Creamy chocolate chia pudding is a sweet treat that’s good for breakfast or dessert! Top it with lots of fresh berries and chocolate chips to make it even more delicious.
Have you tried chia pudding? This easy, yummy, dairy free pudding can be a great choice for breakfast or dessert. We like to eat it for breakfast – it’s an easy way to get some fiber and protein into our bodies quickly.
This pudding is so easy to make ahead of time – just throw everything in a jar, give it a good stir, and pop it into the refrigerator. The next day, top it with your favorite fruits or seeds or anything you like!
The texture of chia pudding is a bit like tapioca pudding. If that texture doesn’t appeal to you, you can blend it to make it creamy, which is what I’ve done for this recipe.
Is chia pudding healthy?
Yes, there are some good health benefits to eating chia seeds. Chia seeds contain fiber, protein, vitamins C and E, and are a good source of omega 3 fatty acids. You can top your chocolate chia pudding with fresh fruits, nuts, or seeds, adding even more vitamins, fiber, and good fats.
For those of us who can’t or don’t eat nuts, eating seeds can be a good way to get some of those good omega fatty acids into our diets. You can read more about the benefits of chia seeds here.
Where can I find seeds that are free of cross contamination?
Gerbs Allergy Friendly Foods has tons of ingredients that are free of cross contamination. If you’re looking for seeds that are processed in an allergy friendly facility, I would recommend checking Gerbs out.
What kind of milk is best for making chocolate chia pudding?
I used unsweetened coconut milk to make this pudding. You really could use any type of milk that works for your dietary needs. Oat milk, rice milk, even regular dairy milk should all work just fine in this recipe.
How do you make chia pudding creamy?
If you just serve chia pudding as is, it will have a tapioca-like texture. To make it creamy, just blend it! You can use an immersion blender if you like, or just pour it into a regular blender and blend on high speed.
One thing to note: when you grind up the chia seeds, you do taste them more in the final product. I find that ground chia seeds taste a little bit like banana. Whole chia seeds really don’t have a taste.
How to make chia pudding:
- Place the chia seeds, cocoa powder, maple syrup, and non-dairy milk in a mason jar.
- Stir well and place the jar in the refrigerator overnight.
- It will be thick the next day. Stir before serving.
- If desired, blend until smooth and creamy. Top with fruit or chocolate chips.
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Creamy Chocolate Chia Pudding.
When you need a quick and easy breakfast, try this creamy chocolate chia pudding! Top it with fresh berries for a delightful way to start your morning.
For the chia seed pudding:
For the toppings:
Place all the pudding ingredients in a jar with a glass lid. Place the lid on the jar and shake well.
Put the jar in the refrigerator and refrigerate for at least 4 hours or overnight.
Open the jar and stir well.
If you'd like the pudding to be creamy, pour into a blender and blend on high until smooth and creamy. You could also use an immersion blender for this.
Layer the pudding and berries in bowls and drizzle with sunbutter. Top with dairy free chocolate chips.
You can store chia pudding in the refrigerator for 4-5 days.
Use any milk that works for your dietary needs.
If you prefer to keep the texture of this pudding, you can skip blending it. If you don't blend it, it's more like tapioca pudding.
Top with any fruit, seeds, or nuts that you enjoy.
This post was originally published in April 2016. It has been updated.