Healthy Chocolate Chia Pudding

by Angela (Oh She Glows) on January 11, 2012

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Chocolate.

PMS.

Mood swings.

Cravings.

Sore boobs.

Tearing up over random TV shows (example: Redemption Inc).

Chocolate.

Uncontrollable yawning.

Random anger.

Healthier chocolate pudding.

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I am a woman, hear me roar!

This is the pudding I make when I feel like inhaling a bag of chocolate chips.

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It lets me return to my normal self, at least for now…

My chocolate cravings are satisfied and I feel like a million bucks, minus the sore boobs, mood swings, and yawning of course.

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I wouldn’t say that it’s for everyone though; if you aren’t into soaked chia seeds (and their slim-factor) you might not like this pudding. You could try adding rolled oats for a chewier texture and do more of a vegan overnight oats recipe if that floats your boat. I added in a couple tablespoons of oats at the last minute.

Top it with a bit of shaved dark chocolate on top…and it’s pretty much my favourite snack going. I also love it heated up with a spoonful of coconut cream stirred in! Want to thicken it up? Mash in a banana just before serving.

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4.5 from 4 reviews
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Healthy Chocolate Chia Pudding

Vegan, gluten-free, no bake/raw, oil-free, soy-free

By

I make this pudding when I want something indulgent tasting, but don’t feel like eating a ton of sugar. It satisfies and energizes me while letting me get on with my day. I love mixing carob powder and cocoa powder for a more complex chocolate flavour. The carob powder also adds a natural sweetness that I love. If you don’t have carob, I suggest using a bit more cocoa powder and sweetener since it will be less sweet without the carob. Serve cold or heated up!

Adapted from Repair and Recover Chia Pudding

Yield
2 servings
Prep time
Cook time
0 Minutes

Ingredients:

  • 1 & 1/4 cup to 1 & 1/2 cup unsweetened almond milk, as needed to thin out
  • 1/4 cup chia seeds
  • 1 tbsp cocoa powder
  • 2 tbsp carob flour/powder (I buy it at Bulk Barn)
  • 1 tbsp pure maple syrup
  • Shaved chocolate for garnish (optional)

Directions:

  1. In a large bowl, whisk together all of the ingredients (starting with 1 & 1/4 cup almond milk) until the clumps are gone. Place in fridge for 1-2 hours, until thick or overnight. Stir well, add more milk if desired to achieve the thickness you desire, and serve chilled. Alternatively you can heat in the microwave and serve it warm. It’s nice with a spoonful of coconut cream mixed in or a mashed banana too.

Nutrition Information

Calories 197 calories | Total Fat 12 grams
Fiber 15 grams | Protein 8 grams
* Nutrition data is approximate and is for informational purposes only.

Also try Pumpkin Pie Chia Pudding Parfait.
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This morning, I enjoyed heated-up chocolate pudding and a breakfast cookie.

I should be a lot nicer today.

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{ 24 comments… read them below or add one }

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Far September 18, 2013 at 7:16 pm

I make a middle eastern version of this with almond milk, chia seeds, agave, cardamom, pistachios and rose extract/rose water/any rose flavoring. I also add some fruit (canned) and icecream for a special treat!

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Shireen January 20, 2014 at 1:02 am

Oh yummm! This is going to be breakfast tomorrow for my daughter & me! I don’t have carob powder, so I’ll be using all raw cacao plus an extra tablespoon of maple syrup.

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Natalie February 7, 2014 at 10:55 am

Made this last night to eat today. Simple, quick and tastes so good!! Love this recipe. Tempted to use chocolate milk as well?? Is that OTT?!!!!!

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Kerrie March 12, 2014 at 7:39 pm

I just made this and used coconut milk and cocoa powder and used unsweetened coconut to decorate. It is amazing, healthy, no lactose and yummy.

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Bre March 30, 2014 at 2:49 pm

I just had this and made it a bit healthier and filling by putting a banana and almond butter on top. I subbed ground flax for karob to add a bit more fiber. It was nummyyyy!

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spaceranger July 23, 2014 at 8:54 pm

Mmmmm! I made this today, and tonight my 1 year old, my 3 year old my husband and I all went nuts over it after dinner. Thank you! I mostly followed your recipe but I didn’t have maple syrup so I sweetened it with dates, prunes and a teeny bit of stevia. It is fabulous and I felt really good about feeding it to my family. :)

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Lisa October 6, 2014 at 1:35 pm

Love this recipe! However, microwaving the pudding would cancel out so many of the nutrients, try heating it on the stove instead:)

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Emily October 13, 2014 at 6:09 pm

What am I doing wrong with my chia seeds? They won’t set up :( is there such a thing as dysfunctional chia seeds? ;)

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Angela (Oh She Glows) October 15, 2014 at 9:51 am

Hi Emily, I have had this happen before (it’s rare but can happen), my only advice would be to add more chia seeds to your batch to help absorb some of the liquid. Next time, you might want to reduce the liquid so it thickens up faster. Hope this helps!

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Laura November 12, 2014 at 7:26 pm

Could you use soya milk instead of almond milk? I’m not the biggest fan of almond milk for some reason…

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Emily Fyffe December 30, 2014 at 6:15 pm

I made this and added strawberries to it…INCREDIBLE!!

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Christal January 20, 2015 at 9:42 am

I made this over the weekend and it was amazing! I did not have carob powder so I warmed the almond milk and melted vegan chocolate chips (1/4 cup) into the milk (whisked until smooth). It took extra time, as I allowed the milk to cool before proceeding, but it worked! My chocolate-loving husband said that this is (so far) his favorite recipe of yours that I have made. Thanks for the amazing recipe!

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Arielle July 30, 2015 at 10:18 am

I tried this, but it didn’t turn out, the cocoa powder wouldn’t mix in with the cold milk and it just ended up clumpy and seperated… how do you get the powder to mix fully into cold liquid?

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Tiffany December 20, 2015 at 8:47 pm
Recipe Rating:

Hi Angela,

We love this recipe for breakfast or dessert! Its great served with peanut butter, banana and homemade cranberry sauce!

When I make this I stir the dry ingredients together first then slowly add the almond milk in (2T first, then 1/4c at a time) to get out all the lumps.

Thank you!! :)

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Aimee June 16, 2016 at 2:49 pm
Recipe Rating:

This is amasing. Thank you. The next time I went to make it I was feeling extra lazy and I still needed to make the nutmilk. I swapped the almonds for pecans so I wouldn’t have to strain it, then dropped all the other ingredients in and whirred it up in my vitamix, chilled and so easy, good, and gone. =)

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Angela Liddon June 17, 2016 at 8:04 am

So glad you enjoyed it Aimee!!

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Lisa January 30, 2017 at 1:45 pm

Very nice recipe. Plus, I love your presentation. Please open a restaurant!
I like that you mix cocoa with carob to include choc flavor but lesson the caffeine?
Other ideas: perhaps some slivered almonds might give it an ‘Almond Joy’ taste!
Or, thawed dark bing cherries sweetened with coconut sugar. So many possibilities…!

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Arien October 29, 2017 at 7:03 pm

Hi, I tried this but the pudding didn’t thicken. It was still tasty (Well, as iced cocoa with chia seeds) but the seeds were more or less the same size as before – and I left it in overnight. Any idea what I did wrong?

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Arien October 30, 2017 at 5:44 am

You know what, scratch that. It thickened up after I gave it another half day in the fridge (ie total of 24 hours).

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Angela (Oh She Glows) October 30, 2017 at 7:34 am

I’m so happy it finally thickened up for you!

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caroline January 28, 2018 at 4:14 pm
Recipe Rating:

Hi,

I made this and not all of the chia seeds expanded. Some were still rock hard solid. Any tips to make them softer? Otherwise, it was really good!

Thanks!

Reply

Angela (Oh She Glows) January 29, 2018 at 9:52 am

Hey Caroline, I’m happy to help troubleshoot! Do you know if the chia seeds that didn’t expand were not touching liquid? I find unless they’re submersed in liquid they won’t expand and tend to remain firm.

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Fancy February 9, 2018 at 7:05 am
Recipe Rating:

Looks yummy. Am definitely going to try it.

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Stephanie, One Caring Mom July 11, 2018 at 11:28 am

I love chia seeds, especially in a slime-like form. I do not love PMS and all the horrible aspects that go along with it. I completely sympathize and definitely tear up at movies and shows and books and commercials. It doesn’t really matter what it is…my eyes just start leaking. Therefore, I NEED this in my life…if only to feel momentarily better. I’ve never used carob flour so I’ll have to find some for this. Thank you for sharing the deliciousness!

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