Learn to prepare this chocolate chia pudding in just a few easy steps. This is a healthy and nutritious way to enjoy chocolate for breakfast.
If there is a way to have chocolate for breakfast, we’ll be doing it.
If you’ve tried our chocolate granola before, you’ll also love enjoying this chocolate-flavored chia pudding.
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Why this recipe works
- Simple ingredients. No hard-to-find or expensive ingredients are needed to prep this pudding.
- No baking. Chia puddings are the kind of set-and-forget breakfast that can be prepped in advance.
- Quick. You can prepare this recipe in less than 15 minutes.
- Healthy. Packed with fiber, protein, and healthy fats, chia seed pudding is one of the healthiest breakfasts you can make!
What I love most about this recipe is that it tastes like a Snickers candy bar! The peanut butter caramel takes it to another level.
Ingredients needed
While you can make the chocolate chia pudding on its own, I like to add a homemade peanut caramel that truly makes it taste like dessert. Here is what you’ll need:
For the chocolate chia pudding
- Chia seeds. White or black
- Salt. To taste
- Cocoa powder. Unsweetened.
- Instant espresso. To intensify cocoa powder.
- Soy milk. You can use almond milk too.
- Maple syrup. For sweetening
- Vanilla extract. For flavor.
For peanut butter caramel
- Medjool dates. Pitted
- Vanilla extract. For aroma.
- Peanut butter. Smooth or crunchy. You can also use any other nut or seed butter.
- Soy milk. Or almond milk.
- Maple syrup. To sweeten
- Peanuts. Chopped.
How to make a chocolate chia seed pudding
In just 4 easy steps, you can prepare this delicious chocolate chia pudding. Here is how you can do this:
Step 1: Prepare the mixture
In a large mixing bowl, add cocoa powder, vanilla, salt, maple syrup, soy milk, and espresso before whisking till everything is blended with no lumps.
Step 2: Soak chia seeds
Add chia seeds to the mixture and mix well and leave to soak. Once the mixture thickens, transfer to serving glasses or bowls and refrigerate overnight or at least 3 hours.
Step 3: Prepare the peanut butter caramel
Add maple syrup. Salt, dates, peanut butter, soy milk, and vanilla in a blender or processor. Give it a minute-long run on high speed for a thick caramel-like consistency. To avoid chunks scrape the sides of the bowl before processing again. Then add the chopped peanuts and mix until all combined.
Step 4: Serve
Before serving the refrigerated chocolate chia pudding, add a layer of peanut butter caramel.
Tips to make the best recipe
- Depending on your preference, add more chia seeds if you want a thicker and less runny consistency.
- Soak the chia seeds in soy milk for an hour before adding them to the mixture. This will soften them up and give you a smoother texture.
- Once the chia seeds have been added and mixed, let them soak for 10 minutes and stir them up well before refrigerating them to ensure no lumps.
Storage instructions
To store. You can prep this pudding up to a week in advance and keep it covered in the refrigerator.
To freeze. Cover the puddings and place them in the freezer for up to 2 months.
More breakfast recipes to try
Frequently asked questions
Yes, you can add protein powder. It will make the pudding more filling. Start with ¼ cup per single serving.
Yes, this recipe is gluten-free because none of the ingredients contain gluten in them.
Yes, you can replace the cocoa powder with cacao powder. It will give you a dark chocolaty, earthier flavor than cocoa powder’s richer taste.
Chocolate Chia Pudding
Ingredients
- 6 tablespoons Chia Seeds
- 1 teaspoon salt
- 3 tablespoons Unsweetened Cocoa Powder
- 1/4 teaspoon Instant Espresso
- 1 1/2 cups Soy Milk
- 3 tablespoons Maple Syrup
- 1 teaspoon Vanilla Extract
For Date Peanut Butter Caramel:
- 6 Medjool Dates pitted
- 1 Pinch Sea Salt
- 1 teaspoon Vanilla Extract
- 2 tablespoons Peanut Butter
- 5 tablespoons Soy Milk
- 1 teaspoon Maple Syrup
- 1/4 cup Peanuts chopped
Instructions
- In a bowl, combine Chia Seeds, Sea Salt, Cocoa Powder, Instant Espresso, Soy Milk, Maple Syrup and Vanilla Extract. Whisk very well, until all the Cocoa Powder has dissolved and your mixture looks like Chocolate Milk.
- Spoon mixture into 3 or 4 glasses and place into the refrigerator to set for a minimum of 3 hours, or ideally overnight.
- Once your Chia Pudding has set, it’s time to make the Date Peanut Butter Caramel.
- In a food processor, combine Dates, Sea Salt, Vanilla, Peanut Butter, Soy Milk and Maple Syrup. Process till you get an almost smooth, thick “caramel”. Scrape down sides in-between if dates stick to the side of the processor bowl.
- Once ready, stir in chopped Peanuts.
- To serve, top your Chia Puddings with the Caramel mixture and garnish with additional chopped Peanuts and Dark Chocolate Shavings.
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