What could be better than a delicious, decadent dessert that only uses real, whole foods? One that takes mere moments to whip up, that’s what!
That’s what this chocolate chia pudding recipe is all about.
Fast. Easy. Real.
There are a bazillion recipes for chia pudding, but if you (or your family) is new to chia pudding, you might like this one extra special because you can’t tell it’s made from chia seeds at all.
There are two different ways you can approach chia to make pudding. One is using the whole seeds and soaking them in liquid to get a tapioca-like consistency and the other is using ground chia seeds that blend in seamlessly with the liquid you choose. So, instead of having all those lovely little lumps, it’s a creamy consistency that’s closer to the pudding you grew up with. I chose the latter this time around, but I like them both equally.
You can buy pre-ground chia seeds, but to keep my seeds fresher longer, I like to buy the whole seeds and store them in the freezer until I’m ready to grind them myself in small batches. I whizz those little bad boys in my vitamix for a few seconds until they turn into a powder-like consistency and then keep them in an airtight container in the fridge. This only takes 30 seconds per batch and protects against rancidity (you can also use a coffee grinder if you want.)
(FYI: it’s important to note that if you DON’T plan on soaking your whole chia seeds, you should grind them because the whole seeds aren’t absorbed by the body well).
OK, now that chia 101 is done, let’s get onto the sweet stuff.
I’ve used dates here to sweeten. Dates and cacao just go together. It looks like a lot of dates, but this recipe will actually make about 8 servings and there’s lots of healthy fats and fibre to balance out the natural sugar so it’s ok.
The pretty whip on top is one ingredient and that’s just straight up coconut milk whipped with a hand-blender. You can add a bit of vanilla or pure maple syrup in your coconut whip if you want. The key to a good coconut whip is to turn the can upside down and keep in the fridge overnight. Open from the bottom and drain off the clear liquid and only blend the thick, opaque white stuff. That’s where it’s at.
If you have another method to make coconut whip, I’d love to know.
Adding a few cacao nibs on top afterwards give it a nice crunch and kids will like to add their own “sprinkles” when it’s time to chow down. (Crushed nuts and/or berries are also a great topping.)
- 2 cups coconut milk
- ⅓ cup ground chia seeds
- ¼ cup raw cacao powder
- 6 pitted
medjool dates - ½ tsp cinnamon
- pinch of sea salt
- cacao nibs for sprinkling
- Blend all ingredients in a high-speed food processor until smooth and creamy. Leave in fridge at least 30 minutes up to overnight.
- Top with cacao nibs, berries, coconut whip and enjoy!
- 1 can full-fat coconut milk (left upside down in fridge overnight)
- 1 tsp pure vanilla extract
- 1 tbsp pure maple syrup
- Leave can in
fridge overnight. Open while upside down and pour off clear liquid (reserve for smoothies if you want). Scoop thick, creamy coconut into mixing bowl (add vanilla and maple syrup if desired) and beat on high speed until creamy and smooth (about 1-2 minutes). This is a great dairy-free topping for a lot of desserts and will keep in the fridge for a couple ofweek (though it will set and harden).
