No-cook Chocolate Ricotta Pudding


This pudding is thick, and so rich a small dish will more than satisfy you. Serve with fresh berries for a contrast to the richness, and cookie crumbles for a lovely crunch. It’s best to use whole-milk ricotta cheese in this recipe as low-fat will produce a grainy pudding. This recipe is a perfect no-cook dessert for hot summer days.



  • 1/2 cup Sucanat or other granulated unrefined sugar (demerara, turbinado, rapadura, etc.)
  • 1/4 cup good cocoa powder
  • 1/4 teaspoon vanilla extract


  1. Place Sucanat in food processor and process to make powdered Sucanat.
  2. Add 1 pound ricotta cheese and 1/4 cup cocoa powder, and continue processing until blended.
  3. Add the vanilla extract towards the end of processing. 
  4. Blend for another minute or until smooth and rich. If your processor is having trouble, or you would like to thin the pudding just a bit, add a splash of any type of milk.
  5. Spoon the mixture into four serving dishes and refrigerate for at least an hour, or up to 24 hours.  

Serve with fresh berries and crumbled crunchy cookies.


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