A healthy pudding option made with chia seeds, cocoa powder, honey and unsweetened almond milk. It’s then blended together for one delicious treat!
Pudding was my jam when I was little! You know what I’m talking about, those little Snack-Pac pudding cups your mom would get for your school lunches… BEST DAY EVER, am I right?! But after growing up a bit and realizing the sugar content in those little guys, I decided it was time to finally make my own. And nothing could be more simple to make than this blended chocolate chia pudding!
What Ingredients Do You Need?
When I say simple, I mean SIMPLE ya’ll. There’s only 4 ingredients that go into this tasty pudding and I bet you already have them somewhere in your kitchen!
- Chia seeds (obviously)
- Unsweetened cocoa powder
- Unsweetened original almond milk (or vanilla flavored)
All you do is mix these ingredients together and let them sit until they reach your desired consistency.
Why Does Chia Seed Pudding Need To Sit?
Well chia seeds are like tiny little magicians. When they’re put in any type of liquid, they absorb some of it’s moisture and swell up and become soft. (Think of a tapioca pearl consistency.) It’s a little gummy/chewy but it’s absolutely perfect for pudding! My rule of thumb is to always have chia seed pudding sit for at least 3 hours in the fridge. But for the best results, definitely let it sit overnight. (Just remember, the longer it sits – the better it gets. 😉 )
Another good ratio to remember is to use 2 Tbsps of chia seeds for every 1/2 cup of liquid you use.
Blended vs. Unblended Pudding
If you like tapioca pudding, you’ll probably love this unblended version. It’s like hundreds of tiny tapioca pearls all congealed together and is absolutely fantastic! BUT if you’re like some people in my life *ahem, Charlie*, you just can’t seem to get past those teeny tiny balls. Not to worry! All you do is put the pudding (AFTER it’s done softening) in a food processor/blender and blend it until it’s smooth. Easy-peasy!
Sweetener: I usually use honey for this recipe but you can also use maple syrup, agave or any other type of liquid sweetener.
Liquid: I like to keep my pudding dairy free so I love using unsweetened almond milk. However, you can also use unsweetened coconut milk, cashew milk, regular milk or even yogurt/greek yogurt if you want a really thick pudding. (I’ve also used unsweetened vanilla flavored almond milk and had great results too!)
As always, I love hearing what you think! I hope you all enjoy this blended chocolate chia pudding just as much as I do!
[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]
Blended Chocolate Chia Pudding
- 2 cup unsweetened original almond milk*
- 8 Tbsps chia seeds
- 3 Tbsps unsweetened cocoa powder
- 4 Tbsps honey**
- Combine almond milk, cocoa powder and honey in a bowl. Stir with a whisk until the honey is fully incorporated.
- Add the chia seeds and stir until you don't see any more seeds floating at the top. Place bowl in the fridge for at least 3 hours or overnight.
- Once the pudding has "set", pour it into a blender or food processor and blend it until it's smooth.
- Regular Chia Pudding: Skip the step 3 and eat it as is straight from the fridge!