This chocolate chia pudding is so rich and delicious, it’s hard to believe that it’s also pretty healthy. You can indulge in this yummy chia recipe for breakfast or serve it up for dessert after supper!
Chia is one of those fancy “superfoods” that’s chock full of good-for-you vitamins, minerals, and micronutrients, but knowing something is healthy is a lot easier than actually working it into your day-to-day. Sure you can toss some chia seeds into your morning smoothie, but how else do you incorporate chia into your daily routine?
Related Reading: Superfood: 10 Delicious Chia Recipes
What I love about this chia recipe is that not only is it super tasty, but you’re using the chia seeds raw, which mean you’re getting the maximum health benefit! Raw, soaked chia seeds absorb lots of moisture. They plump up into a texture almost like a smaller version of tapioca while still keeping a little bit of the crunch that’s so nice about chia seeds.
I first made this pudding for a pot luck supper and used way more chia seeds than necessary – maybe twice the amount in the recipe below. Chia takes some time to soak, and when after an hour things were still looking runny, I started adding more seeds. The resulting dish was still tasty, but I’d describe the texture as “overly chewy.” Learn from my mistake! The chia-to-milk ratio below works nicely, you just need to allow enough soaking time.
This recipe is adapted from Lisa’s beautiful chia parfait at Vegan Culinary Crusade. If you like this recipe, I recommend checking out her site – she’s a cooking genius!
Chocolate Chia Pudding
Prep time: 5 minutes; Soaking time: 4 hours; Yield: 1 serving
- 1 cup unsweetened almond, soy, coconut, or cashew milk
- 2 tablespoons chia seeds
- 1 teaspoon cocoa powder
- 1/4 teaspoon cinnamon
- 1/2 tablespoon maple syrup, or more to taste
- Combine all of your ingredients in a Mason jar or other small, glass container with a lid.
- Refrigerate for at least 4 hours, stirring once an hour to keep the seeds from clumping.
This makes a single serving, so you can scale this recipe up or down. If you want to eat this for breakfast all week long, whip up a big batch and scoop out servings each morning. It will keep for a week in the fridge and is delicious on its own or topped with fresh fruit, toasted cashews, or both!
What’s your favorite chia recipe? I’d love to hear how you’re eating more chia!