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Whole Grain Chocolate Pudding

August 31, 2011

Yup, I said whole grain! If you like cream of wheat, this pudding is for you. Inspired by a delicious chocolate, peanut butter and banana dessert that I had yesterday at Candle Café, I decided to do some experimenting in my own kitchen. The result: rich and creamy chocolate-peanut butter teff pudding. Teff is a fine grain, even smaller than a poppy seed that comes in a variety of colors, from white and red to dark brown. When cooked, it takes on a gloppy, thick, sandy consistency similar to peanut butter. Taken one step further and blended in a food processor, it becomes smooth and creamy.

FACT: An eight-ounce serving of teff yields 32% of the USRDA for calcium and 80% for iron. While not a complete protein like quinoa, a 2-ounce serving of teff has 7 grams of protein (equal to an extra large egg!). Teff is low in fat (1 gram per 2-ounce serving), and high in fiber (8 grams per 2-ounce serving). Teff is an excellent source of niacin, thiamin, riboflavin, zinc, magnesium, copper, manganese, boron, phosphorous and potassium.

In all grains, nutrients concentrate in the germ and the bran. With teff, the germ and the bran make up almost the whole grain and because teff is too small to hull, it can’t be refined or lose nutritional value. Teff is also gluten-free.

Chocolate-Peanut Butter Teff Pudding

Yield: 1 quart


1 cup brown teff (soaked overnight)

3 1/2 cups water

1/3 cup peanut butter

1/3 cup unsweetened cocoa powder

¼ maple syrup

¼ cup soymilk (milk or water)

1 tablespoon black strap molasses

2 teaspoons vanilla


I soaked my teff overnight in 1¾ cups water. In the morning I added another 1¾ cups of water with a pinch of salt, brought to a boil and simmered for 20 minutes.

  • Allow cooked teff to cool and add: peanut butter, cocoa powder, maple syrup, molasses and vanilla.
  • Transfer all ingredients to a food processor and blend until smooth. Add soymilk or other liquid to thin to desired consistency.
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