Forget commercial sugary cereals! This tasty chocolate chia seed pudding is proof that quick, healthy breakfasts can be incredibly satisfying. Packed with protein and healthy fats from chia seeds, this quick recipe keeps you satisfied without needing any added sugar.
Is Chia Pudding Good for You? Its Benefits
According to the Harvard Medical School, plant based chia seeds are packed with nutritious fibre, protein, omega-3 fatty acids and antioxidants. They're also a good natural mineral source with iron, calcium and magnesium.
Eating them as part of your varied diet include such benefits as supporting digestive health, helping to control diabetes, improving depression plus lowering blood pressure, inflammation and cholesterol levels.
A mild but staple food since the Mayans and Aztecs, chia meant 'strengthening'. As they also drank bitter chocolate as a healthy drink, it makes sense to add cocoa. The result is a chocolate chia pudding naturally sweetened with bananas, a little honey or maple syrup and so good for you too!
Instant Chocolate Chia Pudding - How Long to Soak Seeds
Instant gratification vs creamy perfection: while chia seeds can technically soak in 30 minutes, the best results come from a longer soak (at least 2 hours). Why? Soaking softens the outer shell, improves digestion and unlocks their full nutritional benefits.
Plus, the texture becomes luxuriously creamy and the flavour intensifies – even better two days later! For a similar texture, think of tapioca pudding or French semolina cake.
So, for an "instant" pudding packed with more taste and goodness, prepare it the night before.
Ingredients - Including Coconut, Almond Milk or Both
We love this chocolate chia seed recipe with a few, basic ingredients.
- Milk - for breakfast, we love unsweetened coconut milk (or a mixture of coconut and almond milk). This is our family staple for the likes of this vegan almond milk rice pudding and for serving over my three different types of homemade maple granola.
In France, our favourite unsweetened brand with most flavour (not watery) is la Mandorle. If you prefer dairy using cow's milk, it works well too. - Chia Seeds - these tiny black or white seeds are from the Salvia hispanica plant (part of the mint family). They're hydrophobic: once they expand in the milk, they develop their characteristic gel-like texture.
- Cocoa Powder - use unsweetened chocolate powder. We love Van Houten for its depth of flavour.
- Honey - We love just a tablespoon of natural honey (vegans replace with maple syrup). Add a little more to your sweeter taste, once you've added the bananas.
- Bananas - I love adding 2 mashed bananas, as they add more natural sweetness and increase the pudding's nutritional value. Depending on how sweet you like them, add unspeckled or more ripe, browner bananas. Don't like bananas? The replace with 2 tablespoon finely chopped soft Medjool dates.
- Salt - just a pinch brings out the flavour of the chocolate. If you prefer without salt, then add a hint of coffee, another flavour enhancer or up the dose of cinnamon, ginger or chilli powder (just like the Aztecs and Mayans did with their chocolate).
Top Recipe Tip for Chocolate Chia Seed Pudding
The most important part of this recipe is to avoid clumps. The secret? Simply first whisk half of the nut milk with the chia seeds, salt and cinnamon (if using).
Once mixed in, whisk in the cocoa powder and then the rest of the milk. The high volume of milk to seeds (5:1) ensures that this is a smooth process!
Next morning, or 4 hours later, remove the covered bowl from the fridge, stir in mashed bananas. If less ripe, the bananas are easily visible and not as sweet; speckled are softer and sweeter.
So taste, and if you need further sweetening, add more honey or maple syrup. Transfer to serving dishes like yoghurt pots and top with berries.
How Long Can I Keep the Puddings?
Chocolate chia seed pudding can keep refrigerated and covered in the fridge for up to 5 days.
How Can I Avoid Clumps in Chia Pudding?
The recipe for chia seed chocolate pudding is so simple. However, there is one possible thing that could go wrong: clumps! After adding the liquid, it takes 2-5 minutes for the chia seeds to expand and it happens quickly!
As you can see from these photos, mixing too late with a spoon inevitably causes clumps. The only way to avoid this is to vigorously whisk the seeds in to half of the milk then whisk in the rest of the milk a couple of minutes later.
If it's too late and a few little clumps have formed, just press them out into a sieve.
Single Serving
While it's easy to just half the recipe's quantities for a single serving, I make this quantity for myself and chia seed pudding lasts 2-3 days!
Honestly, it's so good with unsweetened cocoa powder I'll easily eat 2 pots in one go.
Plus, if you're going to the trouble of preparing it the night before, it's just as easy to make more, right?
How to Serve Chocolate Chia Seed Pudding
Serve chocolate and chia seed pudding as your breakfast recipe in their serving dishes. Delicious with blueberries, raspberries, pomegranate arils or clementine oranges. Although other berries are great, these are the best flavour combinations with the chocolate and banana.
Incidentally, if you love chocolate and banana, try this chocolate marble cake with banana.
Ultimate Decadence without the Guilt
For a more chocolatey pudding for dessert, spoon into bowls and serve with Greek yoghurt or fromage blanc, berries and warmed chocolate sauce. I even adore this for breakfast, as both the chocolate sauce and pudding contain no added sugar.
You'll be surprised - it doesn't even need it! Instead, enjoy the true taste of chocolate experience and savour the textures with crunchy toasted pumpkin seeds (pepitas) and pomegranate seeds.
Love chocolate for breakfast? Then you must try our favourite chocolate granola recipe. Even better, sprinkle some on top for the ultimate luxury.
Chocolate Chia Seed Pudding
Ingredients
- 500 ml (18fl oz/2½ cups) coconut milk unsweetened (see NOTES)
- 100 g (3½oz/½ cup) chia seeds
- ¼ teaspoon salt fleur de sel (Maldon flakes or Celtic sea salt)
- ½ teaspoon ground cinnamon (ground ginger or a pinch of chilli powder)
- 30 g (2 tbsp) cocoa powder unsweetened
- 1 tablespoon honey or maple syrup for vegans
- 2 bananas (ripe according to taste) mashed
Instructions
- Measure out the coconut milk and pour half of it in a large bowl. Immediately and vigorously, whisk in the chia seeds, salt and cinnamon to avoid any clumps forming, as the seeds will expand quickly. Once smooth, whisk in the cocoa powder and the rest of the milk. Cover and chill in the fridge for at least 4 hours or overnight.
- Stir the mixture well with the honey (or maple syrup) and mashed bananas. Mix again to combine well then spoon into serving dishes. The pudding will be thick and creamy. If you prefer without the typical chia seed texture, blend the mixture with a hand blender.
Joe
Chia seeds qualify as “super food” but the way they’re offered here is super healthy and yet absolutely yummy (not incompatible!) - thank you for this great recipe Jill
Jill Colonna
So happy you like this, Joe. I'm loving this pudding regularly now - feels very satisfying!