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Chocolate Teff Pudding with Roasted Strawberries

Serves 6.


    Chocolate Teff Pudding with Roasted Strawberries

    Who says dessert can’t deliver clutch nutritional value? Whole grain teff expunges its starch during cooking so it can be whipped into a chocolatey pudding. And teff happens to be rich in plant-based iron, which your body will absorb more easily when it’s paired with exceptionally sweet vitamin C-loaded roasted strawberries. Sprinkle on pumpkin seeds for a bit of crunch and more energizing iron. You can even add a couple dollops of Greek yogurt.


    Strawberry fields forever

    Yes, you can improve upon luscious local strawberries. Roasting the berries brings out their natural acidity and sweetness. Bonus: the released juices thicken into a caramel-like sweet sauce.


    Chocolate Teff Pudding with Roasted Strawberries


    • 3/4 cup (180 mL) teff
    • 3/4 cup (180 mL) pitted dried plums (prunes)
    • 1/3 cup (80 mL) cocoa powder
    • 1/4 cup (60 mL) almond butter
    • 1 tsp (5 mL) vanilla extract
    • 1 tsp (5 mL) cinnamon
    • 1 tsp (5 mL) ground ginger
    • 3 cups (750 mL) strawberries, hulled
    • 2 Tbsp (30 mL) granulated cane sugar
    • 1/3 cup (80 mL) unsalted toasted pumpkin seeds
    • 3 Tbsp (45 mL) maple syrup (optional)


    Per serving:

    • calories298
    • protein9g
    • fat11g
      • saturated fat2g
      • trans fat0g
    • carbohydrates48g
      • sugars17g
      • fibre7g
    • sodium8mg



    In medium-sized saucepan, bring 3 1/4 cups (910 mL) water, teff, and a couple pinches of salt to a boil. Reduce heat and simmer, covered, until teff is tender and a gelatinous mixture has formed, stirring occasionally to prevent clumping and sticking to the bottom of the pan, about 25 minutes. Let teff slightly cool.


    In bowl, place dried plums, cover with warm water, and let soak for 30 minutes.


    In blender container, place 1/2 cup (125 mL) of the plum soaking water, soaked plums, cooked teff, cocoa powder, almond butter, vanilla, cinnamon, and ginger, and blend until smooth. If your machine is struggling, you can add a bit more of the plum soaking liquid. Chill pudding for at least 2 hours before serving.


    Preheat oven to 400 C (200 F). Place strawberries on parchment paper-lined rimmed baking sheet and toss with sugar. Bake for 20 minutes, stirring twice, or until strawberries are tender and their released juices have thickened. Scrape up berries and their sauce.


    Divide teff pudding among serving bowls and top with roasted strawberries, pumpkin seeds, and maple syrup, if using.


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    This recipe is part of the Power Couples collection.



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