It’s quite impressive what a little chia can do for the body. Aside from helping keep people regular and providing fiber, they also offer more calcium, omega-3’s and antioxidants than milk, salmon and blueberries, respectively. They’re a good source of protein for vegans, and their ability to become gelatinous helps with vegan baking and cooking.
Today we bring you a silky version of traditional chia pudding, which generally has a chunky texture. If getting used to those tiny beads in your pudding is a bit rough for you, you’re going to love this smooth chocolate chia pudding recipe. Oh yeah, and chocolate is pretty darned good for your health too!
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Once you whip up a batch of this smooth and creamy pudding, you’ll want to store leftovers up to three days. Place in small Mason jars, used baby food jars or some type of refillable storage pouch for on-the-go eating. Kids love to take this pudding to school in a pouch!
Chunky vs. Smooth
If you love the texture of chia, go ahead and simply stir together the ingredients. You’ll end up with the tiny seeds (that actually expand quite a bit) all throughout. But, if smooth chocolate chia pudding is your jam, toss it all into your blender. Smooth chia pudding works really well with chocolate, bright fruit or even matcha flavored pudding. When making a vanilla flavor, however, the blending turns the pudding a bit grey in color.
A Dose of Collagen
Feel free to add a few scoops of collagen peptides (plain or chocolate flavored) into your batch. Not only will it enhance the protein, but collagen is great for hair, skin and nails. We like Vital Proteins brand.
Smooth Chocolate Chia Pudding
Yield: 4 servings
Serving Size: 1/4th recipe
Prep Time: 5 min
Chill Time: 4 hours
- 1 cup canned coconut milk
- 1 cup nondairy milk (coconut, almond, cashew)
- ½ cup chia seeds
- ¼ cup Swerve Sweetener Confectioners
- ¼ cup dark cacao powder
- 3-4 tablespoons sugar-free chocolate chips
- 1 teaspoon vanilla extract
- 2 teaspoons cacao nibs (optional)
- ½ cup raspberries or strawberries, chopped (optional)
- 3 scoops collagen peptides (optional)
- Place coconut milk through vanilla in blender and process for 1-2 minutes until smooth. (If adding collagen, add now).
- Pour mixture into 4 small containers or pouches and place into refrigerator for at least 4 hours to overnight to thicken. Top with cacao nibs and fruit, if using, before serving.
Calories: 286| Protein: 6g | Fat: 22g | Carbs: 18g | Fiber: 11.5g | Net Carbs: 6.5g
Which recipes do you want to see up on our blog? Let us know in the comments below. We LOVE hearing from you!