COLLAGEN PROTEIN CHOCOLATE PUDDING
Now that this Collagen Protein Chocolate Pudding has come into my life, I want to make it every week! I can't get enough of the decadent chocolate flavor and chilled pudding texture with whipped topping and shaved chocolate. Ya gotta try it! The ingredients are pretty basic and it's super easy to make. As always, this dessert is low in sugar, gluten-free and dairy-free too!
Did you know? Non-organic or conventional cocoa is one of most heavily-sprayed crops when it comes to chemical pesticides. Cocoa is also grown in countries that lack the pesticide and labor regulations we have in the States. (source) This is why I have started buying organic fair trade cacao!
First off, the collagen is 100% optional and no substitutions need to be made omitting it. However, the collagen adds protein making this a balanced snack versus a not-so-filling dessert!
I use and recommend flavorless LIV Body Marine Collagen because it's highly bioavailable and high in Type I collagen which our bodies need most. Marine collagen also tends to be more pure than bovine collagen. You can use my code NOEXCUSES for 20% off all LIV Body products, including their vegan protein and performance supplements.
Cornstarch, tapioca, or arrowroot starch?
You can use any powdered starch in this pudding recipe, but the measurements do change slightly. For cornstarch, you're going to need three tablespoons. For tapioca starch, you may need up to six tablespoons. And, for arrowroot starch, you only need two tablespoons. To keep the carbs down (and because it works well) I used arrowroot starch.
Choosing high-quality cacao and dark chocolate
I used to always wonder what was meant by "high quality cacao" or chocolate. Now, knowing conventional cocoa is one of most heavily pesticide-sprayed crops, I try to always choose 100% organic cacao and chocolate products!
It's also important to choose "fair trade" cacao products because many countries use unfair labor practices to harvest cacao and produce chocolate. Choosing fair trade chocolate ensures workers are making a fair living wage to get out of poverty (more here).
And if you ask me, organic cacao does taste better too!
For the sweetener, I used a powdered monk fruit blend. I think powdered sweetener works best here to avoid a granular texture. You can use any powdered sweetener that measures like sugar (such as Swerve or Lakanto). Powdered sugar will work too but you're getting added sugar and carbs.
I cannot make any solid recommendations for using honey or maple syrup... just maybe reduce the amount of milk by however much you add.
I topped this Collagen Protein Chocolate Pudding with dairy free whipped topping and shaved dark chocolate. So good!
Here's the printable recipe - I hope you'll leave a comment below if you try it ;)
This post contains affiliate links and is sponsored by LIV Body.
Collagen Protein Chocolate Pudding
Now that this Collagen Protein Chocolate Pudding has come into my life, I want to make it every week! I can't get enough of the decadent chocolate flavor and chilled pudding texture with whipped topping and shaved chocolate. Ya gotta try it! The ingredients are prettybasic and it's super easy to make. As always, this dessert is low in sugar, gluten-free and dairy-free too!
2 cups unsweetened almond milk (or milk of choice)
1/2 cup calorie-free powdered sweetener (I used a monk fruit blend that measures like sugar)
- 1/4 cup unsweetened cacao powder
6 scoops (50g) flavorless collagen powder (I used LIV Body Marine Collagen, code NOEXCUSES for 20% off)
- 2 tbsp. arrowroot starch (or 3 tbsp. corn starch) + 1/2 cup unsweetened almond milk
2 oz. 70% cacao dark chocolate
- 3/4 tsp. pure vanilla extract
1/8 tsp. salt (optional)
6 tbsp. dairy-free whipped topping
6 tsp. shaved dark chocolate
Heat 2 cups of unsweetened almond milk over medium heat until warm.
Whisk in sweetener, cacao powder, and collagen.
In a small bowl, mix together starch and additional half cup of milk, then pour into saucepan, whisking as you pour.
Bring saucepan contents to a low boil over medium-high heat; stirring constantly for about 2 minutes.
Remove from heat and stir in dark chocolate, vanilla, and salt until chocolate is melted and combined.
Pour slightly thickened mixture into an 8"x6" dish and place in the fridge to chill for a minimum of 3 hours. Pudding will set in fridge (do not freeze).
Skim off top "film" and divide pudding into three 1-cup containers.
Garnish with 2 tbsp. whipped topping and 2 tsp. shaved chocolate (optional). Leftovers will keep in the fridge covered for at least three days.
Calories (per serving, minus optionals): 230kcal, Fat: 8.7g, Sat fat: 3.5g, Carbs: 22g, Fiber: 5g, Sugar: 9g, Protein: 18g, Sodium: 174mg
Calories (per serving, including optionals): 281kcal, Fat: 11.7g, Sat fat: 5.7g, Carbs: 29g, Fiber: 5g, Sugar: 13g, Protein: 19g, Sodium: 271mg
Any suggested modifications of I don’t have any chocolate on hand?
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December 06, 2022
Hi Norah! To get the same consistency, I would reduce the milk by ¼ cup (to compensate for no cacao powder), increase the vanilla to 1 tsp. and add 2 oz. coconut butter or white chocolate in place of the dark chocolate. Then instead of shaved, chocolate, try some berries or banana!