Last updated on December 4th, 2020 at 11:15 pm
With a hint of cinnamon, cayenne pepper and sea salt, this Mexican-inspired Chocolate Chia Pudding is a perfect healthy breakfast indulgence or anytime treat. Made with whole ingredients and no added sugar, this gorgeous chocolate bowl is wickedly good, in every way.
Make it in 5-minutes the night before and have breakfast ready for the morning.
Chia seeds are a great little powerhouse to keep in the kitchen. They are small but nutritionally mighty and a little goes a long way. Besides using them in puddings, I use chia seeds to thicken sauces like in my one-pot spaghetti with olives and lemon. They are that versatile. I always have a jar in my fridge for a quick and easy protein boost.
- a healthy way to get your chocolate fix: this pudding is full of chocolate flavour but made with whole ingredients
- a make ahead breakfast: chia puddings are easy to prep the night before so you have breakfast ready to go first thing in the morning
- so quick: this recipe only takes around 5 minutes to prepare!
- vegan and gluten-free: chia seeds are naturally vegan and gluten-free
- adaptable: if you just want a simple chocolate pudding just omit the cinnamon and chilli
Are Chia Seeds Really Healthy?
Totally! Chia seeds are a considered a superfood because they are loaded with nutrients and offer health benefits. Some of those benefits include:
- They are high in antioxidants essential to a healthy diet
- Chia seeds are largely made up of fibre. In fact, almost all the carbs in chia seeds are fibre.
- Chia seeds are a good source of high quality protein to help you feel fuller for longer. They contain all 9 essential amino acids making them a complete protein. These acids cannot be made by the body.
- They are high good fats, like omega 3 fatty acids. Chia seeds are the richest plant source of omega-3 fatty acids! Two tablespoons of chia seeds (28 grams) contain around 140 calories, 4 grams of protein, 11 grams of fiber, 7 grams of unsaturated fat, 18% RDA for calcium, and trace minerals including zinc and copper.
Source: Harvard School Of Public Health
Healthline : 11 Proven Health Benefits of Chia Seeds
This chocolate chia pudding has easy to find ingredients with a little spice thrown in.
Coffee: coffee enhances the flavour of the chocolate but you can skip it if you don't like coffee.
Dates: dates are a natural sweetener and they help to thicken this chocolate chia pudding but if you don't have any you can add 1 or 2 tablespoons of maple syrup
Almond butter: you can swap out almond butter for a seed butter or cashew butter. I wouldn't use peanut butter as it will change the flavour completely.
How to Make Chia Pudding
Honestly, making this chocolate chia pudding is child's play. In 3 easy steps this decadent but healthy bowl is ready for breakfast.
Step 1: Blend the ingredients, except the chia seeds, in a blender.
Step 2: Add the chia seeds and pulse to break them up a little
Steps 3 and 4: Pour the pudding in to jars or bowls and refrigerate for a few hours before serving with fresh fruit and dark chocolate shavings.
You may be wondering why I blend the chia seeds. It's all about the texture, baby. Pulsing the seeds with the other ingredients breaks them down a little making the finished pudding smoother and creamier.
Chia Pudding FAQs
You can use soy, almond, cashew, coconut...any dairy-free milk you like.
Chocolate chia pudding can we stored, covered, in the fridge for 4 to 5 days. This means you can make a larger batch and enjoy it throughout the week.
I like to give my pudding a quick stir before serving.
You can! You could freeze individual serving sizes in sealed freezer-proof container and freeze for up to 2 months. Pop each in the refrigerate to thaw overnight (6 - 8 hours) to serve.
That's OK. The chia seeds are going to absorb a heap of that liquid and turn in to a thick and wonderful chia pudding.
Yup! Omit the cinnamon and cayenne pepper for a simple chocolate pudding.
Looking for more simple breakfast ideas?
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Mexican Chocolate Chia Pudding
- 1 and ½ cups dairy-free milk almond or soy
- ⅓ cup chia seeds
- 2 tablespoons cocoa
- 1 tablespoon almond butter
- 1 ripe banana
- 2 medjool dates pitted and roughly chopped
- ½ teaspoon vanilla extract
- 1 tablespoon freshly made black coffee
- ¼-½ teaspoon ground cinnamon to taste
- a small pinch of cayenne pepper optional
- a good pinch of sea salt
- Place all the ingredients, except the chia seeds, in a blender and blend until smooth
- Add the chia seeds and pulse three or four times
- Pour the mixture in to either two bowls or three glasses.
- Cover with foil and place in the fridge to set overnight or for at least four hours.
- Serve with your choice of fresh fruit, dark chocolate shavings, granola or buckinis. For added indulgence, serve with whipped vanilla coconut cream.
I like to give my pudding a quick stir before serving. Does chia pudding freeze? It does! You could freeze individual serving sizes in sealed freezer-proof containers and freeze for up to 2 months. Pop each in the refrigerate to thaw overnight (6 - 8 hours) to serve.