Decadent, but healthy, overnight chocolate chia pudding, made without cooking! It is vegan, grain-free, high in fiber, and can be eaten for breakfast, snacks, or dessert
What are Chia Seeds?
Yes, these are the same chia seeds that are used to make the ch-ch-ch-chia pets.
But chia seeds are far more than holiday fun. They are also a sensational power food that is high in protein, can be used as a vegan egg replacement (it forms a gel-like consistency when mixed with liquids), is great in baked goods (add it along with other nuts and seeds; I love it in place of poppy seeds), or, for making this unique chocolate pudding.
I think you will agree with me that chocolate is ideal starting point for the flavor options. This is deeply chocolate in flavor thanks to an ample dose to cocoa powder (feel free to add some chocolate shavings on top once the pudding is set).
I’ve used coconut sugar for sweetness, but you can use the sweetener of your choice–maple syrup, honey (if you are not vegan), brown sugar,, etc.–to taste. The texture will remind you of tapioca pudding, but you can also puree the pudding (before sets) until it is very smooth to yield a smooth consistency.
How to Make Overnight Chocolate Chia Seed Pudding
Ok, I have more great news to share: this pudding is ridiculously easy to make!
All that you need to make are the following ingredients:
Place everything, except the chia seeds, in a blender, and process until smooth. Next, divide the chia seeds evenly between 4 dishes or jars. Divide the milk mixture evenly between the dishes, and give each a stir to combine. That’s it! All that remains is time in the refrigerator (at least 4 hours) for the seeds to plump up and thicken the pudding.
No matter where you are headed, if you have some containers of this pudding waiting in the refrigerator, I am certain you will want to reverse your steps to spoon it up. It makes a perfect healthy breakfast, snack or dessert!
Decadent, but healthy, overnight chocolate chia pudding, made without cooking! Eat it for breakfast, snacks, or dessert
- 1 and 2/3 cups nondairy milk (I used almond milk)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup coconut sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt
- 1/2 cup chia seeds
- Optional topping ideas: creamy nut or seed butter, whipped coconut cream, fresh berries or chopped fruit, chocolate shavings, coconut flakes
- In a blender, blend the milk, cocoa powder, coconut sugar, vanilla and salt until smooth.
- Divide the chia seeds between 4 small dishes or jars (2 tablespoons per dish). Divide the milk mixture evenly between the dishes. Give each dish a stir to combine.
- Cover and refrigerate for at least 4 hours until thickened. Enjoy plain, or topped with any of the suggested toppings.
Storage: Store the pudding, covered, in the refrigerator for up to 5 days.
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Serving Size: 1/2 cup
- Calories: 170
- Sugar: 8.6 g
- Sodium: 103 mg
- Fat: 7.6 g
- Saturated Fat: 0.7 g
- Carbohydrates: 22 g
- Fiber: 8.2 g
- Protein: 4.8 g
- Cholesterol: 0 mg
Keywords: chia seeds, chia seed pudding, chocolate chia seed pudding, breakfast, dessert