This chocolate chia pudding recipe will change the way you think about a dairy-free breakfast! In just a few easy steps you’ll have a healthy and nutritious snack or breakfast option with a rich chocolaty taste.
As a self-proclaimed chocoholic, If there’s a way to have chocolate for breakfast, you can be sure I’d find it. It started with my chocolate granola, and continues with this wonderfully healthy chocolate pudding.
Why this recipe works
- Simple ingredients. No hard-to-find or expensive ingredients are needed to prep this pudding, everything is available at your local supermarket.
- No baking. Chia puddings are the kind of set-and-forget breakfast that can be prepped in advance, perfect for people on the go. Everything comes together in less than 15 minutes.
- Healthy. Using raw and wholesome ingredients, packed with fiber, protein, and healthy fats, chia seed pudding is one of the most nutritious breakfasts you can make!
- Endless flavor combinations. What I love most about this recipe is that it tastes like a Snickers candy bar! The peanut caramel takes it to another level, but these additions can be customized to your own liking.
Ingredients needed
While you can make the chocolate chia pudding on its own, I like to add a homemade peanut caramel that truly makes it taste like dessert. Here is what you’ll need:
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For the chocolate chia pudding
- Chia seeds. White or black
- Salt. To taste
- Cocoa powder. Unsweetened.
- Instant espresso. To intensify cocoa powder.
- Soy milk. You can use almond milk, oat milk or coconut milk too.
- Maple syrup. For sweetening.
- Vanilla extract. For flavor.
For the peanut caramel
- Medjool dates. Pitted. When blended, these form a raw caramel-like paste.
- Vanilla extract. For aroma.
- Peanut or almond butter. Smooth or crunchy. You can also use any other seed or nut butter.
- Soy milk. Or any plant-based milk.
- Maple syrup. To sweeten, honey is also an alternative sweetener.
- Peanuts. Chopped.
How to make a chocolate chia seed pudding
Step 1: Prepare the mixture. In a large mixing bowl, add cocoa powder, vanilla, salt, maple syrup, soy milk, and espresso before whisking till everything is blended with no lumps.
Step 2: Soak chia seeds. Add chia seeds to the liquid mix and stir well. Transfer to serving glasses, mason jars or bowls and refrigerate overnight or at least 3 hours to thicken.
Step 3: Prepare the peanut caramel. Add maple syrup, salt, dates, peanut butter, soy milk, and vanilla in a blender or processor. Give it a minute-long blend on high speed for a thick caramel-like consistency. To avoid chunks scrape the sides of the bowl before processing again. Then add the chopped peanuts and mix until all combined.
Step 4: Serve. Before serving the refrigerated chocolate chia pudding, add a layer of peanut caramel.
Tips to make the best recipe
Change the consistency. Depending on your preference, add more chia seeds if you want a thicker pudding or add a splash more milk for a runnier consistency.
Soak the chia seeds in advance. Pre-soak your chia in a plant-based milk for an hour before adding them to the mix. This will soften them up and give you a smoother texture.
Experiment with variations. If you’re not a fan of the peanut caramel topping, you can also experiment with fresh raspberries, strawberries, blueberries or banana. These can be added to the pudding mixture before setting, just be aware this will alter the consistency of the mix.
Storage instructions
To store. You can prep this pudding up to a week in advance and keep it covered in the fridge.
To freeze. Cover the puddings and place them in the freezer for up to 2 months.
More breakfast recipes to try
Frequently asked questions
Yes, you can add protein powder. It will make the pudding more filling. Start with ¼ cup per single serving.
Yes, this recipe is gluten-free because none of the ingredients contain gluten.
Yes, you can replace the cocoa powder with cacao powder. It will give you more of a dark chocolaty, earthier flavor than cocoa powder’s richer taste.
Chia pudding can be a nutritious option when prepared with wholesome ingredients and toppings, offering benefits like fiber and healthy fats.
Chocolate Chia Pudding
Ingredients
- 6 tablespoons Chia Seeds
- 1/4 teaspoon salt
- 3 tablespoons Unsweetened Cocoa Powder
- 1/4 teaspoon Instant Espresso
- 1 1/2 cups Soy Milk
- 3 tablespoons Maple Syrup
- 1 teaspoon Vanilla Extract
For Peanut Caramel:
- 6 Medjool Dates pitted
- 1 Pinch Sea Salt
- 1 teaspoon Vanilla Extract
- 2 tablespoons Peanut Butter
- 5 tablespoons Soy Milk
- 1 teaspoon Maple Syrup
- 1/4 cup Peanuts chopped
Instructions
- In a bowl, combine Chia Seeds, Sea Salt, Cocoa Powder, Instant Espresso, Soy Milk, Maple Syrup and Vanilla Extract. Whisk very well, until all the Cocoa Powder has dissolved and your mixture looks like Chocolate Milk.
- Spoon mixture into 3 or 4 glasses and place into the refrigerator to set for a minimum of 3 hours, or ideally overnight.
- Once your chia pudding has set, it's time to make the peanut caramel.
- In a food processor, combine Dates, Sea Salt, Vanilla, Peanut Butter, Soy Milk and Maple Syrup. Process till you get an almost smooth, thick “caramel”. Scrape down sides in-between if dates stick to the side of the processor bowl.
- Once ready, stir in chopped Peanuts.
- To serve, top your Chia Puddings with the Caramel mixture and garnish with additional chopped Peanuts and Dark Chocolate Shavings.
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