Chocolate Chia Seed Pudding

Chocolate Chia Seed Pudding

44
Robynowitz 0

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

2 h 25 m servings 312 cals
Serving size has been adjusted!

Original recipe yields 1 servings

Adjust

Nutrition

  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 59.3g
  • 19%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 125 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Ready In

  1. Mix cocoa powder, brown sugar, and instant coffee powder together in a bowl; stir until no lumps remain. Fold chia seeds into the mixture. Pour milk into the bowl and stir to incorporate; let the mixture sit a few minutes before stirring again. Repeat resting and stirring a few times over the course of 20 minutes.
  2. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight.
  3. Drizzle honey over the pudding to serve.

Reviews

44
  1. 51 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

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 d...

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 ...

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 ma...

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)...

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...

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,...

Instead of cocoa powder, I used four tablespoons of MOCAFE Mexican spiced hot chocolate mix. Then I decided not to use brown sugar. I put in a small amount of mini chocolate chips and I didn't r...

Great! Kids ate it up. Used almond milk (unsweetened) and brown sugar Splenda. Will make again.