Chocolate Chia Pudding is like having dessert for breakfast.
Make Ahead Breakfasts
Although this pudding feels like dessert, but it’s actually a nutritious, convenient, make ahead breakfast. I love to make these jars up on the weekend, so that we have delicious and healthy grab and go breakfasts during the work week.
About Chia Seeds
Although chia Seeds have become a popular, and touted as a super food in the past few years, there is evidence that chia seed has been cultivated as early as the 16th century by the Aztecs in Mexico.
Besides Mexico, chia is grown today in Central and South America, Australia, and some areas of the U.S.A.
Besides chia pudding, chia seeds can be used in baked goods, sprinkled on salads, and added to breakfast cereals and granola, and to smoothies, Smoothie Bowls, or yogurt. Have you tried these delicious Chia Seed Energy Bites?
Chia Seed Nutrition
Chia seed is a healthy addition to any diet, and because it’s so versatile, it’s a great ingredient to have on hand. Unlike flax seeds, chia seeds are absorbed by the body, so they don’t need to be ground. Chia is high in fibre, protein, calcium and omega 3 fatty acids.
Omega 3’s have been shown in some studies to help protect us from cancer and other diseases, so they are important to our health. Get more info on omega 3’s here.
Chia Pudding Flavours
Because chia seeds have a neutral flavour, the sky is the limit for flavouring your chia pudding. This chocolate chia pudding recipe is using cacao powder, along with coconut milk for a creamy chocolate pudding. With just a touch of maple syrup for sweetener, the pudding tastes decadent, even though it isn’t.
How to Make Chocolate Chia Pudding
Chocolate Chia Pudding is creamy, nutritious and delicious, and makes a perfect grab & go breakfast.
Combine coconut milk, cashew or other milk, salt, and maple syrup, vanilla extract and cacao powder in a blender or food processor
Add the chia seeds and pulse to combine.
Pour the pudding mixture into six 4 oz jars with lids
Allow the jars to sit for 5 minutes, then give them each a shake to break up any clumps and make sure the seeds haven't sunk to the bottom. Store in the fridge for at least 4 hours, or overnight.
Eat from jar.
When using coconut milk, a blender works well to incorporate the separated coconut cream.