Best 11 Chocolate Chia Pudding Recipes

CHOCOLATE CHIA SEED PUDDING

Steps:

• Mix cocoa powder, brown sugar, and instant coffee powder together in a bowl; stir until no lumps remain. Fold chia seeds into the mixture. Pour milk into the bowl and stir to incorporate; let the mixture sit a few minutes before stirring again. Repeat resting and stirring a few times over the course of 20 minutes.
• Cover the bowl with plastic wrap and refrigerate 2 hours to overnight.
• Drizzle honey over the pudding to serve.

CHOCOLATE CHIA PUDDING

Steps:

• Place the cocoa powder in the blender. Microwave 1 cup of water for 1 minute then add to the blender and blend on high for 30 seconds.
• Add the maple syrup, chia seeds, avocado, vanilla extract and salt plus 1 cup of water to the blender and blend on high for 45 seconds.
• Slowly stream in the coconut oil with the blender still running. Continue to blend on high until the pudding homogenizes, about 1 minute more.
• Transfer to a resealable container and chill in the fridge for at least 2 hours. The pudding will continue to set up as it cools. You can also dose the pudding into individual serving containers then cover and cool.

CHOCOLATE CHIA PUDDING

Steps:

• Whisk 2 cups coconut milk, cocoa powder, maple syrup, vanilla extract, and salt together in a bowl; fold in chia seeds. Transfer mixture to a large jar with a lid; allow to rest for 5 minutes. Alternate gently rotating jar (30 seconds) and resting (4 minutes) for another 20 minutes.
• Refrigerate chia mixture, 8 hours to overnight.
• Transfer chia pudding to a bowl. Mix shredded coconut and coconut sugar together in a bowl. Drizzle 1 tablespoon coconut milk over pudding; top with whipped cream and shredded coconut mixture.

ALMOND CHOCOLATE CHIA SEED PUDDING RECIPE BY TASTY

Steps:

• In a medium bowl, mix the yogurt, almond milk, vanilla, honey, chia seeds, and cocoa powder together until well combined.
• Pour the mixture into an airtight container and refrigerate, covered for 4 hours.
• Spoon the pudding into desired serving dish and top with slivered almonds and chocolate shavings.
• Enjoy!

DOUBLE CHOCOLATE CUPCAKES WITH SALTED CHIA PUDDING FROSTING

Steps:

• Make the frosting:
• Combine the coconut milk, dates, and salt in a blender and blend until the mixture is smooth. This might take a few minutes. If end up with small bits of dates, that's OK. But you don't want to see chunks or even white slivers of the coconut milk. The color should be a very light tan. Taste, and if you want to add more salt, do it now and then blend for a few more seconds (I really like the saltiness a teaspoon brings). Pour the mixture into a medium jar or container with a lid. Stir in the chia seeds. Put the frosting in the fridge, covered, for at least 6 hours (overnight is best).
• For the cupcakes:
• Preheat the oven to 350ºF. Line a standard cupcake pan with 12 paper liners.
• In a small bowl, combine the almond milk and apple cider vinegar. In another small bowl, make a flax egg: Mix the flax meal and water together. Let both the almond milk mixture and the flax egg rest for at least 10 minutes.
• In a large bowl, whisk together the flours, cocoa powder, baking powder, baking soda, and salt.
• Combine the vanilla, maple syrup, flax egg, and almond milk mixture in a bowl. Add the wet ingredients into the dry and stir to combine. Do not overstir. Pour in the coconut oil and chocolate chips and give it a few more stirs, until just combined.
• Fill each cupcake liner with 1/4 cup of the batter. Bake for 18 to 20 minutes or until a fork or toothpick inserted in the center comes out clean.
• Let your cupcakes cool on a wire rack if you have one. When they're completely cool, top them with the frosting. Sprinkle a few more chocolate chips on top.

THICK & CREAMY CHOCOLATE COCONUT CHIA PUDDING

Steps:

• Add the coconut milk, cocoa powder, and maple syrup to a small bowl. With a whisk, beat well, until all of the cocoa powder is incorporated, about 1 minute. Taste and add more maple syrup for a sweeter pudding, if desired.
• Stir in the chia seeds and the salt.
• Cover and refrigerate for at least 2 hours, up to 2 days. Stir. Scoop into individual bowls or cups and top with sweetened flaked coconut.
• Keeps refrigerated in an airtight container for 2-3 days.

SIMPLE CHOCOLATE CHIA PUDDING (VEGAN)

Steps:

• Mix all ingredients together. Chill in the fridge at least four hours. I usually chill overnight. (You might want to stir after the first hour just to make sure there aren't any clumps.).

CHOCOLATE-CHIA PUDDING

Steps:

• Cook the milk, chocolate, cocoa powder, agave and a pinch of salt in a medium saucepan over medium-low heat, whisking constantly, until the chocolate melts and the cocoa dissolves, 6 to 8 minutes. Transfer to a medium bowl. Stir in the chia seeds and vanilla. Let cool, stirring every 10 minutes, to room temperature, about 1 hour. Refrigerate, covered, until chilled, 8 hours.

CH-CH-CH CHIA SEED SUGAR-FREE CHOCOLATE PUDDING

Steps:

• Blend water, cocoa powder, apricots, walnuts, and stevia together in a blender until smooth.
• Stir blended cocoa mixture and chia seeds together in a bowl. Let pudding sit until thickened, about 30 minutes. Transfer pudding to a serving bowl, cover with plastic wrap, and refrigerate until serving.

CHEF JOHN'S CHIA CHOCOLATE PUDDING

Steps:

• Whisk milk, chia seeds, cocoa powder, brown sugar, white sugar, coffee granules, vanilla extract, and salt together in a bowl until pudding is smooth. Let sit for 5 minutes; stir. Repeat sitting and stirring process at least 2 times.
• Cover the bowl with plastic wrap and refrigerate, 8 hours to overnight. Spoon into bowls and top with chocolate hemp seeds.

CHIA CHOCOLATE PUDDING (VEGAN)

Steps:

• Mix all ingredients and allow to sit so the chia seeds gel up.
• Top with fruits or nuts of your choosing. I topped mine with chopped candied ginger.
• * Sweeten to your taste, this recipe will make a dark chocolate taste. Add more sweetener to cut the bitterness cocoa powder if you prefer it sweeter.