Mmmm chocolate treats are my favourite, and this chocolate chia seed pudding recipe is healthy too! I was inspired by Lush Loves (thank you!) and I slightly modified her chocolate & coconut chia recipe. Check out my version below.
The benefits of chia seeds are amazing! I’ll add them to my morning smoothies to thicken them up, and for the fiber benefits. But did you know that chia seeds are an excellent source of omega-3 fatty acids (the omegas that help to raise the good cholesterol and benefit your heart), and are rich in antioxidants, magnesium, zinc, iron, protein and calcium as well?
Of course you’re likely going to find conflicting information out there about whether or not these benefits are true, and about how much you need to eat before you will see benefits from the chia seeds. The way I figure it, this chocolate chia seed pudding recipe is darn tasty, and if I’m getting some nutrition and it’s keeping me from eating a pint of chocolate ice cream, then it’s a total win, right? 🙂
But I digress, so back to chia seeds and their amazing benefits. It’s worth noting that when added to liquid, dry chia seeds immediately begin to form a hydrogel capsule, absorbing up to 27 times their weight in water. I remember reading somewhere that you can mix 1 tablespoon of chia seeds with 3 tablespoons of water, let them sit for a few minutes, and watch them turn into a gel that you can use as a substitute for eggs in baking. I haven’t tried it myself yet, but I’m keeping it in mind just in case I’m ever out of eggs in the future, and for some reason I have a burning desire to bake something.
Chocolate Chia Seed Pudding Recipe Ingredients:
- 3 tbsp organic chia seeds
- 1 can (400 ml) organic coconut milk
- 2 tbsp organic cacao powder*
- 2 tbsp (or more to taste) pure maple syrup
- splash (1/2 tsp) organic vanilla extract
*Cacao is the purest form of chocolate you can consume, which means it is raw and much less processed than cocoa powder!
- I used coconut flakes and a bit of coconut milk powder (which is a bit like icing sugar)
- you could use chocolate chips or fresh fruit like blueberries, strawberries, or raspberries too!
Combine all the ingredients together in a mixing bowl and stir it well. Cover and put it in the fridge for at least four hours so it can thicken. I left mine overnight and the consistency was probably a bit thicker than pudding. When you are ready to serve, give it a good stir and then spoon into pretty glass serving dishes. Sprinkle on the coconut flakes and dust it with a bit of the coconut milk powder, or add whatever toppings you prefer.
The chia seed pudding will last for a few days (up to a week or so) in the fridge, but it will get thicker the longer it sits. Since my husband won’t eat stuff like this (something about the texture he doesn’t like), I ate it for a few days and still had some leftover, so I thought I’d try freezing it to use in my shakes. Ooops, that was a bad idea, so maybe don’t do that. I put mine in a freezer bag thinking I would be able to chip off pieces as I needed, but the frozen chia seed pudding was a very rock hard solid chunk – bummer.
After the fact, it occurred to me that maybe I should have froze the pudding leftovers in an ice cube tray instead? I’ve frozen leftover coffee in my ice cube tray, and successfully used those cubes in my shakes, so why not pudding? I guess live and learn.
If you try this chocolate chia seed pudding recipe and like it, I’d love to hear from you! If you have suggestions for toppings or substitutions, or for freezing leftovers, leave a comment below.