This dark chocolate chia pudding is chock full of healthy ingredients so it can be eaten for breakfast, yet so indulgent tasting, it passes as dessert. It’s naturally gluten-free and can easily be made vegan.
Chocolate for breakfast? Yes please. But really, this dark chocolate chia pudding has everything you need to start your day off right — fiber, protein, and produce. It’s also low in sugar, which is key for a morning meal that will keep you energized and focused for a busy day ahead.
It’s also just decadent enough to serve as a dessert, and I know you all could use an easy dessert right now. Or, enjoy as an afternoon snack when you’re craving something sweet.
This recipe is really flexible, which is also a necessity in the times we are living in right now (I write this as we are staying at home to stop the spread of corona virus). The three necessities: chia, milk, and some kind of chocolate. Everything else can be modified.
Don’t have cacao powder? You could probably use hot chocolate mix or even melt some dark chocolate or chocolate chips (just skip the added maple syrup because those options will already be sweetened).
Can’t find/don’t have a Meyer lemon? Use an orange or a mix of orange and lemon. The yogurt topping is definitely optional anyway, though highly encouraged.
Frozen fruit (defrosted) can definitely be used in place of fresh, and you could really use any berry or other fruit you’d like. Frozen sweet cherries, blueberries, blackberries, and strawberries all come to mind.
Chia pudding: the ultimate grab-and-go breakfast. Or snack. Or dessert.
Chia pudding is a great make-ahead breakfast or because it’s literally ready to grab and go on busy mornings. In fact, you have to make it ahead of time because the chia seeds need at least 60 minutes in the refrigerator to soak up the liquid and do their thing. Do it tonight and tomorrow you’ll thank yourself.
All about chia seeds
the nutritional benefits of chia seeds
Chia seeds are little nutrient powerhouses. Just 2 tablespoons has 6 grams of fiber and 4 grams of protein. But what they’re most known for is the fact that they are an excellent plant-based source of omega-3 fatty acids. Omega-3 fatty acids contribute to a healthy heart and brain, and may help reduce chronic inflammation.
where can i find chia seeds?
Chia seeds are available in most grocery stores these days. I usually get them in the bulk section, which is the most affordable. But you can also find them either in the baking section, natural food section, or the supplement section of your local grocery store. You can also get them on amazon.
how do these little seeds actually make pudding?
Chia seeds absorb any liquid around them and expand, making a gel-like texture. When given time to soak up some liquid, they will gel together to form a pudding-like consistency.
Cacao or cocoa?
Chocolate is made from crushed cacao beans. While cacao typically refers to the raw bean and cocoa may more likely refer to the powder that’s crushed, you’ll see powder labeled as cacao. As long as there is no sugar added to the powder, both offer nutritional benefits. If you really want to get into the details, this post explains it.
nutritional benefits of cacao or cocoa powder
Dark chocolate, which has a higher percentage of cacao and typically less sugar get’s its health halo from the health benefits of cacao.
1 oz of cacao powder is a good source of plant-based iron, selenium, and magnesium. But it’s best known for its antioxidant content.
Did you make this dark chocolate chia pudding?
Leave a comment letting me know what you thought about it and rate it in the recipe card below! Save it to your pinterest board so you can find it later, and don’t forget to share a picture of your creation on instagram and tag me (@sarahgoldnutrition). I love seeing what you’re up to!
More recipes with chia seeds
What do do with all the leftover chia? Make one of these recipes:
- 1/2 cup chia seeds
- 1 1/4 cups milk of choice (I use unsweetened almond or coconut)
- 1 Tbsp cocao powder
- 1 Tbsp maple syrup
- 1 tsp vanilla extract
Meyer Lemon Yogurt
- 1/2 cup plain full-fat Greek yogurt or coconut yogurt
- Juice + zest of 1/2 a meyer lemon
- 1 tsp honey or maple syrup
- Raspberries or other fruit for serving
- Make the chia pudding. Whisk together the chia seeds, milk, cocoa powder, vanilla, and maple syrup. I like to make my in a jar that has a lid that I can also shake up to make sure it all mixes well. Then, put in the fridge for at least 60 minutes or overnight.
- Make the yogurt. Whisk together yogurt, lemon juice and zest, and honey (or maple syrup if you want to make this vegan).
- Assemble. Place 1/2 the chia pudding in a bowl and top with 1/2 the yogurt and fruit for garnish. Top with an additional drizzle of honey if serving for dessert.
Both the pudding and the yogurt can be stored in the fridge for up to 4 days, separately and then assemble when ready to eat.