Chocolate Chia Seed Pudding
Don’t you just love chocolate pudding? It brings me back to my childhood when I was obsessed with tapioca pudding. I think I like chia seed pudding so much because the texture resembles tapioca. The difference is that homemade chia seed pudding is healthier than store-bought, and you may get some chia seeds stuck in your teeth, LOL!
I have been a fan of chia seeds for a long time. They gel when added to water and they add a great texture to foods. Not only do they add a fun mouthfeel, but they are great for your health. Considered a superfood, these little seeds are packed with omega-3 fatty acids, protein, and some important minerals like calcium and phosphorus!
Chia seeds are versatile, too. Adding them to milk or nut milk can create a pudding-like consistency. Blending them up in a smoothie adds nutrients and makes it thicker. You can even use chia seeds as an egg replacer! I also add them to my yogurt, granola, and even salads. The fact that they are neutral in flavor also helps their versatility.
If you don’t love the texture of the gelled chia seeds, you can blend them with your liquid mixture for the same effect with no texture. This recipe has all the texture, without all the sweetness. I like to describe this pudding as slightly sweet. When you add fresh fruit or whipped cream on top it is perfectly sweet. If you don’t want to add sweet toppings, you are welcome to add a little more sweetener to your pudding. I don’t love super-sweet, so I try to make it semi-sweet and add sweeter things on top. A tiny pinch of salt will help bring out the sweetness in this recipe.
For this recipe, I used unsweetened almond milk, unsweetened cocoa powder and local honey as the base. Coffee does a wonderful job at bringing out the flavor of chocolate, so I added about two tablespoons from my morning pot. Honey can be annoying when added to a cold liquid. It often seizes up and is almost impossible to stir. Pure maple syrup is a great sweetener for this recipe, but all I had was honey, so I used that instead.
To keep the honey from clumping together, I heated up the cold almond milk a little. I used a milk frother to combine the honey and almond milk, and to make sure there were no clumps when mixing in the cocoa powder. The milk frother does create froth, but it will dissolve upon chilling in the fridge. Click here to see the milk frother I use. Be sure to stir the chia seeds into the liquid mixture completely. You can chill the mixture for 4 hours, but I prefer to leave it overnight for an even better consistency.
This recipe is already PALEO, but if you want to make it KETO you can use a keto-friendly sweetener instead of honey or maple syrup. Lily’s chocolate chips would be a great addition, too!
I have seen so many beautiful and mouthwatering recipes for chia seed pudding. What is your favorite way to eat chia seed pudding?
Chocolate Chia Seed Pudding
- Milk Frother or Whisk
- 1 cup unsweetened almond milk or other nut milk
- 1/3 cup chia seeds
- 2 tbsp honey or maple syrup
- 1/4 cup cocoa powder unsweetened
- 2 tbsp prepared coffee
- 1 tsp vanilla
- 1 small pinch of salt
- whipped cream
- shredded coconut
- cacao nibs
- chocolate chips
- chopped nuts
- orange zest
- chocolate or caramel sauce
- Combine almond milk, coffee, vanilla and honey.If needed, slightly warm up almond milk to make sure there are no clumps of honey.
- Add cocoa powder and salt to liquid mixture and whisk or use a milk frother to combine. Make sure there are no clumps of cocoa powder.
- Cover and chill mixture in the fridge for two hours.
- Remove mixture from fridge and stir. Return to fridge and chill for another 2-4 hours, or overnight. Stir again before serving.
- Top with your favorite toppings and enjoy.