I make chia pudding every week and eat it either for breakfast or as a dessert. I've adjusted this recipe so that it's VERY chocolatey, which my kids really appreciate. This pudding is also very low carb, so you can enjoy it as part of a paleo, low carb, or any other healthy, sugar free diet.
My chocolate chia pudding is rich and creamy with a little crunch from the seeds.
Step 1: Ingredients
2 cups of any kind of low carb milk. For me, the best ones are soy milk or cashew milk. These are creamy but not high calorie. If you're not worried about the calories, you could also try half and half.
Optional splash of heavy cream.
Half a cup of Chia seeds.
Half a cup of unsweetened cocoa powder.
Six packets of Splenda or other non-sugar sweetener. (You can adjust the sweetness to know how you like it.)
Quarter teaspoon of vanilla extract.
Dash of salt.
Step 2: Assemble
You'll need a container with a leak proof lid. I use glass Rubbermaid containers. It will need to hold 4 cups.
Put everything your container, starting with the wet ingredients.
Step 4: Cover
Put the lid on and make sure it's tight.
Step 5: Shake It
Then shake vigorously until you see that the cocoa powder is well blended in.
Step 6: Refrigerate
Put the container in the refrigerator for at least a half an hour. Try to take it out within an hour, but if you have to leave it in longer, it's OK.
Step 7: Mix
After 30 to 60 minutes, take your pudding out of the refrigerator. It will have separated. You can either shake it or stir briskly with a spoon or whisk. It should be well blended at this point.
Then return the covered container to the refrigerator. It will take another several hours for the liquid to be completely absorbed by the seeds and cocoa.
Step 8: Nom Nom Nom
Give the pudding a final stir before serving. It will stay thick and puddingy at this point. You can add berries and cream for breakfast if you want or sugar free whipped cream for dessert. Or eat it just like it is - delicious!