I stumbled upon this chia pudding recipe accidentally one evening while looking for something to make for the next morning’s breakfast. I had some leftover coconut milk that needed to be used up, so I combined it, some cacao powder and chia seeds into a mason jar. I didn’t worry much about measuring out the ingredients, which turned out to be a huge mistake.
So why was this masterpiece such a problem you might ask? Because, my chia pudding turned out waaay better than I could have ever imagined and I had no idea how I’d made this little jar of deliciousness. I remember it so clearly, I was sitting in front of my computer at work, I opened my mason jar, dipped my spoon in, and took my first bit. The texture was velvety and light, like a decadent chocolate mousse. The perfect amount of chocolate danced around my taste buds, chia seeds popped in my mouth, and… ahhh sorry, I got lost in my thoughts there for a second!
But there’s good news, I finally figured it out the recipe, and I can’t wait to share it with you!
This chia pudding is super easy to make. It only uses four ingredients and comes together within 5-minutes.
These little jars of goodness are a rich source of antioxidants, anti-inflammatories, fibre, vitamins and minerals. They’re also low in sugar, and high in healthy fats and protein. Since there are so few ingredients in this recipe quality is key. I recommend using organic raw cacao powder (organic cocoa powder can be used in a pinch, but the health benefits and nutritional profile of cacao powder are much better). I also recommend organic chia seeds and coconut milk. Healthy fats (chia and coconut milk in this case), should always be organic as pesticides and toxins accumulate in fat leading to more yucky stuff to be inside our food… and ultimately our bodies.
Raw cacao powder (pronounced ka-kow) is the powdered form of the cocoa bean and it’s been cold-processed to retain as many nutrients as possible. Cocoa, on the other hand, is heat processed causing it to lose these nutrients. Cacao powder is a potent antioxidant and is high in iron and magnesium.
I like to use coconut milk in this recipe because it’s a great dairy-free alternative and pairs extremely well with chocolate. Its creamy consistency combined with a dab of coconut yogurt is what makes this pudding light and velvety.
Chocolate Chia Pudding
½ Cup Coconut Milk
1 Tbsp Coconut Yogurt (I like Yoso vanilla)
1 Tbsp Cacao Powder
1 – 1½ Tbsp Chia Seeds
Add the coconut milk and yogurt into a small mason jar, secure the lid and shake.
Add cacao powder and whisk with a fork until dissolved and your coconut mixture looks all choco-licious. Scrape down the sides of the jar if there’s cacao powder stuck to them.
Add the chia seeds and shake, shake, shake… shake. Place in the fridge overnight or for at least an hour. You can check the pudding after an hour and if it’s a bit too runny add up to half a tablespoon more chia. (I find that the amount of chia varies depending on the consistency and brand of coconut milk.)
Top with fresh fruit, granola, coconut flakes, or any topping of your choice. Enjoy!