This chocolate chia seed pudding is a tasty and nutritious breakfast idea that tastes like dessert. It’s refined sugar free, gluten free, and vegan.
This chia pudding takes just a couple of minutes to throw together before storing it in the fridge. This recipe is perfect for meal prepping, so make a batch or two in advance and have breakfast waiting and ready to go in the fridge.
This pudding is even better the day after you make it, as it has a chance to thicken even more and gets a perfectly “puddingy” consistency. For good results, be sure to let the pudding thicken in the fridge for at least six hours.
Main Ingredients In Chocolate Chia Seed Pudding
Chia seeds are the star of this tasty and nutritious pudding. Chia seeds have a remarkable ability to absorb and thicken liquids, plus they add a delightful texture reminiscent of tapioca. Chia seeds are a good source of fibre, calcium, iron, omega-3 fatty acids, and antioxidants, which makes this pudding a pretty nutrient dense treat.
This recipe calls for coconut milk. I often use coconut milk in vegan recipes, particularly in desserts or sweet snacks. Coconut milk adds plant-based creaminess to this pudding, plus it imparts a subtle coconut flavour that pairs nicely with the cocoa powder in this recipe. You can substitute any other type of milk you prefer.
The chocolate flavour in this pudding comes from unsweetened cocoa powder. There are two main varieties of unsweetened cocoa powder – dutch process cocoa powder and natural cocoa powder. Either type works well in this pudding to give it an intense chocolaty flavour.
This chocolate chia seed pudding is sweetened with date paste. Date paste is a nutritious alternative refined sugar free sweetener. It’s made from dates blended with water and is quick and easy to prepare. See my date paste recipe for exact directions. Alternatively you can substitute honey or maple syrup instead of date paste if you prefer.
More Gluten Free Vegan Recipes
For another delicious plant-based treat, try this vegan gluten free chocolate cake. It’s refined sugar free and perfect for special occasions.
Or try these vegan maple walnut cookies. They’re refined sugar free, gluten free, and paleo diet friendly.
Chocolate Chia Seed Pudding
- 1 cup coconut milk
- 1/2 cup date paste (see my date paste recipe for instructions)
- 2 tablespoons cocoa powder
- 2 tablespoons chia seeds
- Stir the cocoa powder into the coconut milk or almond milk and mix until dissolved.
- Add the date paste and chia seeds and mix thoroughly.
- Chill for at least 6 hours or overnight.
- Makes approximately 1 1/2 cups of chocolate chia seed pudding.
- Store the pudding in an airtight container in the fridge for up to five days.
I’m Jennifer, the author at A Sweet Alternative. I create simple, gluten free recipes that call for nourishing, nutrient-dense ingredients.