Vegan Chocolate Chia Pudding

This chia pudding is every chocolate lovers dream. A rich, subtly sweet vegan style dessert made from cacao powder, chia seeds mixed together with plant based milk and topped with whipped  coconut cream.

Wow, can you believe that we are over half way through the entire calendar year. I don't know about you but my favourite time of year is the summer time with spring coming in at second place.

It's even more nice when you can enjoy this chocolate chia pudding recipe - decadent, soft, creamy and tasty all in one serving!

Chia seeds make great summer/spring time recipes - they are light in texture, quite gelatinous, wholesome, vegan friendly and more importantly gluten free. It's not the first time I've made a chia seed pudding either.

This Mango Chia Seed Pudding was a hit with my followers and various social media sites. If you are a huge fan of papaya then you will enjoy this Papaya Chia Pudding

What are chia seeds and its use

Chia seeds are like the jelly (or jello as Americans call it) for the health enthusiastic world. A revolution has unfolded where these Peruvian seeds are causing a frenzy.

You can add them to your smoothie, use as an egg replacement similar how it's done in this How to Make A Flax Egg recipe, thicken up drinks or even make this chocolate chia pudding.

Ingredients you will need

• Cacao powder
• Chia seeds
• Plant based milk of your choice i.e almond, coconut, cashew
• Low GI sweetener i.e agave, coconut nectar, maple etc...
• Vanilla
• Chilled full fat coconut milk
• Coconut sugar

How to whip coconut cream

• Scoop out the coconut solids from a can of coconut milk and discard the liquid or use it in a smoothie.
• Place the solids and sweetener in a medium sized bowl.
• Use a hand mixer or immersion stick to whisk until soft peaks form
• Distribute and top your chia pudding with the cream.

How to make chocolate chia pudding 

• In a medium sized bowl pour in the cacao powder, plant based milk, chia seeds, sweetener and vanilla
• Briskly whisk the mixture in the bowl for about a minute and it should begin to swell.
• Cover over the bowl and leave in the refrigerator to set and expand to its full capacity over a course of 20-30 minutes.
• After the given time transfer the pudding into small bowls, ramekins or glasses.
• Add the whipped topping to each bowl/glass/ramekin.

Notes and tips

• This recipe serves roughly two people if served in a small bowl. You can stretch the recipe if using very small wine glasses or ramekins if hosting a dinner or party for up to 4 people.
• Feel free to use almond milk or another fatty plant based milk.
• Use canned full fat coconut milk with no additives or extras to create the topping.
• Don't forget to let the chia pudding chill and expand in the refrigerator.
• Make the coconut cream topping as you are waiting for the chia pudding to thicken up - save times!!
• Boost up the protein content by adding protein powder or peanut butter, cashew butter etc...
• To make the recipe keto friendly use stevia, yacon syrup or erythritol.
• Once the pudding is ready serve or alternatively refrigerate and consume within 3 days.

Other chocolate desserts you may like

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Vegan Chocolate Chia Pudding

Go on and treat yourself to this decadent chocolate chia pudding - Paleo, gluten free, dairy free, vegan

4.8 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 35 minutes

Total Time: 35 minutes

Servings: 4 servings

Calories: 310kcal

Author: Charla

Ingredients

• ▢ 2 tbsp of cacao powder
• ▢ ½ cup of chia seeds
• ▢ 2-4 tbsp of coconut nectar or other GI sweetener, maple syrup
• ▢ 1 ½ cup coconut milk or other plant based milk 300ml
• ▢ 1 tsp of vanilla extract or powder/pod

For the topping

• ▢ 2- 3 cans of full fat coconut milk chilled or partially frozen(400ml x 2 or 3)
• ▢ 1-2 tbsp of coconut sugar

Instructions

• In a medium sized bowl pour in the cacao powder, plant based milk, chia seeds, sweetener and vanilla
• Briskly whisk the mixture in the bowl for about a minute and it should begin to swell.
• Cover over the bowl and leave in the refrigerator to set and expand to its full capacity over a course of 20-30 minutes.
• After the given time transfer the pudding into small bowls, ramekins or glasses.
• To make the topping open a can of coconut milk and proceed to insert a spoon by ⅓ of the can. Carefully scoop of the coconut solids into a bowl, being careful not to lower the spoon into the liquid underneath.
• Discard or save the liquid to add to a smoothie.
• Add the coconut sugar to the solids and whisk (either using electric or by hand) until smooth and fluffy.
• Scoop the whipped cream onto the chocolate chia seed pudding, ready to serve

Notes

• This recipe serves roughly two people if served in a small bowl. You can stretch the recipe if using very small wine glasses or ramekins if hosting a dinner or party for up to 4 people.
• Feel free to use almond milk or another fatty plant based milk.
• Use canned full fat coconut milk with no additives or extras to create the topping.
• Don't forget to let the chia pudding chill and expand in the refrigerator.
• Make the coconut cream topping as you are waiting for the chia pudding to thicken up - save times!!
• Boost up the protein content by adding protein powder or peanut butter, cashew butter etc...
• To make the recipe keto friendly use stevia, yacon syrup or erythritol.
• Once the pudding is ready serve or alternatively refrigerate and consume within 3 days.

Nutrition

Calories: 310kcal | Carbohydrates: 28g | Protein: 10g | Fat: 68g | Saturated Fat: 55g | Sodium: 48mg | Potassium: 583mg | Fiber: 8g | Sugar: 8g | Vitamin C: 3mg | Calcium: 199mg | Iron: 11mg

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