When you want dessert for breakfast, the Chocolate Chia Pudding is it! Creamy dreamy chocolatey goodness that’s really hard to resist.
I am continuing with the chia pudding bandwagon…It’s one of the easiest, most versatile breakfasts to make. And not to forget, super healthy too!
Chia is an edible seed that comes from the desert plant Salvia hispanica, grown in Mexico dating back to Mayan and Aztec cultures. It means strength, and folklore has it that these cultures used the tiny black and white seeds as an energy booster. – WebMD
What are the benefits of chia seeds?
I think it was four years back when the very versatile chia seeds burst into mainstream popularity. Everyone hailed them as superfoods because they are loaded with antioxidants, fibres, proteins, calcium, magnesium, and omega – 3 fatty acids.
And the seeds have proven true to the moniker. Unlike flax seeds, chia seeds don’t have to be ground to get all their nutritional benefits.
They are extremely versatile. You can sprinkle them on your salads, smoothies, shakes, and yogurt. Mix them in your baked goodies or jams. (I’ve made a wonderful mulberry jam out of them).
Or even use them as thickeners because they swell up quite a bit in liquid.
How to Make Chocolate Chia Pudding?
The chocolate chia pudding is an excellent ‘make-ahead breakfast’ recipe because it takes only one, ridiculously simple step.
Whisk in coconut milk, maple syrup/honey, cardamom, and cocoa powder to form a creamy mixture. Add in the chia seeds, stir it and you’re done.
Pour the mixture into a small jar, cover and refrigerator overnight to chill.
Next morning, you can stir more milk, if the consistency feels too thick or simply garnish and serve.
To bring a sweeter note to the pudding, add in more honey or maple syrup.
For the cardamom, crush only the seeds of two pods. If you don’t like or have cardamom, a couple pinches of cinnamon powder will work like a charm. A dash of nutmeg will further enhance the flavours here.
For the milk, homemade almond milk or even regular dairy milk are absolutely fine here.
I have tried this with Greek yogurt as well, and boy, is it rich and creamy with that!
You can also blend this mixture for a ultra creamy texture, like I did with my cashew chocolate chia pudding.
Serving the chocolate chia pudding
Right when you are ready to dig into your breakfast, stir the chocolate chia pudding well, top it for with some cocoa nibs and fresh chopped fruit. For the final touch, add in toasted coconut.
Have some granola handy? Use a spoonful for topping, maybe some toasted nuts too. A handful of mixed seeds would be great here too.
For an extra dose of indulgence, add a dollop of coconut cream and shaved chocolate and you have a wonderful breakfast for dessert ready! Or is it dessert for breakfast?!
More Chia Puddings
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Chocolate Chia Pudding
- 1 cup Coconut milk I use light coconut milk here
- 2-3 tbsp Chia seeds
- 2 tsp Cocoa powder
- 1-2 tbsp Maple syrup/Honey
- 1/2 tsp Vanilla extract / Vanilla bean paste
- 2 Green cardamom pods, seeds crushed
- Coconut cream/ Shaved chocolate/ Goji Berries You can use any topping of your choice - fruits, nuts, granola, seeds
- In a small bowl or jar, whisk all the ingredients. Taste and adjust for sweetness/ cocoa.
- Cover and chill overnight in the refrigerator.
- Stir it well the next morning. Add a bit more milk, if the consistency is too thick for you. Taste and adjust for sweetness.
- Top with coconut cream, shaved chocolate, and goji berries. Or use any topping of your choice.