Chocolate Chia Pudding

Fridays are wonderful. In my mind, they’re synonymous with beauty sleep and freedom.  Sure, Friday mornings and afternoons can be stressful if I have a paper to hand in or an exam to write, but Friday evenings? totally my jam. During the week I’m so busy studying, writing papers and running around campus that sitting down for an actual meal becomes really difficult, impossible even, I just don’t have time! Dinners are planned days in advance, breakfasts are eaten in minutes and lunches are spent in the library. Me, my textbook & a subway sandwich – the three very unexciting amigos (thank goodness for sriratcha). Come Friday, I’m ready to relax, which means hitting up a yoga class, reading a good book & most importantly, having a few leisurely meals. My favorite meal of the day is breakfast and this particular dish has everything I love; chocolate, raspberries, almonds & chia seeds!

Don’t let anybody fool you with talk of chia pets, chia seeds are the bomb. They’re full of antioxidants, healthy fats, vitamins and fibre, have little taste and have a similar crunch to poppy seeds. These days you can find them in almost any supermarket, I think even Walmart sells them.  Also, they’re just really fun to play with. Chia seeds soak up liquid like a sponge, creating a gel-like substance that can substitute egg whites in recipes. If you leave them overnight in liquid, they turn into something like tapioca pudding -which leads me to this simple recipe. For a chocolate chia pudding, simply toss cocoa powder, chia seeds, nuts, stevia and some salt in a container, cover with almond or coconut milk and go to bed. When you wake up, you’ll have a beautiful thick pudding, which you can either eat as is or turn into a mousse by pureeing in a blender. So versatile, so easy and oh so delicious.

Chocolate Chia Pudding




1 1/2 tbsp chia seeds

2 tbsp cocoa powder

1 tsp stevia

2 tsp cinnamon

1/4 tsp salt

1 tbsp ground almonds

1/2 cup milk

How to:

  1. Combine all dry ingredients in either a plastic container or a small bowl
  2. Cover with milk and add any other sweeteners or toppings
  3. Leave overnight or a minimum of 5 hours to achieve optimal thickness
  4. Serve in a bowl with fruit and nuts or smothered in whipped cream for added decadence. I served mine with a side of oatmeal, raspberries, maraschino cherries and valhrona chocolate pearls.


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