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Truth be told, I never been a huge fan of chia seed pudding. I’ve always liked it but never loved it. That said, I’d been seeing lots of bloggers share chia seed pudding photos and thought I’d give it another try. At the same time Whole Foods Monmouth County tagged me in an Instagram post they shared of Black Forest Chia Seed by RDelicious Kitchen. It was a sign that it was time to try it again. And RDelicious Kitchen’s recipe looked like a good one.
Well, for the first time I can honestly say I found a chocolate chia pudding I LOVE! Her recipe was perfectly creamy, chocolatey and flavorful. It calls for a dairy-free milk and I’ve always used almond milk in the past but this time I used unsweetened coconut milk and that made a huge difference for me because I love coconut milk.
Topped with a dollop of tangy plain yogurt (I used Kite Hill plain almond milk yogurt), fresh juicy berries and crunchy cacao nibs, it is bursting with flavor and I like it even more!
Best part is this nutritional powerhouse of a pudding takes mere minutes to prep, then sets in the fridge over night. So it makes the perfect breakfast, snack or dessert.
My family still prefers just yogurt and berries but I was able to get my son to mix in a bit of the chia pudding so that’s a start!
Overnight Chocolate Chia Pudding with yogurt, berries & cacao nib
Recipe adapted from RDelicious Kitchen, this is her chia pudding base and it is the best chocolate chia seed pudding I've ever eaten or made. Creamy, chocolatey and perfect flavor.
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Breakfast, Snack
Cuisine: Gluten-Free, Vegan
Servings: 2servings
Author: Healthy Gluten-free Family
Ingredients
⅓cupchia seeds
2tablespoonsraw cacao powder
1¼cupsunsweetened non-dairy milk - I prefer Coconut Milk
1tablespoonmaple syrup
½cupfresh assorted berries. Here I used strawberriesblueberries and pomegranates but the possibilities are endless.
½cupplain yogurtI used Kite Hill plain Almond Milk yogurt
1tablespooncocoa nibs
Instructions
In a medium glass bowl with lid, whisk together chia seeds, cacao powder, coconut milk, and maple syrup.
Cover and store in the refrigerator overnight to thicken.
In the morning, give the mixture a quick stir and place into a bowl or glass for serving.
Top each chia pudding with 1/4 cup yogurt, 1/4 cup berries and 1/2 tbsp cacao nibs or to taste.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...
