My other chia pudding recipe features whole soaked chia seeds that give a tapioca-pearl feel to the finished product. In contrast, this pudding gets pureed in the blender so the effect is more like standard chocolate pudding.
But that’s where the similarity ends. My mom watched me combine the ingredients into the blender one morning and figured she wouldn’t try a sample. After she saw the kids and I so greatly enjoying it she decided to give it a try and couldn’t believe how tasty it was. The somewhat-unusual, heartily wholesome ingredients had entirely thrown her off!
Of course, I sounded like a “bad mom” when my kids reported to an elderly woman at our local assisted living facility that they had chocolate pudding for breakfast. I figured it would be too difficult to explain how nutritionally wholesome the pudding was, so I just let it slide.
I hope you also find this healthy chocolate pudding a wonderful gluten-free, dairy-free and refined-sugar-free option.
Chocolate (Chia) Pudding
You have two options with the chia for this pudding.
In either case, presoak for at least 2 hours (I usually set these to soak the evening before):
Drain nuts (and seeds) and combine with the following ingredients in a heavy-duty blender:
Blend until quite smooth.
Serve plain or topped with chopped nuts, shredded coconut or hemp seeds.