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
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.
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!
Great! Kids ate it up. Used almond milk (unsweetened) and brown sugar Splenda. Will make again.
This was delicious! I used Silk Light Chocolate Soy Milk in place of the milk to make is extra chocolatey and it was great! I haven't tried it with the honey yet but I intend to.
I am diabetic and had to make some changes to lower the carbs. I declined the honey and the brown sugar, and sweetened it only with 4 packets of Splenda instead. After 48 hours the pudding was still crunchy, I guess because the chia seeds never fully soften. It was interesting, though - will probably make again.
* 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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