December 12, 2015
I’ve tired a lot of different recipes for making chia seed pudding, but my favourite combo so far is this epic Chocolate Coconut Chia Seed Pudding. Cocoa and coconut milk come together to make a ridiculously easy breakfast pudding that you prepare and leave overnight to bind together. What’s great about this recipe is that you can’t screw it up. If you add too much liquid, the pudding isn’t thick, but still delicious. If you add too many chia seeds, the pudding is like solid jelly, but still delicious.
After reading a million other blog recipes, I came up with what I think is the perfect texture of fluffy but thick chia seed pudding. It comes down to the liquid to chia seed ratio and while you can add lots of things like nuts or chocolate chips to your recipe, you have to prepare for the liquid being absorbed by those additions and changing the texture of your pudding.
When you make this pudding you also have the choice of preparing it in a food processor/blender or just shaking the shit out of it in a jar before leaving it in the fridge to thicken. I’ve done the jar method and it works great but it becomes your serving container so if you want to share this pudding, mix it up and divide it into your serving containers before popping it into the fridge to thicken.
1/3 cup chia seeds
1/4 cup cocoa powder
1/2 tablespoon chai powder (you can use cinnamon or pumpkin pie spice too)
1/4 teaspoon sea salt
1/2 teaspoon vanilla extract
1/2 cup coconut milk (not coconut cream)
1 cup soy milk
2 tablespoons honey (you can add more or less depending on your personal taste)
1. Put all the ingredients (except for the honey) into a food processor.
2. Blend on medium until all mixed together. Add the honey while the processor is blending.
3. Divide the pudding into serving containers and pop them into the fridge for a minimum of 5 hours. Overnight is the best!
1.Get a jar with a sealable waterproof lid. Take all the dry ingredients and mix them together in the jar.
2. Add all the liquids (the milks, vanilla extract, and the honey) seal the jar, and shake the jar violently until everything is mixed.
3. Put the jar in the fridge and wait a minimum of 5 hours but overnight is the best!
-coconut whipping cream
-a dash more of coconut milk
-This recipe is no bake and vegan. You can swap out many options to make it match your food sensitivities.
-I like the combination of flavours made from coconut milk and soy milk, but you can use all milk or all soy milk/almond milk.
-Sub out honey for agave or maple syrup. Essentially any liquid sweetener will do.
-I’ve tried putting dried fruit and fresh fruit in this, and the fresh fruit was a total disaster. They fruit got all mushy and grey so add the fresh fruit only when you’re about to serve it in the morning.
That’s it! It’s so freaking easy. In the morning I grab the jar, sprinkle on some shredded coconut and cocoa nibs, and pour a little soy milk or coconut milk/cream on top and just eat it like that. If I have fruit around, I’ll chop up some banana or strawberries and it’s just freaking fantastic.
Some other options for what I’ve done include:
-subbing out the coconut milk for cold coffee
-subbing out the coconut milk for cold earl grey tea ( also removed the chia powder)
-subbed out the soy milk for chocolate milk
-subbed out both milks for strawberry milk/pre-made latte drinks (but I cut out the honey)
Let me know if you make this and if you do, how’d you like it? The texture can be weird for some people. Also, let me know if you have any other changes you make to this basic recipe. There are really so many options.