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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.

if served in a small bowl. You can stretch the recipe if using very small wine glasses or Feel free to use almond milk or another fatty plant based milk.

or another fatty plant based milk. Use canned full fat coconut milk with no additives or extras to create the topping.

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!!

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…

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

**Don’t forget to comment below and star rate if you have tried my recipes. Let’s be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

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 Prep Time: 35 minutes Total Time: 35 minutes Servings: 4 servings Calories: 310 kcal Author: Charla Ingredients 2 tbsp of cacao powder 2 tbsp of cacao powder

1/2 cup of chia seeds 1/2 cup of chia seeds

2-4 tbsp of coconut nectar or other GI sweetener, maple syrup 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 1/2 cup coconut milk or other plant based milk 300ml

1 tsp of vanilla extract or powder/pod 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) 2- 3 cans of full fat coconut milk chilled or partially frozen(400ml x 2 or 3)

1-2 tbsp of coconut sugar 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 stretch the recipe if using very small wine glasses or ramekins if hosting a dinner or party for up to 4 people.

if served in a small bowl. You can stretch the recipe if using very small wine glasses or Feel free to use almond milk or another fatty plant based milk.

or another fatty plant based milk. Use canned full fat coconut milk with no additives or extras to create the topping.

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!!

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...

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: 310 kcal | Carbohydrates: 28 g | Protein: 10 g | Fat: 68 g | Saturated Fat: 55 g | Sodium: 48 mg | Potassium: 583 mg | Fiber: 8 g | Sugar: 8 g | Vitamin C: 3 mg | Calcium: 199 mg | Iron: 11 mg Tried this Recipe? Tag me Today! Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy