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chocolate chia pudding

Dessert for breakfast anyone?! I mean delicious chocolate dessert with healthy fats, complex carbs, fiber and protein. And only 275 calories. This Chocolate Chia Pudding is creamy, rich and fudgy chocolate heaven. If you tried it with closed eyes, you would think it’s a chocolate mousse. I promise, it’s delicious!

I had a hard time deciding on a category for this Chocolate Chia Pudding. Let’s have it for breakfast. Then there is one more thing, besides coffee, to look forward to in the morning. Although I love mornings and you don’t have to kick me out of bed to get up.

Especially when I have this waiting for me in the fridge. Oh my.

chocolate chia pudding

Seeing how much you liked Vanilla Chia Pudding, I was curious to create more. Just wait until Sunday.

Even my friend Christi, who is an avid fan of everything butter and cream, bought a bag of chia seeds, made the pudding and loved it! With 3 little kids and a full-time job, she loved the convenience of a 5 minute overnight breakfast. And you can prep chia pudding for up to 5 days in advance. No sugary cereal will beat that.

And it’s so easy to make, it’s embarrassing.

chocolate chia pudding

Add liquids first instead of pouring milk on top of chia seeds and trying to scrape tiny seeds off the bottom of the jar to mix. Plus cocoa/cacao powder takes time to combine evenly with the milk.

Recently I switched from cocoa to cacao powder. Raw cacao powder is unadulterated and contains many more nutrients than traditional cocoa powder. Plus I find it has very rich taste and isn’t more bitter than cocoa powder.

chocolate chia pudding

Chia seeds themselves are pretty tasteless and expand up to 9 times of their original size. You can add chia to salads, smoothies, baked goods and pretty much anything. I usually buy a 2 lb bag of Nutiva chia seeds at Costco. Just like this one. And a little goes a long way. So, chia is not really expensive if you live in North America.

chocolate chia pudding

Add chia seeds and cocoa/cacao powder and whisk with a small whisk (if you have) really well. Until cacao powder is dissolved. Some tiny cacao powder lumps are OK. You will be steering again in the morning. One time my tiny whisk was in the dishwasher, I used fork with no problem to stir the pudding.

chocolate chia pudding

Refrigerate for at least 6 hours or overnight. When ready to eat, give your chocolate chia pudding another good stir. Sometimes you might have lumps due to gulps of air in-between the chia seeds and that’s OK.

There also will be foam on top from whisking the night before. That’s fine too. Just stir really well with a spoon or fork. No whisking is necessary.

chocolate chia pudding

This chocolate chia pudding is 2 thumbs up. Will pass for a chocolate dessert to anyone with closed eyes. I’m saying that not because it’s my recipe, but because it’s delicious!

Chia pudding tastes like something in between tapioca pudding, mousse and Greek yogurt. It melts in your mouth and is creamy and rich. I swear it’s equivalent to eating a chocolate bar but so much healthier. This whole jar for 275 calories. And it’s a perfect breakfast on-the-go.

I heard some people do but I do not have any issues with any chia seeds stuck in my mouth afterwards (pardon the details). Well, maximum five. Drink a glass of water after and do your body even more good.

chocolate chia pudding

I like my chocolate chia pudding to fall off the spoon. Feel free to adjust the consistency to your taste by playing around with the amount of milk.

It was my first time trying chia pudding with stevia and I absolutely loved the result. No unpleasant aftertaste as in some baked goods with stevia. Adjust the amount of sweetener to your taste as well. Enjoy!

Chocolate Chia Pudding Recipe

Chocolate Chia Pudding Recipe

Ingredients

  • 3/4 cup almond (rice, soy, hemp, coconut) milk, unsweetened
  • 2 tsp maple syrup/honey or 1/4 tsp stevia
  • 1 tsp pure vanilla extract
  • 3 - 4 tbsp chia seeds*
  • 1 tbsp cocoa or cacao powder, unsweetened

Directions

  1. Add all ingredients to a Mason jar or any container with a tight lid (I prefer glass) in the order listed above - liquids first. Whisk well or stir vigorously with a fork until cacao powder is well combined with the rest of ingredients. Refrigerate for at least 6 hours or overnight. When ready to eat, stir well again. Some lumps are OK, just stir well. The thickness and sweetness can be adjusted to your taste.
  2. Storage Instructions: Refrigerate for up to 5 days.

Notes

* For a thick consistency pudding use 4 tbsp chia seeds, for soup like consistency (pictured) use only 3 tbsp (my favourite).

http://ifoodreal.com/chocolate-chia-pudding-recipe/

Nutritional Info

Servings Per Recipe: 1
Calories: 275.5
Total Fat: 12 g
Cholesterol: 0.0 mg
Sodium: 185.2 mg
Total Carbs: 28.4 g
Dietary Fiber: 17.0 g
Protein: 11 g
WW Points+: 6

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63 Comments

  1. Barbara

    I think your calorie count is off. One tbsp of chia seeds has 70 calories, so 3 tbsp would already put you over 200

    Reply
    • Olena

      No. I don’t use Shakeology. You could add protein powder and extra milk in the morning. I don’t know how Shakeology product is in cooking.

      Reply
  2. Anna

    Oh my goodness!! I got so excited about trying out this pudding that I accidentally used flax seeds instead of chia seeds!!:(( Should I toss the pudding and make a new one with chia seeds, or will flax seeds be just fine? I know they have many similarities but want to know your input on this situation.

    Reply
    • Olena

      Oh my.:) It’s OK. Save your flax seeds pudding and add a bit of it at a time to your chia puddings. Don’t throw out good stuff.:) I would make new chia pudding though.:)

      Reply
  3. Lou

    Damn, wish I had seen this before making overnight oats, I guess this will be my breakfast on Sunday 🙂

    Reply
      • Lou

        Ha, yep I have just made this and it’s in the fridge for tomorrow, excited to eat healthy chocolate for breakfast! 🙂

        Reply
  4. MSoleil

    I make my pudding with chocolate almond milk..MIAM. I will try yours for sure.

    Reply
  5. Rachel

    Definitely making this!!! How big does the jar need to be? Will the mixture expand at all? (I’m new to chia seeds) Thanks!!!

    Reply
  6. Monica

    I tried this recipe and it turned out very thin. Should I just reduce the amount of milk?

    Reply
    • Olena

      Sure. You can adjust the thickness of pudding with the amount of milk. I like thin consistency but my husband likes thick.:)

      Reply
  7. Stacy Westman

    This looks fantastic! I mixed up a couple of jars and can’t wait to try them. I posted a link to you on my blog 🙂 Thanks for sharing.

    Reply
  8. Laura

    I made this last night. I followed the directions to a “T”, but it came out very thin and the chia seeds are still a bit crunchy. Not sure what else I can to get it to a mousse-like texture.

    Reply
    • Olena

      Hi Laura. Chia pudding will never have a mousse like consistency since chia seeds are seeds and do not dissolve. To adjust thickness add a tbsp of chia or more and stir really well. Consistency is very personal preference.

      Reply
  9. Judy Hill

    I was so looking forward to eatings this for breakfast this morning but it was like chocolate soup. I had almond milk in the fridge but it was expired so I used 2 percent milk. I followed all other directions except I used Holy Crap Chia breakfast which is basically just chia seed. I ended up adding quinoa just to thicken it a bit. I liked it but wanted more of a pudding texture.

    Reply
    • Olena

      Consistency is a personal preference. Following the recipe my chia pudding turned out as pictured. It is important to stir it well after soaking, even the seeds from the bottom of the jar. I explain it in details in the post followed by pictures. For a thicker consistency, mix 3/4 cup milk with 4 tbsp chia seeds next time.:)

      Reply
  10. LunaMoth

    can i use regular milk if i dont have any other? i really want to make this tonight (huge choco craving) and ill buy soy milk later this week.

    Reply
  11. Destiny

    I made the vanilla and did not like it. It was like gel and did not like the flavor. I used ground chia seeds… is that the problem??

    Reply
    • Olena

      Chia pudding should be made with whole chia seeds. Having said that, not sure if you will like it that way either. I wouldn’t like the ground chia texture either unless it is blended until very smooth.

      Reply
  12. Paula Steinmiller

    This looks so delicious. Can I use my Vitamix high speed blender to blend the pudding instead of a whisk. I would then put it in a mason jar and let it soak in the fridge.

    Reply
    • Olena

      Um, technically yes but be careful not to ground chia seeds. I would blend everything except chia in a blender and then either whisk in chia by hand or give it just a few pulses to combine.

      Reply
  13. Jenna

    If this is going in a mason jar, why do we have to whisk it? Can’t we just screw on the lid and shake it?

    Reply
    • Olena

      Because cacao powder has a hard time dissolving in liquid and your chia pudding might be lumpy and lack taste.

      Reply
  14. Jen

    It really works better to mix cocoa with chia seeds first, then add it to warm ‘milk’ while whisking – no lumps and thickens quicker as it needs only about 45-60 minutes to cool :0).

    Reply
  15. Lynn @ Oh-So Yummy

    Found this recipe yesterday and ate this morning! Quick assembly made it super easy for me to actually eat breakfast for once! Perfect for to-go! It tastes like chocolate pudding with some extra nibble in it.

    Reply
  16. Steph

    Well I have no idea what i’m doing wrong. I’ve followed this recipe to the letter, and all I end up with is horrible gloop. I’ve tried using whisks, forks, reducing the milk, increasing the chia seeds. Chocolatey soup rather than a nice, light mousse 🙁

    Reply
  17. Sarah

    Hi there- just wondering how it comes out to 12g of fat? I’ve just started chia puddings like this for lunch. Love them!

    Reply
  18. Faneena

    Stumbled upon this recipe while looking up homemade chocolate pudding recipes and gave this a go last night. I went with 3 tbsp’s of chia seeds since i prefer the soup consistency but after stirring it this morning it looked right (and tasted pretty good) but it was like one giant glob haha. I used almond milk but i guess i’ll have to play with this a little more to try to get the consistency right…unless it will always glob? i thought it’d be more like tapioca pudding? In any case thanks for the recipe 🙂 i’d been looking for ways to use my chia seeds since im a chia seed newbie

    Reply
    • Olena

      I honestly have never tried tapioca pudding. You can really adjust consistency with liquid. Chia seeds are awesome!!!

      Reply
  19. Sherwood

    I’ve really started to fall in love with chia pudding. I have a bunch of recipes collected to try, but I wanted to explore the basics before going into some of the crazier options. So I made this the other day, and it was fantastic! I keep getting surprised by the subtle sweetness of the healthy things I’ve been making, and that happened with this, too. Great richness to the chocolate flavor, and I got a wonderful texture out of 4 tbsp of chia seeds. I like my pudding to fight back. lol My roommate, who eats all sorts of processed garbage, couldn’t detect any sweetness and called this a good “palate cleanser.” That made me a little bit sad.

    Reply
    • Olena

      Hi Sherwood. Good for you! DOn’t be sad or offended, I used to. Try to eat a serving of ice cream and then chocolate chia pudding. Your tastebuds will be so overpowered by added sugar you won’t taste any natural sugar in the chia pudding. Processed foods screw up palettes big time! So keep calm and make chia pudding.:)

      Reply
  20. Sara

    So I found this a few days ago and tried it and liked it but I always want something hot for breakfast. I made a basic chia pudding last night with the milk and seeds then this morning threw in about a tbs of semi sweet chocolate chips then heated it up until hot. Stirred it all together until the melted chips were incorporated and I gotta say- it was pretty damned fantastic. About the same sugar content as using the honey option too. Have you tried it hot? You should if you wasn’t 🙂

    Reply
  21. Natalie

    This is so delicious! I made it with coconut milk instead of almond milk, as it’s what I had on hand. Reminded me of my all-time favorite dessert, chocolate mousse! THANK YOU!

    Reply
  22. Martha Sluder

    I subbed 2 tbsp. Xylitol for the honey and maple syrup to cut down carbs, and it is delicious. I plan to sprinkle on Hemp seeds to raise the protein, because eating it all is too much chocolate for one meal for me. Thanks for sharing!

    Reply

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