey or plant protein after the pudding has cooled slightly. If you love protein rich desserts, try my Chocolate Chip Protein Cookies next.
Sugar Free Version
Use monk fruit syrup or allulose syrup. Avoid granulated sweeteners since they can leave a gritty texture.
Mocha Pudding
Add 1 teaspoon instant espresso powder.
Mexican Chocolate Pudding
Add a pinch of cinnamon plus a tiny pinch of cayenne for warm spice.
Peanut Butter Chocolate Pudding
Stir in 1 tablespoon peanut butter at the end for a Reese’s style twist.
Serving and Storage
Refrigeration
Store in airtight containers up to 4 days. Texture stays smooth and thick.
Freezing
Not recommended. Freezing can cause separation and a grainy consistency.
Reheating
If you want it warm, heat gently on the stovetop or microwave in 10 second bursts, adding a splash of milk as needed.
Shelf Life
3 to 4 days chilled. Always keep covered.
FAQs
Why did my pudding turn lumpy
Lumps usually form when cornstarch does not fully dissolve before heating. Whisk cocoa and cornstarch thoroughly with the first splash of milk until smooth. You can always strain the pudding through a sieve before chilling.
Can I use cacao powder instead of cocoa
Yes, but cacao powder is stronger and slightly more bitter. Start with 3 tablespoons instead of 4. Cacao also reacts differently to heat since it is less processed, but it works well in this recipe with gentle cooking.
Can I make this pudding without cornstarch
Yes. Use arrowroot starch in the same amount. It thickens a bit faster and gives a shiny finish. Tapioca starch also works but creates a looser texture.
How do I make it thicker
Cook it slightly longer until it bubbles at the edges. For an ultra thick version, add 1 extra teaspoon cornstarch (about 3 g). Always allow full chill time since the pudding thickens more as it cools.
Can I double the recipe
Absolutely. Use a larger pot and whisk vigorously to prevent clumping. Increase cook time by 1 to 2 minutes. Larger batches chill best in one large dish instead of separate jars.
