Vegan chocolate chia pudding

This chocolate chia pudding recipe is rich, subtly sweet made from cacao powder, chia seeds and plant based milk with a vegan coconut cream topping.

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 and wholesome. 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.

What are chia seeds and how to use them

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.

In spite of their rather small size they are……..

• Packed omega 3 fatty acids which raise of HDL (healthy fats)
• Protein enriched
• A great source of fibre
• Also contains a good amount of  mineral including iron, calcium, fibre, magnesium and phosphorous

You can add them to your smoothie, make an egg replacement, thicken up drinks or even make this chocolate chia pudding using the seeds.

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 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.
• To make the topping open a can of coconut milk and proceed to insert a spoon by 1/3 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 and tips for making chia pudding

• This recipe serves roughly two people if served in a small bowl. You can scratch the recipe if using very small wine glasses if hosting a dinner or party i.e 4 people.
• You can double the batch if you need the recipe to serve more than the standard two people.
• Make sure the coconut milk is full fat in order for it to chill and thicken up into cream. The refrigerator or place of storage needs to be very cold so the milk can congeal in the can.
• Don’t forget to let the chia pudding chill and expand.
• Make the coconut cream topping as you are waiting for the chia pudding to thicken up – save times!!
• 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 vegan dessert recipes you may like

Chocolate avocado ice cream

Vegan chocolate orange cake

Chocolate cheesecake parfait

Homemade coconut ice cream

No bake chocolate cheesecake

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: 710kcal

Author: Charla

Ingredients

• 2 tbsp of cacao powder
• 1/2 cup of chia seeds
• 2-4 tbsp of coconut nectar or other GI sweetener, maple syrup
• 1 1/2 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 1/3 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 scratch the recipe if using very small wine glasses if hosting a dinner or party i.e 4 people.
• You can double the batch if you need the recipe to serve more than the standard two people.
• Make sure the coconut milk is full fat in order for it to chill and thicken up into cream. The refrigerator or place of storage needs to be very cold so the milk can congeal in the can.
• Don't forget to let the chia pudding chill and expand.
• Make the coconut cream topping as you are waiting for the chia pudding to thicken up - save times!!
• 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: 710kcal | Carbohydrates: 28g | Protein: 10g | Fat: 68g | Saturated Fat: 55g | Sodium: 48mg | Potassium: 774mg | Fiber: 8g | Sugar: 8g | Vitamin C: 3mg | Calcium: 199mg | Iron: 11mg

Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!