Healthy Chocolate Chia Pudding

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This Healthy Chocolate Chia Pudding is simple to make and can be kept in the refrigerator overnight. Chia seeds are high in Plant-based protein and make the perfect breakfast or dessert recipe.

With Zero cholesterol and 17g of protein per 100grams Chia seeds are high in Plant-Based Protein, Omega 3, Fiber, Antioxidants and Various Minerals and Vitamins making Chia Seeds a Superfood.

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This healthy Chocolate Chia Pudding is very versatile, it makes a delicious rich creamy chocolatey dessert but its also healthy enough to have for breakfast.

TOP TIPS ON MAKING CHIA PUDDINGS

• Toppings: You can top the chia pudding with your favourite fruit, nuts and seeds to mix it up a bit and add texture.
• Dairy-free Milk: I make my chia pudding with coconut milk but it also works really well with oat milk, soy and almond milk although the almond milk is a little runnier than the coconut, soy and oat milk which are all really creamy.
• Whisk Ingredients together: I have a mini whisk which I like to use for this recipe as it helps separate the chia seeds and stop them from sticking together. You will need to stir the mixture every couple of minutes for a few times before you place it in the fridge for a minimum of 1-2 hours before serving.

CHIA PUDDING TOPPINGS

Some more yummy ingredients you can also add to your Chocolate Chia Pudding;

• Desiccated coconut
• Oats (1-2 tsps as this will make your chia pudding super thick, yet creamy)
• Vanilla
• Cinnamon
• Caramel Sauce
• Dried fruit and nuts
• Fresh fruit
• Chai latte Powder (Dairy-Free)

HOW I MADE MY CHIA PUDDING

• Add the Chia seeds, cacao powder and sweetener to your glass or jar and top with milk.  Using a whisk, whisk your chia seeds for 1-2 minutes so they don’t stick together.
• Place the chia pudding in the refrigerator for at least 2 hours or overnight.
• Stir the chia pudding before adding your toppings.  Add a few more drops of dairy-free milk if it is looking a little gluggy and mix well.
• Top the Chocolate Chia Pudding with Cacao nibs which have a chocolaty flavour and if you’ve never used cacao nibs before they are literally just little bits of crushed up carob nibs.

TOPPINGS: For this recipe, I used Carob nibs.  Carob nibs are slightly bitter in taste which works well to balance out the chia pudding. What’s great about Carob nibs are that they are high in magnesium, fibre and antioxidants and can be sprinkled over breakfast cereals, oats and anything sweet.

SWEETENER: I use maple syrup to sweeten my chia pudding but if you looking for a sugar-free alternative then you can use stevia instead which is a natural sweetener.

I like to make my Chia puddings straight in the jar to save on washing up, but this can make it a little tricky to stir so you can make it in a bowl first and portion it out into your glass jars after it has set if you find this method easier.

MORE CHIA RECIPES YOU MAY LIKE

• Chai Latte Chia Pudding
• Strawberry and Granola Chia Pudding
• Easy Overnight Oats
• Strawberry Chia Jam

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Thank you for reading, I hope you have enjoyed this recipe.  If you have tried this then please leave me a comment and rating on my recipe and tell all your friends how tasty this was.

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