Over the past six months, Chia seeds have taken over most of my breakfast and snack recipes. I’ve been buying them in bulk because I can’t seem to stop craving them! The endless variations on Chia seed pudding recipes keep me coming back for more. These seeds are also perfect in overnight oats or blended into a smoothie/smoothie bowl. Some of my friends have told me (you know who you are!) they’re not fans of the “slimy” texture. If you don’t like the texture you can blend them in the blender before refrigerating to create a smooth pudding. Chia seeds have really become popular these days because they are a plant-based, complete protein, are high in fiber, and contain Omega-3 Fatty Acids. Chia seeds can keep you fuller longer so you don’t crash after eating or working out. I’m a fan of using a touch of vanilla extract or cardamom extract in my Chia pudding… Cocoa powder also adds a lot of rich, chocolatey flavor without adding too many calories. I like to make it in individual mason jars to take to work as a healthy snack/dessert.
Chocolate Chia Seed Pudding
- 1/4 cup Chia seeds
- 1 cup canned light coconut milk (or your favorite nut milk)
- 2 tbs agave syrup
- 1/4 tsp vanilla extract
- 1 tbs unsweetened cocoa powder Toppings (optional):
- Fresh fruit
- Unsweetened shredded coconut
- Raw pumpkin seeds
- Cacao nibs
DirectionsWhisk together the Chia seeds, coconut milk, agave syrup, vanilla extract, and cocoa powder. If you’d like a smoother texture, blend the mixture in the blender for a few minutes until smooth. Pour into individual containers and refrigerate overnight or for at least 4 hours.
- Calories per serving: approximately 220 cal