Chocolate Chia Puddings

A decadent and tasty Chocolate Chia Pudding made from cocoa powder, maple syrup, coconut milk and chia seeds. Top with yoghurt and grated chocolate.

If you haven't been introduced to the world of chia puddings yet, you are in for a treat. They are kind of like a cross between a mousse and a rice pudding, but they are made from the superfood - chia seeds! This Chocolate Chia Seed Pudding is gluten free and dairy free being made with coconut milk.

For another make-ahead dessert, be sure to try one of my mousses or my Chocolate Coffee Parfait.

Jump to:

• Ingredient notes:
• Step by step instructions:
• Recipe FAQs:
• Storage:
• Top tips:
• Related Recipes:
• Chocolate Chia Pudding

Ingredient notes:

• Coconut milk: I use canned coconut milk (the creamy kind you put in a curry) to make this a dairy free and super creamy pudding. Plus I love the coconut flavour with the chocolate, it goes really well together. You could substitute for coconut cream ½ c and use water for the rest of the liquid. If you prefer almond or soy milk you can use these in place of the water and coconut milk, it just won't be quite as smooth and creamy. 
• Chia seeds: These tiny black seeds are highly nutritious, a great source of fibre, protein and omega 3s. They swell up over 10 times their original size and have a slightly jelly type texture on the outside when hydrated, a little of these seeds goes a long way! For another delicious chia seed pudding, be sure to try our Feijoa Chia Puddings as well!
• Maple syrup: This is used as the sweetener for these puddings and brings a subtle flavour. However you could also use some runny honey.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Place the cocoa, maple syrup, cinnamon and salt in a medium mixing bowl. Mix until well combined. Add ¼ cup of the water. Whisk until it becomes a smooth paste with no lumps.

Add the remaining water and coconut milk. Whisk again before finally adding the chia seeds and mixing until incorporated.

Leave the mixture for a few minutes so that the chia seeds start to swell up, then whisk to break them up. Leave to sit for another 5 minutes and whisk again, breaking up the seeds, so that you have a smooth mixture.

Spoon into 6 small serving containers. Cover and place in the fridge to set for at least 3 hours.

Enjoy chilled with toppings of your choice.

Recipe FAQs:

Storage:

These delicious puddings will keep well for a week if stored covered in the fridge.

Top tips:

The pudding looks very cute in individual portions however if it's just for you to eat over the week you can set your pudding mix in one bowl or Tupperware container. This way you can take a few scoops as you like, a great way to save room in the fridge and less dishes too. 

Related Recipes:

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Vanya