Smooth Chocolate Chia Seed Pudding — No Fuss, All Flavor Recipe

Introduction

Chocolate chia seed pudding is a creamy, nutrient-packed dessert that’s as simple to make as it is delicious. With rich dark chocolate and natural sweetness from maple syrup, this pudding offers a smooth, velvety texture that’s perfect for a healthy treat or breakfast.

Ingredients

• ¾ cup almond milk
• ⅓ cup canned coconut milk
• 3 tablespoons chia seeds
• 40 g dark chocolate (about 70% cocoa), chopped
• 6 teaspoons pure maple syrup
• 3 teaspoons cacao powder
• ½ teaspoon vanilla extract
• A small pinch of flaky sea salt

Instructions

1. Step 1: Soak the chia seeds by combining the almond and coconut milks with the chia seeds in a bowl. Stir well, then leave the mixture at room temperature for 30 minutes, stirring a couple of times during the first 10 minutes to prevent clumping.
2. Step 2: Melt the chopped dark chocolate gently, either over a double boiler or in short bursts in the microwave, stirring between intervals. Remove from heat and let it cool slightly.
3. Step 3: Pour the chia-milk mixture, maple syrup, cacao powder, vanilla extract, and a pinch of salt into a blender. Add the melted chocolate, then blend on high until completely smooth and velvety, about 30 seconds with a powerful blender.
4. Step 4: Spoon the blended pudding into two serving pots, then refrigerate for at least 2 hours or overnight to allow it to firm up to a mousse-like texture.
5. Step 5: Serve chilled, topped with fresh berries, toasted coconut, or grated chocolate if desired.

Tips & Variations

• For extra richness, use full-fat canned coconut milk instead of the light version.
• Try adding a pinch of cinnamon or chili powder to enhance the chocolate flavor.
• Substitute maple syrup with honey or agave nectar for a different sweetness profile.
• If you prefer a crunchier texture, stir in some chopped nuts or granola just before serving.

Storage

Store the pudding covered in the refrigerator for up to 3 days. Re-stir before serving if any liquid separates on top. It is best enjoyed chilled and does not require reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of milk for this pudding?

Yes, you can substitute almond and coconut milk with other plant-based milks like oat or soy milk. Just keep the total liquid quantity the same.

What if I don’t have a blender?

You can whisk the ingredients by hand, but the texture may be less smooth. Using an immersion blender or food processor can also work well.

Smooth Chocolate Chia Seed Pudding — No Fuss, All Flavor Recipe

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★★★★★

4.5 from 93 reviews

• Author: Matteo
• Total Time: 2 hours 40 minutes
• Yield: 2 servings 1x
• Diet: Vegan

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Description

This Smooth Chocolate Chia Seed Pudding combines creamy almond and coconut milk with dark chocolate and chia seeds to create a rich, velvety dessert that is easy to make and naturally nutritious. Sweetened with pure maple syrup and flavored with cacao powder and vanilla, it sets into a mousse-like texture after chilling, perfect for a healthy and indulgent treat.

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Ingredients

Scale 1x2x3x

Liquid Ingredients

• ¾ cup almond milk
• ⅓ cup canned coconut milk
• 6 teaspoons pure maple syrup
• ½ teaspoon vanilla extract

Seeds and Powders

• 3 tablespoons chia seeds
• 3 teaspoons cacao powder

Chocolate and Flavoring

• 40 g dark chocolate (about 70% cocoa), chopped
• A small pinch of flaky sea salt

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Instructions

1. Soak the chia. Combine the almond and coconut milks with the chia seeds in a bowl. Stir well, then leave the mixture at room temperature for 30 minutes, stirring a couple of times during the first 10 minutes to prevent clumping as the seeds hydrate.
2. Melt the chocolate. Break the dark chocolate into pieces and melt gently, either using a double boiler over simmering water or in short bursts in the microwave, stirring between intervals. Remove from heat and allow to cool slightly.
3. Blend. Pour the chia-milk mixture, maple syrup, cacao powder, vanilla extract, and a pinch of salt into a blender. Add the melted chocolate, scraping the container to ensure no melted chocolate is wasted. Blend on high speed until the mixture is completely smooth and velvety, about 30 seconds in a high-powered blender.
4. Chill to set. Spoon the blended pudding into two serving pots. Refrigerate for at least 2 hours or overnight for best results, allowing the pudding to firm up to a mousse-like consistency.
5. Serve. Optionally garnish with fresh berries, toasted coconut, or grated chocolate before serving. Enjoy chilled.

Notes

• Stir the chia seeds several times during the initial soaking to prevent clumping.
• Use a high-quality dark chocolate with about 70% cocoa content for the best flavor.
• This pudding can be made ahead and stored in the refrigerator for up to 2 days.
• Optional toppings can add texture and extra flavor but are not necessary.
• For vegan and dairy-free compliance, ensure your almond and coconut milk are unsweetened and pure.

• Prep Time: 35 minutes
• Cook Time: 5 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: International

Keywords: chia seed pudding, chocolate chia pudding, vegan dessert, no-cook pudding, healthy pudding, dark chocolate dessert, plant-based dessert