Never would I have thought in a million years that a bunch of teeny, tiny healthy chia seeds and a splash of coconut milk could turn into a tasty, healthy, no-guilt pudding. It wasn’t until I took a trip to Costco when I spotted a sample stand for chia seed pudding that I finally learned what chia seeds were really capable of. Before then, I thought chia seeds were only good for sprinkling over yogurt, granola, or smoothies. In fact, you can read the whole story about my discover of Chia Seed Pudding over here and get my recipe for Vanilla Chia Seed Pudding too.
One would think that soon after coming up with a recipe for Vanilla Chia Seed Pudding, I would naturally put up something about Chocolate Chia Seed Pudding. Somehow, Chocolate Chia Seed Pudding fell to the wayside…until summertime highs got me thinking of alternative healthy desserts. I can’t eat ice cream every day!
Chocolate Chia Seed Pudding is still a tasty, healthy, no-guilt pudding, just like it’s Vanilla sibling. In fact, the recipes are extremely similar! But it’s nice to have a healthy chocolate dessert on standby when a chocolate craving comes around. That way no healthy eating streak or diet is ruined by succumbing to a piece of candy or a decadent dessert.
Ingredients
- 2 cups coconut milk
- 2 tsp pure vanilla extract
- 2 tsp maple syrup
- 2 tbsp dutch cocoa powder
- A pinch of cinnamon
- 1 cup chia seeds
Instructions
- In a mixing bowl, add in the coconut milk, vanilla extract, maple syrup, and stir until incorporated. Then, add in the chia seeds and stir well to make sure there aren’t any clumps.
- Cover the mixing bowl with cling wrap and chill in the refrigerator for at least an hour. Overnight is best.
- That’s it! The hardest part about this recipe is waiting for everything to set in the fridge! Serve with chocolate chips (I’m using vegan chocolate chips above) and a little cinnamon for a little kick of healthy flavor!
Notes
If you find that the seeds aren’t fully incorporating into the pudding, you need to add more coconut milk. Try adding a 1/4-1/2 cup and see how it is.
If you find that you would like a sweeter pudding, add more maple syrup or feel free to just add a little sugar! You could also add fruit like strawberries, blueberries, or raspberries.
If you aren’t interested in using coconut milk (the pudding doesn’t taste like coconuts at all!!!) and would rather use cow’s milk, you can use the same proportions but the seeds might take much longer to expand. Allow the pudding extra time to fully form.
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