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It took me a long time to warm up to the idea of eating chia pudding. Chia seeds? Like the ones used to grow chia pets?! In PUDDING?! It just sounded……gross. Forgive me, but it sounded awful and not appetizing at all. And then I saw it on Instagram. And I kept seeing it in my feed, over and over, posts of people gushing about how delicious their chia pudding was. So I gave in and gave it a go, and once I did I was completely hooked. It’s thick, naturally sweet, decadent, and the best part – it’s good for you. So if you haven’t tried it yet, I encourage you to give this chocolate chia pudding a try. You may just get hooked, too.
Using Chia Seeds in Pudding
The trick to a good chia pudding is allowing the seeds ample time to soak up the liquid. In this recipe the seeds absorb the almond milk, resulting in a thick, rich pudding. Yes you’ll still have some texture of the seeds, but they’ll be soft and smooth rather than hard and crunchy. Be sure that your seeds aren’t expired or they may not absorb the liquid, which will not give you the result you’re looking for.
Dairy-Free Milk For Your Pudding
I use unsweetened almond milk in almost all of my cooking, and I love it in this pudding. It’s important to note that using a sweetened variation will add more sugar to the nutritional value and also increase the sweetness of your pudding. Other types of milk will also work in this recipe, such as coconut, oat, or macadamia. Almond is my favorite here, but almost any type should work. Just be aware that the milk you choose will play a large role in the overall flavor of your pudding so you’ll want to choose one that you love.
Cocoa Powder For Chocolate Chia Pudding
Cocoa powder is what gives the pudding that deep, decadent, chocolate flavor. You’ll want to use one of good quality, and be sure that it’s unsweetened. I like Anthony’s Organic Cocoa Powder. Depending on your flavor preference, you could also use unsweetened cacao powder if you prefer. Although some folks love cacao, some find it too bitter for their taste.
Toppings For Your Chia Pudding
I’ve enjoyed this pudding on many occasions with no toppings at all, but I think it’s amazing with some dairy-free whipped cream, shaved chocolate, and some freshly sliced strawberries. You can also add some sliced almonds, chocolate chips, or cacoa nibs. Raspberries also pair nicely with this, or some small slices of banana.
Chocolate Chia Pudding
- 1/4 cup chia seeds
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp almond extract vanilla works too
- 2 tbsp pure maple syrup
- 1 cup unsweetened almond milk or milk of choice
- dairy-free whipped cream
- shaved chocolate
- fresh sliced strawberries
- sliced almonds
- Add all of your ingredients to a medium-sized bowl or a 16 mason jar. I use a short, wide-mouth mason jar.
- Give all of your ingredients a good stir. If you're using a mason jar, screw the top on tightly and give it a good shake.
- Let the pudding sit for about 15 minutes, then give it a good stir using a spoon. Most of the seeds will have settled to the bottom, so be sure to scoop them up and stir well to break up any clumps.
- Cover your bowl or jar, and let the pudding rest in the refrigerator overnight, or at least 4 hours.
- When you're ready to eat your pudding, pull it from the refrigerator and give it a good stir. Scoop it in to your serving dish and top it with your whipped cream, fresh strawberries, and a few sliced almonds.
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Did you make this Chocolate Chia Pudding?
Please let me know how it turned out for you! Leave a comment below and rate the recipe.