Last updated on July 10th, 2022 at 05:47 pm
Made with whole ingredients and no added processed sugars, this chocolate chia pudding is a wickedly good for you.
Make it in 5-minutes the night before and have breakfast ready for the morning.
Why We Love This Recipe
- 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
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.
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
Ingredients and Substitutions
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 A 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.
This is a great tip if your kids don't like textured food. 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?
Peanut Butter Apple Oats Jar Recipe
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Chocolate Chia Pudding
Ingredients
- 1 and ½ cups dairy-free milk almond or soy
- ⅓ cup chia seeds
- 2 tablespoons cocoa or cacao
- 1 tablespoon almond butter
- 2 medjool dates pitted and roughly chopped
- ½ teaspoon vanilla extract
- 1 tablespoon freshly made black coffee (optional)
- a good pinch of sea salt
Instructions
- 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.
Notes
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.
jacquie says
just wanted to give a shout out to the 15 year and say she is way cool and so does not matter what foodgawker says (not that I know what foodgawker is anyway)
and to the adult - I like the way the blog is now. please keep doing it this way.
and to the bother you enjoy your pudding.
Amanda says
Oh, thanks so much Jacquie. That's so kind of you. I like my fifteen year-old too. She worries too much about what others think but her intentions are good. Stay well and thank you again.
Quite Good Food says
I have to say, I adore your new photography style. It's understated and so lovely, who cares what Foodgawker thinks anyway 😉 keep doing what you're doing, it's fabulous x
Amanda says
Thank you, my sweet friend. x