This recipe is so easy, delicious, and healthy. You’ll be amazed at the little time you will invest in this recipe and how versatile it is. Chia seed pudding is a dessert you can really improvise with! On top of that, chia seeds are little powerhouses of nutrients, containing protein, carbs, fiber, omega-3, and omega-6. These tiny but mighty seeds were used by the Mayans and the Aztecs, and the name Chia is Mayan, meaning strength.
Chia Seeds Have Been Around for a Long Time
If you would like to go straight to the recipe, please skip this small paragraph and scroll down, and if you – like me – love a little history, then stick around 🙂
Aztec warriors ingested chia seeds, because they would make them feel sated, especially during long journeys or on war campaigns when food was not always immediately available. Judging from what I learned about Aztec warriors, these were not guys you should mess around with … So, I guess they knew what they were doing when they ate chia seeds.
So, let’s take a look at this recipe, chia seed pudding. The wonderful thing about this is that you don’t need many ingredients and it isn’t time-consuming at all, unless you count the time it needs to harden in the refrigerator. Prep time, however, is minimal.
This recipe is gluten free and vegan, and it can be used as a delicious snack, breakfast, or dessert.
- 1.5 cup almond milk
- 1/2 cup of chia seeds
- 1 tiny pinch sea salt
- 1/2 teaspoon vanilla extract
- 3-5 tablespoons maple syrup or agave honey
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon cinnamon powder (optional)
- Optional: in case you are not using cocoa, you can replace it with chopped strawberries, blueberries, or any other fruits you like.
- In a small mixing bowl, mix cocoa powder, pinch salt, vanilla extract, maple syrup, cinnamon powder, and dairy-free milk. Add milk gradually while mixing it in.
- Add chia seeds and whisk to combine.
- (Optional, stir in chopped fruit pieces)
- Store in refrigerator for 3 to 5 hours, so that it can achieve a pudding-like consistency. You can also leave it refrigerated overnight. This last step is the only time-consuming step, so if you want to have chia seed pudding, you need to make this ahead of time.
- Serve cold with preferred toppings such as chopped fruit, granola, hemp seeds (they provide a nutty flavor), or coconut whipped cream.
See, the beauty of this recipe is that you can really add your own personal touch. You could put in strawberries, peaches, pineapple, coconut shavings, even dark chocolate crumbles, anything you like, to make your very own pudding creation. You can store this (covered) in the fridge for up to five days. It is easy to make and a delicious and healthy snack or dessert you can offer guests or just keep for yourself during the week. I love eating chia seed pudding for breakfast.
If you have any questions, please let me know in the comments below.
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10 thoughts on “Vegan Chocolate Chia Seed Pudding”
Hello there! Thanks for this informative article. I have been eating them for a while now, putting them in smoothies, on top of salads and in desserts such as pudding. I knew they were healthy and provided essential nutrition, but I didn’t realize how many benefits they actually had until I started reading and doing more research. Since I am a vegan long distance runner and always looking for the best nutrition.
Great website that provides detailed information on a variety of vegan diets. My knowledge about vegans and the diets has definitely increased after my tour through the site. I also like the information about the nutritional content of the diets and the section on how to prepare various vegan diets. Thank you for the resource.
Thanks, Christine for the recipe. I am always on the lookout for a healthy snack. I have been on a whole-food plant-based diet for 19 months. You can fit vegan inside this way of eating, but I like to think of it as healthy veganism.
I love animals… I really do. But, to be honest, I adopted this way of eating to save my health… and it has, and then some. The great benefit is no animals are no longer killed on my behalf.
I have not touched any junk food since eating plant-based. My snacks usually include fruit and air-popped popcorn. This recipe sounds like it might work for a little variety. I try to limit my honey, but a little raw honey is okay. (diabetic).
I have used chia seeds on fruit. I usually would add a little water to them to make them swell up, so I can see how this would work in making a pudding. Chia seeds are also a superfood.
many blessings, Brian
Yes, the chia seeds swell up with liquids, and this is how they make the pudding firm 🙂 Chia seeds are indeed a superfood and you can use them in many different recipes. I also like to soak them in water overnight and have them in the morning. It feels great to have water and swollen chia seeds first thing in the morning 🙂
This recipe looks interesting. I see chia seeds in yogurt parfait at my local gourmet grocery. They look gelatinous (gross really). So, I’m afraid to try it because I think the texture is going to be slimy. Is it? Is it a neutral taste, or does it taste earthy?
To me chia seeds have a rather neutral taste. I don’t find the texture slimy, the seeds swell when they are left in liquids, so I can see how they may seem slimy 😉 It tastes good, though, on fruit or in chia seed pudding. I would not make it with yoghurt, I would use almond milk to make the pudding.
This seems like the perfect recipe for me. Delicious and easy, what more do I want. 🙂 As you might know I am not the cook in the house and I keep promising myself that I at least could try to make desserts. But most seem so complicated that in the end I ask Tom to make it (which he always does, the doll!)
Do you make this recipe in a bigger bowl first and then divide in smaller ones. Or do you make it directly in the small bowls? Probably a beginner’s question, but yes, I am totally not used to do anything in the kitchen. :-S
All questions are good questions 🙂 I usually start making it in a bigger bowl and then transfer it to smaller bowls.
This sounds amazing! I’ve tried to make chia seed pudding before but it didn’t get firm. I think it was because I put too much almond milk. I will be sure to follow the directions!
Have you had that problem?
It has happened to me a few times, but if you follow the exact instructions of the recipe, it will come out nice and firm.