What’s Inside: The best and easiest meal prep snack on a budget that the whole family can enjoy. This Blended Chocolate Chia Pudding is deliciously creamy and rich in cacao, giving you an indulgent experience while filling your body with fiber. The best part? It only requires 4…yes, 4, ingredients!! A healthy breakfast recipe that will help with your digestion and is suitable for so many dietary preferences, it’s gluten-free, dairy-free, and also Paleo.
I love chia seeds as they are so rich in fiber and really good at getting things ‘moving’ along, so I think make the perfect addition to breakfast or as a snack.
This blended chocolate chia pudding is so great as it can be made in advance and left to chill in the fridge overnight or until you are ready to blend. It’s also so simple, you can now find me on Tik Tok, where I have posted a video of how it is made!
You might have tried plain chia pudding before, and it’s delish without the blending step but I find that it has a creamier pudding texture, less clumpy (which is why some people don’t love chia pudding).
Chia seeds on their own don’t really have any taste, so this pudding will taste like whatever you mix it with. I like to use coconut milk for a decadent creamy result, but you can experiment with whatever you prefer.
When it comes to cacao, I’m a firm believer that raw cacao powder is the best as it gives a deep rich flavor to the pudding. On its own, it can sometimes taste a bit bitter but when it is combined with beautiful golden honey or maple syrup it gives the perfect touch of sweetness to balance it all out. Then bring it all together for a creamy chocolate decadent experience, this is a favorite dessert of mine!
Love healthy desserts that are allergen-friendly? I’m here for it! Get 25+ of the Best Gluten-free, Dairy-free Dessert Recipes right here.
This blended chocolate chia pudding is FULL of chia seeds and not only are chia seeds incredibly easy to prepare but there are also so many different added health benefits.
tip! When you're not used to eating this much fiber, it's best to go gradually. Start with 1/2 the serving of chia pudding at a time, and you can mix in some coconut yogurt if you'd like to add more "bulk". Take a few days or a week to get used to it to prevent a sluggish digestive system and always stay hydrated with lots of water when taking in more fiber!
The great thing about the recipe is that you can customize it to suit your wants and needs completely. This Blended Chocolate Chia Pudding makes a great base to add your favorite toppings of fruit, nuts, and seeds.
My favorite go-to toppings are:
This pudding is such a great recipe for meal prep as it can last a crazy 5-7 days in the fridge! I like to make a big batch on Sunday night and then have it waiting for me all week. What’s great is I can change the topping each day so I still get a satisfying variation of food.
When you combine your milk and seeds, give them a good stir. Let it sit for 5 – 10 minutes and then give them another stir. This will break up any clumps and make sure the ‘milk’ can soak in thoroughly and evenly.
If your pudding is too thin, then it sounds like you didn’t put enough chia seeds in, add some into it and try again, but make sure you soak them first!
The short answer – no. Unfortunately, no other seed is capable of soaking up that much liquid.
Due to the high amount of antioxidants in chia seeds, they last for 4 to 5 years without refrigeration! All you need to do is to store them in a cool and dry place, away from sunlight and heat sources.
Chia seeds can absorb 9 – 10 times their weight in water! This is why you have to leave it to soak for at least 2 hours, but better overnight – to let all the tastiness soak in, and get the chia seeds super puffed up.
Nearly 40% of chia seeds, by weight, is fiber!
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