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Decadent Chocolate Chia Pudding

Decadent Chocolate Chia Pudding

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

Ingredients

  • 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

Cooking Directions

  1. Combine all of your ingredients in a Mason jar or other small, glass container with a lid.
  2. 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!

Read more: All recipes, Basics, Desserts, Diet & Nutrition, Eating for Health, Food, Health, Raw, Vegan, Vegetarian, , , , , , , , ,

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Becky Striepe

Becky Striepe is a freelance writer and vegan crafter living in Atlanta, Georgia. Her life’s mission is to make green crafting and vegan food accessible to everyone! Like this article? You can follow Becky on Twitter or find her on Facebook!

62 comments

+ add your own
6:41AM PDT on Jun 18, 2014

Thanks for sharing, sounds yummy!

1:17PM PST on Feb 23, 2014

finally a success ! the problem laid in the definition of "a cup"... I put way too much milk ^^
thanks for the recipe it is delicious !

1:26AM PST on Jan 30, 2014

How can you make it solidify ? I tried it this morning and it stayed liquid...

6:01AM PST on Nov 4, 2013

Thanks.

6:46AM PDT on Jun 16, 2013

Can I use ground chia/flax instead?

2:41PM PDT on May 24, 2013

Thanks! I have only used chia seeds in salads because I didn't know what else to do with them----I will try this!

5:14PM PDT on May 20, 2013

Sounds great!...Going to be trying this...Thanks for sharing...

4:47PM PDT on May 20, 2013

I will prepare it it right now to have it for breakfast tomorrow.

4:47PM PDT on Apr 13, 2013

might be good with carob and vanilla, chia are wonderful, do try them!

8:50PM PDT on Mar 11, 2013

interesting I'll try it

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Thanks for sharing, very interesting and useful.

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Thank you. My rest is outside with my dog.

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