Chocolate Chia Pudding
This easy chia pudding recipe is such a healthy and delicious way to start off the day! This Chocolate Chia Pudding tastes just like a dessert pudding but is way healthier. No cooking necessary!
This chocolate chia seed pudding is so simple but oh so delicious. It’s like taking a bite out of a creamy chocolate pudding but each bite is packed with nutrients! Have it for dessert or for breakfast, this treat is filling and only takes a few minutes to put together.
Want a stress-free morning? Make my Healthy Banana Oat Muffins and Chocolate Chip Pumpkin Muffins this weekend and enjoy it throughout the week for breakfast. That’s one less meal to cook in a day!
Why You’ll Love This Chocolate Chia Pudding Recipe
- It’s so easy. There’s nothing to cook here. You mix your ingredients together and let it set in the fridge. You can even have your kids make this since it’s mostly just measuring and mixing.
- So chocolatey. You’ve got the cacao powder and chocolate shavings. Chocolate-lovers will love this pudding.
- It’s healthy. Chia seeds are not only high in protein but also have large amounts of fiber and omega-3 per serving.
What are Chia seeds?
Chia seeds are flowering seeds derived from a plant called Salvia hispanica, a member of mint family that grows in Central America. Chia seeds are high in omega-3 fatty acids, fiber, protein, and other nutrients and they also known to be part of the “superfoods” family. Chia seeds are crunchy when tossed in salad but the texture will dramatically change when placed in liquids. Chia seeds can help lower bad cholesterol levels and decrease inflammation. They are also very high in fibers that’s why it is recommended to only eat 1-2 oz. at the most per day.
What You’ll Need
- Chia seeds — white or black chia seeds
- Maple syrup
- Vanilla
- Almond milk
- Cocoa powder
- Chocolate shavings
- Handful of fruits — frozen or fresh
How to Make Chocolate Chia Pudding
- Make the chia seed pudding: Mix all the ingredients in a small bowl. Cover the bowl with plastic food wrap and leave at room temperature to thicken, for about 15-20 minutes stirring once half way through. Once it has thickened, stir together again, and add a little bit more milk if desired. Store in the fridge for at least 4 hours before serving.
- Add in toppings: Top with fruits and mint leaves. If desired drizzle some extra syrup or honey on top of the fruits.
- Let set overnight: Store chia pudding refrigerated in an airtight container or in a bowl covered with plastic wrap. Store without fruits for about 1 week. If stored with fruits, consume the same day.
Tips and Notes
- Make sure to break apart any clumps in your chia pudding before transferring it to the fridge. You want the chia seeds to be able to absorb the liquid.
- Feel free to swap the maple syrup for honey if you prefer.
- Chia seeds don’t have any taste to them on their own and take on the flavor of the liquid it is in. In this case, your chia pudding will taste like coconut thanks to the almond milk.
- Feel free to use whatever milk you have on hand such as cashew milk, soy milk, or dairy milk.
- I suggest using real vanilla extract and not artificial since you aren’t cooking this recipe and you’ll taste the extract.
- If you don’t have chocolate shavings, try cacao nibs or mini chocolate chips.
FAQs
There are no nutritional value differences between black and white chia seeds. The only difference is the appearance of the color of the chia seeds themselves.
The ingredients to this chia pudding are naturally gluten-free and vegan!
If you’re storing this in an airtight container without the fruit topping, chia seed pudding can last up to 5 days and still taste fresh.
Top your chocolate chia pudding with some freshly sliced bananas, whipped cream, caramel drizzle, peanut butter drizzle, almond butter, you can even add some sprinkles to this if your kids need some convincing to try this version of pudding.
They are! Chia seeds have a ton of health benefits. They’re are so high in antioxidants and loaded with fiber. They are also anti inflammatory.
The recommended daily intake of chia seeds is 20 grams, which is about 1.5 tablespoons of chia seeds, twice per day. Some also say it is okay to eat 1-2 oz. per day but too much of chia can cause digestive upset.
More Breakfast Recipes You’ll Love
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Chocolate Chia Pudding
This easy chia pudding recipe is such a healthy and delicious way to start off the day! This Chocolate Chia Pudding tastes just like a dessert pudding but is way healthier. No cooking necessary!
Instructions
-
Mix all the ingredients in a small bowl. Cover the bowl with plastic food wrap and leave at room temperature to thicken, for about 15-20 minutes mixing once half way through.
-
Once it has thickened, stir together again, and add a little bit more milk if needed. Chill in the fridge for 4 hours.
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Top with fruits.
-
If desired drizzle some extra syrup or honey on top of the fruits.
-
Decorate with mint leaf.
-
Store chia pudding refrigerated in an airtight container or in a bowl covered with plastic wrap. Store without fruits for about 1 week. If stored with fruits consume the same day.
Notes
- Make sure to break apart any clumps in your chia pudding before transferring it to the fridge. You want the chia seeds to be able to absorb the liquid.
- Feel free to swap the maple syrup for honey if you prefer.
- Chia seeds don’t have any taste to them on their own and take on the flavor of the liquid it is in. In this case, your chia pudding will taste like coconut thanks to the almond milk.
- Feel free to use whatever milk you have on hand such as cashew milk, soy milk, or dairy milk.
- I suggest using real vanilla extract and not artificial since you aren’t cooking this recipe and you’ll taste the extract.
- If you don’t have chocolate shavings, try cacao nibs or mini chocolate chips.
Nutrition
Calories: 290kcal | Carbohydrates: 36g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 254mg | Potassium: 350mg | Fiber: 16g | Sugar: 13g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 487mg | Iron: 4mg
This article was originally published by cookinwithmima.com. Read the original article here.
