Make this snack in the morning so it has time to set and then eat it at 4pm – which is the worst time for me. I usually get home and hit the cupboard – cookies, nuts, popcorn, crackers and hummus – a little snack to tide me over – this bad eating habit alone is probably my biggest downfall.
Let’s just say this chocolate pudding is DELICIOUS! I can’t believe I can eat this and lose weight – the 3oz serving was so rich I felt a little sick after it – seriously. It’s heavier than the Chocolate Panna Cotta from Michael Mina in Made in America – and yet it doesn’t have the cream. Just lots of chocolate! It’s definitely a keeper.
I’ve also used this recipe to make a great popsicle!
Oh and you should also know that I can’t stand chestnuts – hubby loves them – so my heart sank when I read the recipe. Never fear – there’s none of that usual chalky texture in this dessert/snack – they chestnuts are lost in the decadent creamy chocolate creation… more of this please!
Chocolate Chestnut and Coconut Pudding
1/2 cup good quality bitter chocolate finely chopped or bitter chocolate chips
2 tablespoons peeled and cooked chestnuts (I used canned from France)
1 tablespoon unsweetened cocoa powder
4 whole pitted dates (I used local California Deglet Noor dates)
2 tablespoons unsweetened coconut flakes (I used Bob’s Mill)
Makes 2 servings (3 ounces each)
1. Melt the chocolate on the defrost setting in the microwave or over a double boiler. Set aside.
2. Place the chestnuts, cocoa powder, dates and coconut flakes in the blender and pulse to blend.
3. Add the melted chocolate and pulse to combine.
4. Add ½ cup of water to make a thick soupy consistency.
5. Divide into small glasses – the prettier the better and refrigerate for at least 2 hours so that it sets and is ready to eat.