Recipe by Robynowitz
"Chia seeds are an extremely versatile food and can be found in bulk food stores. One of the easiest things to make is pudding. This is a very simple and extremely delicious recipe."
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hazelnut flavor instant coffee powder
honey, or to taste
I liked this and really wasn't sure what to think at first. I followed the recipe exactly except using 1 percent milk and plain instant coffee, which worked fine. I also just mixed the honey in with the milk, but I liked that it still wasn't too sweet. After taking it from the fridge, I wasn't too happy with it at first. The chia seed texture was just so odd. The seeds were a mix of a gel and crunchy texture which did not work for me. However, I decided to stick the pudding in the vitamix to whip it up. I normally use chia seeds in smoothies with no problem. It made the pudding nice and smooth at about 30 seconds on high. Chia seeds are so good for the stomach and I have not had any indigestion, today, which I normally do. I will definitely make this again, but double it to get more than 2 servings, and definitely blend it all together again when it is done chilling in the fridge. ty
Though this pudding didn't taste bad, it didn't thicken up nearly as much as it should have even after an entire day and night in the fridge, and the chia seeds added an awkward texture that I didn't like. The seeds didn't get soft enough, so there were crunches here and there. I also didn't like that no vanilla is added, as I feel it gives it a fuller taste.
However, I did add some chia seeds to the "Chocolate Cornstarch Pudding" recipe, also on this site, while cooking and it actually turned out very good! The chia seeds were completely soft and turned out like tapioca, the pudding was thick, and the taste wasn't compromised. This recipe here is just okay, but if you're looking to add a health boost to a yummy pudding, I recommend using the traditional cooked cornstarch pudding and just throwing in some chia seeds.
This is so delicious! I've made it with white sugar, sugar substitutes, and coconut sugar - and also with almond and soy milk. All work wonderfully!
I loved this recipe. I did change it alittle. I used Nutella instead of the hazelnut coffee powder and Splenda plus a little vanilla instead of the brown sugar. It was fabulous. I plan to make this on a regular basis.
My new favorite dessert. I add 1/2 teaspoon vanilla as well. Allow the mixture to sit at room temp for an hour versus 30 mins to speed up liquid absorption (the seeds swell faster at warm temps). In addition, microwave the milk for a minute to warm it up before stirring it into the dry ingredients. It better dissolves the sugar and speeds up the absorption as well. Absolutely FABULOUS dessert. Must try it!
This is good! It felt like a science experiment while I was making it, but it's no cook, chia seeds are incredibly good for you, and the end result reminded me of tapioca pudding (but with much better flavor). I did leave the honey off because I didn't want it to be too sweet. Plus, my 10 year old daughter loved it too--I'll make this again.
This is awesome! I made it with light vanilla soy milk, 1 tablespoon of stevia and 1 tablespoon of agave. Soo good! Thank you!
Absolutely delicious! I used a combo of unsweetened almond milk/organic 2%, whisked the honey into the milk as well as splashed in a little vanilla. Easy to throw together! As chia seed lovers, DD and I gobbled this up after dinner tonight. I'll definitely double or triple this nifty little treat for next time a little dessert craving arises!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Chia Seed Pudding
Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
** Calories: 312
** Calories from Fat: 61
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