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- Serves 2-3
- Serving size: ½ of recipe
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This chocolate chia pudding sets quicker than other versions, since the seeds are blended first. It sets up in just about a half hour, making it almost instant! Our girls love this pudding … I am always surprised just how much!
This kid-friendly and cool dessert recipe is also available in our convenient iPhone app and newly released Android recipe app.
By Dreena Burton,
Ingredients
- 1 cup unsweetened, unflavored or chocolate plant milk (see note)
- ½ cup (packed) pitted dates, plus another 1−3 dates
- 3 tablespoons chia seeds
- 1½ tablespoons cocoa powder
- ⅛ teaspoon sea salt (slightly rounded)
- ½ teaspoon pure vanilla extract
- 2−3 tablespoons unsweetened shredded coconut (optional)
- 2 tablespoons mini nondairy chocolate chips (optional, but really tasty)
Instructions
- Place the milk, dates, chia seeds, cocoa, salt, and vanilla in a blender, and puree for a minute or more (depending on the blender), until the seeds are pulverized. Taste, and if you’d like it sweeter, add another few dates.
- Transfer the mixture to a large bowl, stir in the coconut and chocolate chips (if using), and refrigerate until chilled, ½ hour or more. (It will thicken more with chilling but really can be eaten straight away.)
- Serve, sprinkling with more coconut, if desired, and topping with fresh berries or other fruit, if desired.
Notes:
Milk: I typically use unsweetened milk when I make this pudding. If you are using a sweetened milk, you may want to reduce the sweetener.
Nutritional Information:
Per serving (½ of recipe): 225 calories, 38 g carbohydrates, 5.2 g protein, 7.3 g total fat, 0.7 g saturated fat, 0 g cholesterol, 132 mg sodium, 10 g fiber, 24 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (8)
(5 from 6 votes)I agree with the other reviews: easy yet delicious. I used unsweetened cacao powder & only five dates in all. I did not add the chia seeds until after blending because I wanted a tapioca-like texture, and I added a splash of water as well (maybe 2 tablespoons) & stirred well. Then put it into a couple of wide-mouth, 1-cup mason jars & into the fridge overnight. I skipped the coconut & chocolate chips. It ended up tasting very chocolatey and also surprisingly rich, not just a flat, sugary flavor. Yummm! I’ll definitely make this again. Also, I’m completely confident it will keep, in the fridge, for a few days.
Can you make this for overnight?
Hi Ivy! Yes, this would work well if made the day before.
Delicious. Just made for Valentine's Day.
Deliciosus and simple!! I used raisins instead of dates and it worked out just fine.
This is quick and easy to make. I used oatmilk and it was delicious!
I adore this quick and easy recipe for a perfect after dinner sweet. I sub cacao for the cocoa for a more intense flavor; and frequently eat it with chai tea. So tasty and comforting. Thank You!
This was a real winning for me. Delicious with some chopped strawberries. The kids love it too