- The night before: Pour chia seeds into a bowl and then the coconut milk and whisk together. Cover and place in fridge overnight.
- When ready to eat: Remove chia seed pudding from the fridge and stir well to break up the seeds. You may need to use the back of a spoon to break up the “chunks.” Stir in the cacao blend, maple syrup, and a pinch of salt.
- To serve: Scoop into glasses or bowls and top with almond butter, whipped cream, cacao nibs, berries, or whatever else your heart desires! Enjoy!
Looking for a way to get all the superfood benefits of chia without feeling like you’re crunching on bird food? Then you’re about to fall hard for this easy chocolate chia seed pudding from our friend Beth Bierema. The trick is to soak chia seeds in coconut milk overnight, allowing them to soften and transform into a luscious, creamy pudding.
This recipe starts with 5 base ingredient to create the chocolate pudding. You could choose to stop and dig in right there, but we highly recommend dressing this pudding up with some tasty toppings. We like to mix in nut or seed butter for an added protein boost, cacao nibs to give it some crunch, and top it off with sweet berries. On days when we’re feeling really decadent, we whip up a batch of coconut whipped cream. Healthy indulgence has never been easier.
- 1/4 cup + 1 Tbsp (63g) chia seeds
- 1 can (14oz/400ml) light coconut milk
- 2 tbsp (16g) Joya Cacao Functional Blend*
- 2 tbsp (16g) raw cacao powder or natural cocoa powder*
- 1/4 cup (60ml) maple syrup pinch fine sea salt
- Almond butter, or other nut or seed butter of your choice
- Coconut whipped cream (or dairy whipped cream)
- Cacao nibs
- Shredded or flaked coconut
* Or any combination of Cacao Blend and cacao powder to total 4 tbsp. Natural cocoa powder is pure roasted cocoa beans with most of the fat removed that is ground to a find powder and not alkalized (unlike Dutch process or alkalized cocoa powders that are chemically processed to lower the acidity and harshness).