This rich, melt-in-the-mouth chocolate pudding takes five minutes to prepare, then thickens all by itself in a quarter of an hour, without even going into the fridge. Here, ground flaxseed replaces chia and gives a creamier, almost mousse-like texture. The juicy pomegranate seeds add a tangy, colourful touch that contrasts beautifully with the depth of the cacao.
Raw chocolate pudding with flaxseed and pomegranate
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Ingredients
- 60 g ground flaxseed (ideally freshly ground)
- 20 g raw cacao powder
- Honey, to taste
- 1/2 teaspoon ground cardamom (optional)
- 240 ml almond milk (or another plant-based milk)
- the seeds of 1 pomegranate
Method
- In a mixing bowl, combine the ground flaxseed, cacao, honey, cardamom and almond milk.
- Leave to rest for about 15 minutes at room temperature, until the pudding thickens.
- Divide between two bowls and sprinkle with pomegranate seeds.
- Enjoy straight away, or keep for up to 2 days in the fridge.
Tip
Grind the flaxseed just before making the pudding: freshly ground, it gels better and keeps a mild taste. To remove the pomegranate seeds without splashes, cut the fruit in half and tap the back of each half with a wooden spoon over a bowl.
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FAQ: your questions about chocolate flaxseed pudding
What is a chocolate pudding?
It is a creamy dessert eaten with a spoon, similar to a custard-style dessert cream. The classic English-speaking version is thickened with starch and cooked, whereas this one is raw: the ground flaxseed swells in the almond milk and thickens the mixture in about fifteen minutes. Raw cacao gives it its intense flavour, and the pomegranate arils a tangy touch.
How do you make a chia seed pudding?
Mix about 40 g of chia seeds with 250 ml of plant-based milk, sweeten to taste and stir again after 5 minutes to avoid lumps. Leave to set for at least 20 minutes, or overnight in the fridge. Ground flaxseed works on the same principle, with a smoother texture, as in this chocolate pudding.
How do you eat a pomegranate?
You eat the arils, the small seeds wrapped in juicy pulp, pips included; the skin and the bitter white membranes should be discarded. To remove them, cut off the top of the fruit, score the skin along the dividing walls, open it into quarters, then pull out the seeds over a bowl. You can then sprinkle them over a dessert like this pudding, a salad or a breakfast bowl.
Can vegans eat chocolate?
Yes, as long as it contains no milk or other animal-derived ingredient. Cacao powder is entirely plant-based, and many dark chocolates are too, but always check the ingredient list. This pudding made with raw cacao and almond milk is plant-based; for a strictly vegan version, sweeten it with blended dates rather than honey.
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