Creamy Dark Chocolate Chia Pudding
Serves 4 servings
Prep: 15 minutes • Cook: 0 minutes
GFFR
Deep cocoa flavor and a smooth, creamy texture turn simple chia seeds into a surprisingly rich chocolate pudding. Lightly sweetened with maple syrup and packed with fiber and healthy fats, this easy make-ahead dessert satisfies a serious chocolate craving without the heavy cream and added sugar of traditional pudding.
Ingredients
- 1/2 cup chia seeds
- 2 cups unsweetened almond milk or milk of choice
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons pure maple syrup or honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 2 oz dark chocolate, at least 70% cacao, divided
- Fresh strawberries or raspberries for serving, optional
- Chopped pecans or almonds for serving, optional
Instructions
- In a medium bowl, whisk together the almond milk, cocoa powder, maple syrup or honey, vanilla, cinnamon, and salt until the cocoa is fully incorporated.
- Whisk in the chia seeds and allow the mixture to rest for 5 minutes.
- Whisk thoroughly a second time to break up any chia seed clumps.
- Finely chop 1 oz of the dark chocolate and stir it into the pudding mixture.
- Cover and refrigerate for at least 3 hours or overnight, until thickened.
- For a traditional pudding-like texture, transfer the chilled mixture to a blender and blend until smooth and creamy. Add 1 to 2 tablespoons of milk if needed to reach the desired consistency.
- Divide the pudding among four small serving dishes.
- Finely shave or chop the remaining dark chocolate and sprinkle it over each serving.
- Top with fresh berries and chopped nuts if desired.
- Serve chilled.
Notes & Tips
- Blending the finished chia pudding is optional, but it transforms the texture from traditional chia pudding into something much closer to creamy chocolate pudding.
- For an even richer chocolate flavor, use Dutch-process cocoa powder.
- The small amount of cinnamon enhances the chocolate flavor without making the pudding taste strongly of cinnamon.
- Adjust the sweetness after chilling if necessary. Cold desserts often taste slightly less sweet than they do at room temperature.
- For a thicker pudding, add another tablespoon of chia seeds. For a softer pudding, stir in a small amount of milk before serving.
- Fresh raspberries or strawberries add a bright contrast to the rich dark chocolate.
- Verify that the cocoa powder and dark chocolate are gluten-free if needed.
- Store covered in the refrigerator for up to 4 days.
Nutrition:
220 cal • 6g protein • 12g fat • 27g carbs