A few weeks back, we were discussing different recipes for chia seed pudding. I had tried to make it in the past with almond milk, but the seeds always seemed to sink and clump up on the bottom. A co-worker suggested trying coconut milk if I wasn’t able to drink regular cow’s milk, so I did and now I’m hooked on the stuff! My favorite is plain with lemon curd (maybe I’ll share that in the future as well).
For today, I branched out a bit from the 3 Pleasures Dessert theme (dark chocolate, nuts, and fruit) to drop the nuts and do seeds instead – chia seeds! Chia seeds have fiber, protein, and most importantly healthy omega-3 fatty acids. The cocoa provides a rich/somewhat bitter chocolate taste that can satisfy just about any craving.
If you’re looking for a more mousse like consistency and to have it ready in less time than overnight, you can put it into a blender. 🙂
Chocolate Chia Seed Pudding
Serves 2 when sharing
- 1 c plain coconut milk, room temp or warm works best
- 1/4 c chia seeds
- 1/4 c cocoa powder
- 1 T granulated sugar
- 1 tsp vanilla, optional
- Favorite fruit to serve – I recommend raspberries or strawberries
- Measure all ingredients, except fruit, into a mason jar.
- Shake well for about a minute. It will be easier to mix in the cocoa powder without clumping if the coconut milk is warm or room temperature.
- Let sit a few minutes and shake a second time if seeds seem to settle to the bottom too quickly.
- Place in refrigerator overnight to allow seeds to “gel” and create a pudding like texture.
- Serve with fresh berries.
*The texture will still have the seeds since they don’t dissolve, but if a creamy texture is paramount in your pudding, I suggest the blender method – blend all ingredients instead of shaking and let sit a few hours in the refrigerator or until mixture is desired thickness.
Have you tried chia seed pudding or using chia seeds in smoothies or over oats?