Chocolate Chia Pudding – Almost Instant
I defy anyone not to find chocolate puddings irresistible. Well how about a chocolate chia pudding that tastes indulgent, but has no dairy or eggs and is pretty much guilt free? Indeed, it has many positive nutritional benefits.
- Chia seeds – low in calories, high in soluble fibre, protein, omega 3s and antioxidants
- Raw cacao powder – high in antioxidants, magnesium, iron and copper
- Medjool dates – high in soluble fibre, iron, potassium and B vitamins
- Pure maple syrup – high in manganese and zinc
- Coconut oil – high in good saturated fats and lauric acid
- Mesquite powder – low on the glycemic index, high in protein and soluble fibre
Chia pudding recipes have been featuring on the internet for some time now. When mixed with liquid, chia seeds form a hydrogel capsule and can absorb up to 27 times their own weight in water. This makes them an ideal ingredient for light healthy desserts. I was interested in the concept, but not raring to give it a go. The tapioca style result just reminded me of horrid school puddings. However, I read somewhere recently that if you grind the chia seeds, not only do you get a smoother result, but the pudding is set and ready to eat in minutes.
This indeed turned out to be true. I used my ThermoCook to grind the chia seeds and then combine the remaining ingredients. The chocolate chia pudding was ready to eat almost instantly. We tucked in soon after making it, somewhat trepidatiously in my case. It certainly has its own distinctive personality. It’s not mousse like nor silky smooth, more like the texture of stiff porridge. But, I was pleased to discover, it resembled tapioca not at all. Next time I will try using my Optimum 9200A power blender to see if I can get a smoother result. It has a pleasant flavour and is not too sweet. This is definitely a week night pudding, which feels indulgent and satisfying, but also allows you to feel somewhat virtuous before blowing out at the weekend.
- 4 tbsp chia seeds
- 300 ml coconut milk (or milk of choice)
- 3 medjool dates
- 1 tbsp pure maple syrup I used an Amber grade from Quebec (use 2 tbsp if you like your puddings sweet)
- 1 tbsp coconut oil
- 3 tbsp raw cacao powder
- 1 tbsp mesquite powder (optional)
- 20 g pistachio nuts - chopped
- Pulse the chia seeds in a food processor to break them up a bit. I used my ThermoCook.
- Add all the other ingredients and pulse for 10 seconds or until thoroughly combined.
- Pour or spoon into four ramekins and leave to set for a few minutes.
- Add a sprinkling of chopped pistachio nuts.
The mesquite powder gives a sort of malty caramel flavour, but if you don't have it try vanilla, cinnamon or cardamom.
Top with desiccated or flaked coconut instead of pistachio nuts.
Other vegan chocolate pudding recipes you might like
- Black forest cherry chocolate avocado mousse via Veggie Desserts
- Chocolate chip and peanut butter via Tinned Tomatoes
- Healthy chocolate dessert via Healthy Hungry Happy
- Magnesium rich chocolate orange & ginger mousse via Natural Kitchen Adventures
- Mocha pots de crème – The Tofu Diaries
- Raw chocolate banana mousse via Tin and Thyme
- Vegan banana chocolate tofu mousse via Planet Veggie
- Vegan chocolate mousse via Thinly Spread
The post contains affiliate links. Buying through a link to the Optimum Thermocook or Optimum 9200A will not cost you any more, but I will get a small commission. This helps keep Tin and Thyme blythe and blogging. Opinions are, as always, my own.