Chocolate Chia Seed Pudding
Tasty recipe for chocolate chia seed pudding without any added sugar. Made in just 10 minutes, leave to soak overnight for the best creamy consistency. Bananas add natural sweetness for a healthy breakfast or dessert.
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.
Notes
To Serve: top with a mixture of fresh berries, pomegranate seeds, toasted pumpkin seeds, yoghurt, or apple compote.
Coconut Milk: While we prefer coconut milk for this recipe as it gives more flavour, almond milk or regular cow's milk also works well.
For a healthy dessert, serve with dark chocolate sauce and a spoonful of Greek yoghurt or fromage frais.
Measurements: while we use precise measures in grams in France/Europe, measures in cups are a pure guide. The rule of thumb for this recipe is 5x liquid to chia seeds.
Nutrition Facts per serving (% Daily Value): 83% dietary fibre, 10g protein, total fat 50%, cholesterol 0%, total carbohydrate 18%, 37% iron, 25% calcium, 14% potassium.