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My Chocolate Chia Pudding is So Good!
This Chocolate Chia Pudding is a must-try recipe for anyone who loves chocolate. I’ve been making my 3-ingredient Chia Pudding for so many years and I’ve perfected the ratio of chia seeds to milk with just the right amount of sweetness. This chocolate version builds on that with the addition of cocoa powder and maple syrup so it’s a rich and sweet snack but has all the great health benefits of chia seeds.
If you love chia pudding and you’re looking for a variation of it. It’s easy to make, rich, creamy and actually has the consistency of pudding chocolatey version.
Health Benefits of Chia Seeds
Chia seeds are a superfood because they are loaded with nutrients and have scientifically proven health benefits. Here are the key benefits:
- Loaded with antioxidants. It’s an essential part of any healthy diet.
- Good source of high-quality protein. Chia seeds have more than most plant-based foods, so you’ll feel satiated longer.
- High in good fats. That includes omega-3 fatty acids, more than even salmon!
- Made mostly of fiber. In fact, almost all the carbs in chia seeds are fiber, which may help to keep things moving smoothly and promote regularity. Who knew indulging in chocolate chia pudding could help support healthy digestion?
Ingredient Notes
- Chia seeds: Chia seeds absorb the liquid and create a gel-like texture, which gives pudding its creamy consistency. But make sure the chia seeds are fresh and not expired for best results.
- Milk of choice: I like using coconut milk for this recipe because it adds a rich and creamy texture but feel free to use your favorite milk of choice, such as cashew or almond milk.
- Cocoa powder: Mix it with the chia and milk for a chocolate flavor. You can swap cocoa powder which cacao powder which is cold-pressed raw cacao beans and usually less processed, but either one works.
- Maple syrup: Use your favorite liquid sweetener for a touch of sweetness. I find that maple syrup pairs well with the chocolate but raw honey or agave syrup are great options too.
- Vanilla extract: Adds a deep vanilla flavor to the pudding which really goes well with chocolate but you can leave it out.
Popular Additions
- Mix in fruit puree. Add 1-2 tablespoons of fruit compote, chia seed jam, or even pumpkin puree to enjoy this during the cold months. Fruit adds freshness and natural sweetness that goes well with the chocolate chia pudding.
- Add nut butter. Try 1-2 tablespoons of almond butter, peanut butter, or cashew butter. It also helps create an extra creamy texture.
- Top with something crunchy. Some great options are whipped cream, fresh berries, sliced bananas, cacao nibs, crushed nuts and seeds, and shredded coconut. But don’t stop there – the possibilities are endless!
How to Make Chocolate Chia Pudding
My Best Chocolate Chia Pudding Tips
- Adjust the ratios to suit your preferences. I like to have a thicker chia seed pudding, so I use a ratio of 1:4 chia seeds to milk. But if you prefer a thinner version, use fewer chia seeds and adjust accordingly.
- Stir multiple times. It’s not enough to just stir the chocolate chia pudding once and then set it in the fridge. I recommend stirring it well, then letting it sit for 5-10 minutes and stirring it again, making sure there are no clumps. And then, it’s ready to be transferred to the fridge.
- Use a blender to blend the mixture for a smoother consistency. I recommend this if you’re not a fan of the tapioca-like texture of chia seed pudding. It’s not necessary, but it will create a more creamy texture.
- Freeze any leftover chia pudding. Did you know you can freeze chia pudding and thaw it for a few hours or overnight in the fridge? Just make sure to freeze it in individual servings and use a freezer-safe ziplock bag or glass mason jar.
Recipe Help & FAQs
Store the pudding in a closed mason jar or tulip jelly jar in the fridge. Chia pudding is a great option for meal prep and make-ahead breakfasts because it can last up to 7 days. So you’re welcome to make a big batch to savor it all week long. However, for best flavor, enjoy it within 5 days of mixing.
Yes, chocolate coconut chia pudding freezes well. Portion into individual serving size airtight containers and freeze for up to 1 month. Thaw in the fridge overnight for a quick snack.
Make sure you are using fresh chia seeds. Expired chia seeds do not expand or absorb as much liquid as fresh. To keep your chia seeds extra fresh, store them in the freezer.
Chia seeds typically take around 2-4 hours to absorb the liquid and achieve a pudding-like consistency fully. However, for the pudding to set firmly, I recommend overnight refrigeration.
More Chia Seed Recipes
If you’ve tried this healthy-ish feel good Chocolate Chia Pudding recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave me a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Chocolate Chia Pudding
Video
Ingredients
- 1 cup coconut milk
- ¼ cup chia seeds
- ¼ cup cocoa powder
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
Instructions
- Vigorously whisk the milk, chia seeds, cocoa powder, maple syrup and vanilla extract in a medium bowl or storage container, being careful to incorporate any cocoa powder sticking to the sides and bottom.
- Cover the chia pudding and refrigerate until thick and creamy, at least 4 hours, or preferably overnight.
- Give it a good stir and divide into two servings. Enjoy with fresh coconut whip cream and berries, if desired.
Notes
- Instead of coconut milk, you can use any other plant-based milk or regular milk.
- Replace maple syrup with honey, agave syrup, granulated sugar or another sweetener or choice.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
I make a keto low-carb version using Fairlife High Protein drink (chocolate or vanilla) in place of any milk. 4 grams carbohydrates and 30 g protein.
That’s awesome, thanks for sharing!