This creamy chocolate chia pudding is packed with chocolate flavor and topped with creamy coconut whipped cream and berries of choice on top.
Chocolatey, creamy, and rich in flavor are the three words that best describe this yummy chocolate chia pudding.The chia seeds are mixed with the milk, cocoa, and sweetener of choice in one bowl and it’s refrigerated until the chia seeds are doubled in size. You can make it the night ahead and just blend for less than 2 minutes the next morning. Perfect to have for grab-and-go breakfast or after-workout protein dessert.
This chocolate chia pudding is a great source of protein and lower in calories than the regular pudding.
Ingredients you’ll need to make this chocolate chia pudding
The ingredients you’ll need for this chocolate chia pudding are simple and pretty straightforward!
- chia seeds – they are the base for this pudding; when soaked they expand, become soft and when combined with other mix ins you can can create an indugent guilt free pudding that’s absolutley delicious;
- cocoa powder – I’d recommend using a higher quality cocoa powder because the chocolate flavor comes only from the cocoa;
- milk of choice – uyou can use any milk you like here and it won’t have a huge impact on the flavor of the pudding . Here are a couple of options: vegan milk such as coconut, almond, oat milk, or regular cow milk,
- The sweetener is also a huge part of the pudding. Here you can use any sweetener that has liquid consistency: date syrup, maple syrup, honey or any other sweetener of choice.
The toppings are optional but highly recommended. I love adding coconut whipped cream made from the creamy part of the canned coconut, fresh berries, and granola for crunch!
How to make chocolate chia pudding?
Chocolate chia pudding is one of the easiest recipes that everyone can make. The hardest part is waiting for the chia seeds to soak the wet ingredients. I usually like to do this step the night before so it’s ready to eat the next day for breakfast, or just as a quick sweet treat!
- In a bowl add the chia seeds along with the sifted cocoa powder.
- Pour the milk while constantly whisking. Once all the milk is incorporated add the sweetener and mix again making sure there are no lumps from left from the cocoa powder.
- Transfer the pudding into an airtight container or cover the bowl with plastic wrap – refrigrate for at least 2h and up to 24h.
- Transfer the chia seeds to a blender and pulse a couple of times. This won’t break down the chia seeds but it will help in getting a creaimer pudding and combining all the ingredients once again.
You can have the pudding without blending and it would be just as delicious, I’d recommend giving it a quick mix before servings to make sure everything is combined.
How to store chocolate chia mousse?
Chocolate chia pudding can be stored covered with a lid for up to 4 days in a refrigerator. If the seeds get too thick adding a tablespoon or two of milk would fix everything.
You’ll also love to try:
Cinnamon Rice Pudding Recipe
Chocolate Banana Pudding
No-Bake Vegan Cheesecake
Double Chocolate Banana Muffins
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