Double Chocolate Chia Pudding
Chocolate pudding so good for you, you can eat it for breakfast! And that's exactly what I did. An intense chocolate craving struck me last night... one that wasn't going to abate without satisfaction. After searching for any forgotten stashes of Green & Black's Organic Dark Chocolate (70% is my favorite, but I keep 85% on hand too for serious occasions!), I found a tiny square folded into a tattered wrapper in the bottom of my purse. I unwrapped it. No visible signs of abuse. I sniffed it just to be sure. Smelled perfect. I popped it into my mouth knowing this was just a temporary solution. Then I remembered the chocolate almond milk in the fridge (a rare treat) and the chia seeds...
Chia seeds come from a flowering annual in the mint family and have been around for centuries. They've become especially popular in the past decade, often touted as a "super food". I don't like this label. I think all whole foods have value, but I can see why it's risen in popularity. Ounce per ounce, chia seeds are a richer source of protein, vitamins, minerals and soluble fiber than oatmeal making it an excellent choice for breakfast or a snack.
To read more about chia seeds, visit this previous post Chocolate Coconut Chia Pudding.
There are two kinds of chia seeds, black and white. There is no significant difference in nutrient or flavor profiles between the two. The white seeds are more tan or light gray in color and will not produce a "white" pudding like tapioca. If you don't see them in your supermarket, you can purchase them here. This pudding recipe is richer and slightly darker than my Chocolate Coconut Chia Pudding recipe because I use chocolate almond milk and increase the amount of cocoa powder. I did not increase the amount of sweetener since the almond milk is already sweetened. You can adjust the sweetener to your taste.
If you prefer less texture in your pudding, omit the sweetener and blend the chilled pudding for several minutes in your blender until creamy. You might need to scrape down the sides a couple of times. Then stir in the sweetener. I prefer it unblended - and then I don't have to clean the blender!
Total Time: 10 minutes (plus soaking time) Prep time: 10 minutes Soaking time: 8 hrs or overnight
Cooking time: 0 PRINT HERE
For 4 servings you will need:
2 1/2 cups chocolate nut milk (I use almond)
1/3 cup + 2 Tbsp chia seeds
3 Tbsp maple syrup (grade A or B) or sweetener of your choice
1 tsp vanilla or almond extract
1/8 tsp salt (optional)
1/4 + 1 Tbsp cup unsweetened cocoa (cacao) powder
1/3 cup unsweetened, large flake coconut, toasted
1/2 cup fresh raspberries, whole or cut in half
1/2 cup dark cherries, whole or sliced
1/2 cup blueberries
1/2 cup plums, sliced
2 Tbsp chocolate shavings
Thai basil or mint leaves
Edible flowers, like pansies, violets, borage, geranium
Sprinkling of cinnamon
Dash of ceyenne pepper (take a walk on the wild side!)
1. Combine all of the ingredients except maple syrup (and garnishes) in a medium bowl and whisk thoroughly.
2. Add maple syrup and whisk again. Taste and adjust sweetness if necessary. I prefer less sweet. If you like less texture, hold off on adding the sweetener. See step 3. Once chilled,
3. Cover and let rest in the refrigerator 4-6 hours, or overnight, until it has thickened to a pudding consistency. If blending, now is the time. Add the unsweetened mixture to your blender and blend for 2-3 minutes, scraping down the sides as needed. Once it's creamy, stir in the sweetener.
4. Serve chilled with garnishes. Covered pudding can be kept in the refrigerator for 2-3 days.
Nutrition information is without garnishes.
When you make this, let me know how it turned out. Be sure to take a photo and tag me #chefcatherinebrown. I love seeing what you make!
Disclosures: None. This post was not created in affiliation with any product or brand. The opinions expressed are my own. I will write only about products that I trust and use.