Chocolate Chia Seed Pudding

Chocolate Chia Seed Pudding
  • PREP TIME
    25 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    2 hrs 25 mins
  • SERVING
    1 People
  • VIEWS
    300

Indulge in this decadent chocolate chia seed pudding, a symphony of rich cocoa and creamy texture. This delightful treat is not only a feast for the senses but also a nutritional powerhouse, packed with fiber and antioxidants. Perfect as a guilt-free dessert or a nourishing breakfast.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    59 g
  • Cholesterol
    20 mg
  • Fiber
    3 g
  • Protein
    10 g
  • Saturated Fat
    4 g
  • Sodium
    125 mg
  • Sugar
    53 g
  • Fat
    7 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 2 mins In a mixing bowl, whisk together the cocoa powder, brown sugar, and instant coffee powder until no clumps remain. This ensures a smooth and velvety texture. (2 minutes)

Image Step 02
02 Step

Recipe View 25 mins Gently fold in the chia seeds, ensuring they are evenly distributed throughout the mixture. Gradually stir in the milk, incorporating it until well combined. Allow the mixture to rest for 5 minutes, then stir again to prevent clumping. Repeat this resting and stirring process for about 20 minutes, allowing the chia seeds to plump up and create a luscious pudding consistency. (25 minutes)

Image Step 03
03 Step

Recipe View 2 hrs Cover the bowl tightly with plastic wrap or transfer to an airtight container. Refrigerate for at least 2 hours, or preferably overnight, to allow the pudding to fully set and the flavors to meld together beautifully. (2 hours+)

Image Step 04
04 Step

Recipe View 2 mins Before serving, drizzle with honey to your desired level of sweetness. Garnish with fresh berries, a sprinkle of cocoa powder, or a handful of chopped nuts for an extra touch of elegance. Enjoy this delightful treat chilled!

For a richer chocolate flavor, use dark cocoa powder.
Adjust the amount of honey to your personal preference.
For a vegan option, use your favorite non-dairy milk and maple syrup or agave nectar instead of honey.
This pudding can be stored in the refrigerator for up to 3 days.

Aiyana Kirlin

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 100 Ratings)
Total Reviews: (8)
  • Enoch Schimmel

    I let mine sit overnight and the texture was perfect!

  • Winona Abshirelowe

    Great recipe! I’ve made it several times now and it’s always a hit.

  • Kraig Spencer

    The hazelnut coffee powder is a game changer! It adds such a nice depth of flavor.

  • Alexis Connelly

    My kids love this pudding! I use almond milk and maple syrup to make it vegan.

  • Brandt Runolfssonbins

    I didn't have hazelnut coffee powder, so I used vanilla extract and it was still amazing!

  • Syble Christiansenbosco

    This recipe is so easy and delicious! I love making it for a quick and healthy dessert.

  • Sonya Daugherty

    I added a pinch of sea salt and it really brought out the chocolate flavor.

  • Wilhelmine Gutkowski

    I found that blending the pudding after it chilled made it perfectly smooth and creamy.

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