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.
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.
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.
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.
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.
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.
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.
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!
- 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
- 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.
* For a thick consistency pudding use 4 tbsp chia seeds, for soup like consistency (pictured) use only 3 tbsp (my favourite).
Servings Per Recipe: 1
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