Chocolate Chia Pudding…the smooth version that doesn’t require a high speed blender. Creamy, rich, chocolate pudding that’s good enough for breakfast yet decadent enough to serve up for dessert.
More chocolate to get ready for Easter?
I gave you a savoury breakfast/brunch option yesterday but this chocolate chia pudding would make for quite the sweet treat of an Easter morning.
I was never one for cracking open a chocolate egg for breakfast..not because I wouldn’t have quite happily devoured it, but rather because I wouldn’t have been allowed. Chocolate and breakfast were two things that just never went together in our house.
Quite soon after breakfast…smashing the first chocolate Easter egg would have never been a problem!
This version of chocolate for breakfast is truly saintly. Sweetened with sticky soft sweet Medjool dates this chocolate chia pudding is swirled with almond and hazelnut butter,(all natural homemade…I’ll get there with the recipe eventually!) and rich dark raw cacao powder.
Don’t mind if I do! Topped off with raw cacao nibs and coconut flakes. I ate one half with breakfast, the other for dessert…beautiful on both occasions! I’d go for double as stand alone breakfast but as a dessert it was just enough.
Layer it up with fresh berries and coconut cream for a bit more indulgence or a mighty breakfast parfait.
I almost forgot to mention the twist…this can be made the standard way with whole chia seeds (not reduction in almond milk to be added in the recipe!) but unless you have a high speed blender to whizz those little plump seeds to a smooth and creamy consistency you’ll be left with some resembling tapioca pudding. I’m quite partial to it myself but I can see how some people might be put off by it.
So…
Milled chia seeds work a treat! A little blending to tie it all together but all that’s required is a hand/stick blender and a jug or deep bowl. I was dying to see what a smooth chia pudding would be like but with no high speed blender entering my world in the foreseeable future this is the interim solution!
Smooth chia pudding or whole seeds? Do you have chocolate for breakfast on Easter/often?
Smooth Chocolate Chia Pudding
by Michelle Hunt
Prep Time: 1 hour / Overnight
Keywords: blender raw breakfast snack dessert gluten-free grain free paleo soy-free sugar-free vegan vegetarian almond milk almond butter chia seeds raw cacao powder
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Ingredients (1 large, 2 small)
1/4 cup (40g) milled chia seeds (whole will work but you’ll need a high speed blender to create a smooth texture and only use 250ml (1 cup) almond milk)
310ml (1.25 cup) unsweetened almond milk
2 tbsp (30g) all natural almond & hazelnut butter (or plain almond)
1/2 tsp vanilla extract
3 tbsp raw cacao powder (you can use cocoa powder if you don’t have cacao powder)
4 Medjool dates pitted
Coconut Flakes and Cacao Nibs to serve
Instructions
Mix together milled chia seeds, almond milk, dates and vanilla in a jug or deep bowl. Stir to combine and place in the fridge for 1 hour (or you can leave it overnight if you prefer!)
Remove, stir in almond butter and blend using your hand/stick blender until smooth.
Whisk in cacao powder and blend a little more to incorporate. Add a splash of almond milk if you find it’s too thick.
Divide between two small glasses or jars, or one large one if you plan on devouring the lot for breakfast.
Place in the fridge until ready to eat. Top with coconut flakes and cacao nibs if desired.
Will keep in the fridge for up to two days.
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