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smooth chocolate chia pudding with yogurt and made extra smooth by grinding chia seeds with spices instead of sugar

Chocolate Chia Seed Pudding

Jill Colonna
Smooth chocolate chia pudding with yogurt, cacao and warming spices. A healthy, protein-rich breakfast made without refined sugar and totally satisfying served with a variety of toppings.
5 from 1 vote
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Prep Time 10 minutes
Resting time 30 minutes
Total Time 40 minutes
Course Breakfast, Brunch
Cuisine American, British, French
Servings 4 people
Calories 454 kcal

Equipment

Ingredients
  

  • 100 g (3½oz/ ½ cup) chia seeds
  • 500 ml (18fl oz/ 2½ cups) coconut milk, unsweetened or milk of your choice (see NOTES)
  • 3 tablespoon Greek yogurt
  • 15 g (1 heaped tbsp) cacao powder unsweetened
  • ¼ teaspoon salt fleur de sel (Maldon flakes or Celtic sea salt)
  • ½ teaspoon ground cinnamon
  • 3 cardamon pod grains (or ¼ teaspoon powdered cardamom)
  • 1 clove OPTIONAL
  • 1 tablespoon peanut butter (or maple syrup/honey)

Instructions
 

  • OPTIONAL: If you prefer your pudding extra smooth, first grind the chia seeds in a spice grinder along with the whole spices.
  • Measure out the milk and pour about half of it in a large bowl. Immediately and vigorously, whisk or stir in the chia seeds, salt, cinnamon and cardamom to avoid any clumps forming, as the seeds will expand quickly. Quickly whisk in the rest of the milk, cacao powder, Greek yogurt and peanut butter (or honey/maple syrup if you prefer sweet).
    Otherwise, simply shake the ingredients together in a sealed mason jar or mix in a high-powdered blender or food processor.
    Important: Cover and chill in the fridge for at least 30 minutes to 2 hours or overnight. Never eat chia pudding without letting the seeds swell up first.
  • Stir to combine well and spoon into serving dishes. The pudding will be smooth, thick and creamy and ready to eat with different toppings.

Notes

Serving Ideas:  top with a mixture of fresh raspberries, blueberries, pomegranate seeds, toasted pumpkin seeds, hemp seeds (adds more protein), more Greek yoghurt, and/or apple compote. Serve with added grated ginger for an extra boost.
Storage: Keeps covered in the refrigerator in an airtight container or mason jar for 2-3 days.
Chia Seeds Ratio to Liquid: 1:5 minimum
Coconut Milk: While we prefer coconut milk for this recipe as it gives more flavour, use unsweetened almond milk or any milk of your choice (regular cow's milk if tolerated, hazelnut, rice or soya) without any additives.
Cacao powder: I use unsweetened for extra protein but beware of cocoa powder that's full of sugar and additives, as the taste will not be the same.
Spice Grinder: If you grind your chia seeds, grind together with some whole toasted spices to boost flavour, especially if you're avoiding sugar. The result is fabulous.

Nutrition

Calories: 454kcalCarbohydrates: 22gProtein: 10gFat: 40gSaturated Fat: 28gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 1mgSodium: 191mgPotassium: 544mgFiber: 14gSugar: 5gVitamin A: 15IUVitamin C: 4mgCalcium: 206mgIron: 5mg
Keyword chia seed pudding, chocolate chia pudding, chocolate chia seed pudding
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