There is a long list of amazing chia seed puddings out there. Most of these recipes keep chia seeds in their original form, letting them soak up protein-dense almond milk or Greek yogurt to make pudding. While chia seeds are loaded with antioxidants, fiber and protein, they have a unique texture when they absorb liquid that takes some time for healthy eaters to get used to. That’s why this chocolate-y chia pudding is a great introduction for chia skeptics or the perfect snack to serve kids who balk at the idea of eating something healthy. With how popular chia seeds are now, you can pick them up at most grocery stores.
You can use several different kinds of sweeteners each time you make this recipe. Maple syrup, with its distinct flavor, can sometimes overpower the other ingredients. However, if you love the taste of maple syrup, skip the dates below. Add the maple syrup to the blended ingredients 1 tablespoon at a time until it is sweet enough for you.
This chia pudding recipe is perfect to serve for a holiday party or to serve as a decadent breakfast treat. You can scoop some into a Fit & Fresh container to have as a snack at the office – just make sure to keep it refrigerated!
Blend your chocolate chia pudding for an extra creamy texture.
Chocolate Chia Seed Pudding
1 1/4 cups milk of choice – almond, soy or dairy
1/3 cup chia seeds
1/8 cup water
1/4 cup unsweetened cocoa powder
Maple syrup to taste OR 5-9 dates, pitted (see below)
1/2 tsp ground cinnamon
1/4 tsp sea salt
1/2 tsp vanilla extract
(Recipe adapted from Minimalist Baker)
- Mix together cocoa powder and water first. This will stop the cocoa powder from clumping when other ingredients are added.
- Add milk, vanilla extract, salt and cinnamon. Stir vigorously.
- Pour chia seeds into wet ingredients and stir well. If you want an extra dose of fiber and sweetness, add 5 dates to start (for those using maple syrup as a sweetener, skip this step). If it’s not sweet enough for you, you can always add more once you blend everything.
- Pour all ingredients into a blender. Blend on low to start and continue blending until smooth. The pudding will likely be a little thin – and you may see a few chia seeds remaining – but both of these things are okay. If it’s still not sweet enough, add 1 date at a time and blend.
- Add maple syrup to taste if not using dates.
- Pour blended mixture into large bowl or individual serving dishes and let sit for 3-5 hours or overnight. The chia seeds will absorb the liquid, creating a tasty pudding-like texture.
- Once the pudding has set you can add a dollop of fresh whipped cream or sprinkle raspberries on top for a festive garnish.
Once you try this, you’ll be tempted to try other variations as well. If you love super creamy chia pudding, you can experiment with Greek yogurt, or try other sweeteners like molasses.