Breakfast, Dairy Free, Desserts, Paleo, Recipes, Vegan, Whole30

Chocolate Chia Pudding [Paleo, Vegan, Whole30 ingredients]

Chocolate Chia Pudding

We kinda have a chocolate mousse situation over here. 

By now y’all have heard all about my chia puddings.  We have Snickerdoodle, Strawberry Almond chia pudding, and now Chocolate Chia Pudding.  

This Chocolate Chia Pudding is simple to make, and is paleo, vegan, and is made with Whole30 ingredients.  I am not going to officially call this Whole30 compliant/compatible because it does really define the “SWYPO mentality” that Whole30 encourages us to break.  Now I will say that if you are expert at Whole30s (aka have completed many rounds) or you are finished with your Whole30 and are looking for a sweet breakfast or dessert to add back into your diet without the stress of reintroducing new food groups, this is the recipe for you.  

Like my other chia puddings, this chocolate chia pudding is sweetened with a medjool date and is flavored with cocoa powder, vanilla, and just a few drops of almond extract (which is optional).  Letting it set overnight is best, as it creates the best pudding texture–thick and custard like.  

The chia pudding is thickened by the chia seeds expanding as they absorb the almond milk in this dish.  However, it is even thicker because I add a tablespoon of cashew butter as well.  I find cashew butter works best because it has a milder taste (unlike almond butter).  I recommend whisking the almond milk and cashew butter completely together (1-2 minutes of whisking) before you add the vanilla, almond extract, chopped date, and cocoa powder.  Then, once all of those are combined, add the chia seeds and either whisk for another 1-2 minutes, or just put a lid on the dish you are making this in and shake it for a minute or two.  Store in the fridge overnight for the best results, but these can keep in the fridge for up to a week if you want to make them in bulk.  

Ingredients:

  • 1 chopped medjool date
  • ¼ cup of almond milk
  • 1 TBSP cashew butter (This one is my favorite)
  • 1 tsp vanilla extract
  • ½ TBSP chia seeds
  • 1 ½ tsp cocoa powder
  • OPTIONAL: 5 drops of almond extract
Chocolate Chia Pudding

Instructions:

  1. In a jar, container, or bowl, whisk the almond milk and cashew butter together until well-combined (1-2 minutes)
  2. Add vanilla extract, almond extract, and chopped medjool date.  Mix well.
  3. Add chia seeds and cocoa powder and whisk for 1-2 minutes (or put the lid of the jar or dish you are mixing it in and shake for 1-2 minutes). 
  4. Store in the refrigerator for 8-12 hours. (Can be stored in the refrigerator for up to one week)
  5. Enjoy!

Notes: 

  • Serving: Makes one serving (~5 oz.).  I recommend making several at a time so you are prepped for the week. 
  • You can also mix the almond milk, cashew butter, and date together with a blender or Magic Bullet, especially if you are trying to make multiple servings at a time.  From there, you would pour into individual jars and then add the remaining ingredients to each, shake/whisk, and store in the refrigerator. 
  • Optional: Top with sliced almonds or chocolate chips (if not on a Whole30)
  • Try peanut butter instead of cashew butter for a peanut butter and chocolate chia pudding (remember, peanuts are not Whole30 compliant).

Leave a Reply