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+ servings

Mexican Chocolate Chia Pudding

With exotic cinnamon, cayenne pepper and sea salt, this vegan Mexican Chocolate Chia Pudding are a perfect breakfast indulgence or anytime treat.
Course Breakfast
Cuisine Chocolate
Keyword Chocolate Chia Pudding
Prep Time 5 minutes
Refrigeration Time 4 hours
Servings 2
Calories 344kcal


  • 1 and 1/2 dairy-free milk almond or soy
  • 1/3 cup chia seeds
  • 2 tablespoons cocoa
  • 1 tablespoon almond butter
  • 1 ripe banana
  • 2 medjool dates pitted and roughly chopped
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon freshly made black coffee
  • 1/4 teaspoon ground cinnamon
  • a small pinch of cayenne pepper optional
  • a good pinch of sea salt
  • 1 tablespoon mesquite powder optional


  • 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. 


Calories: 344kcal | Carbohydrates: 50g | Protein: 13g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 37mg | Potassium: 683mg | Fiber: 17g | Sugar: 24g | Vitamin A: 74IU | Vitamin C: 6mg | Calcium: 276mg | Iron: 4mg