Description
This quick chocolate pudding recipe is ready in 5-10 minutes with simple ingredients from your pantry! Dairy free & protein packed!
Ingredients
- 1 1/2 cup soy milk (or plant milk of choice)
- 2 tbsp dark chocolate chips
- 4 tbsp chia seeds (pre-ground if desired for a smoother texture)
- 2 tbsp cocoa powder
- 3 tbsp maple syrup
- Pinch of sea salt
- 1/4 tsp vanilla extract
*All the ingredients for this recipe are from our pantry tips!
Instructions
- Start by melting your chocolate chips in the soy milk either in the microwave or over low heat on your stovetop. If melting in the microwave, heat in increments of 20 seconds or so. Take the bowl out, stir, and return to the microwave if needed. Once your chocolate chips are mostly melted you can move on to the next step (you don’t want the milk to boil so don’t overheat the milk). Likewise, for the stovetop method, heat the milk over low heat until just warm enough to whisk the chocolate chips until melted. If you see steam rising from your milk take it off the heat so it doesn’t boil.
- If using a standup blender, pour the milk with your melted chocolate chips into your blender and then pour in the chia seeds. Blend for 30 seconds or so until the chia seeds are noticeably broken down (I find if you add the chia seeds first you may get some clumping at the bottom of the blender and it’s best to start blending as soon after adding the chia seeds as you can since they will sink through the milk and want to gel together).
- Then add your cocoa powder, maple syrup, pinch of salt and vanilla to the blender.
- Blend it all together until your desired consistency is reached.
- Depending on the power of your blender you may get a smoother texture using an immersion blender. (Using ground chia seeds will make the blending even quicker).
- If you don’t have access to a blender, enjoy this as a chunkier chia seed pudding and keep the seeds whole. Sift your cocoa powder into a medium mixing bowl to minimize any clumping, pour in your warmed milk with the melted chocolate chips. Whisk. Add the maple syrup, salt, and vanilla. Whisk again until combined. Then stir in your whole or ground chia seeds.
- Chia pudding will thicken right away so you can enjoy your pudding immediately or refrigerate for at least 2 hours to chill and thicken even more.
- Keeps well for 4-5 days in your fridge. Top with fresh berries, coconut whipped cream, or however you desire!
Notes
Cost Comparison: CAD $2.63 for 3 4oz servings or roughly 120g/serving ($0.73/100g) vs. store-bought pudding cups at about $0.55 – $0.75/100g. And usually at least CAD $3.50 per serving if chia pudding cups are purchased out.
If you have a spice grinder or mortar and pestle you can grind the chia seeds before your start and it will decrease the amount of time you need to blend the pudding. Or you can try and find pre-ground chia seeds at your local bulk store. *Even with pre-ground chia seeds this pudding will not have a completely smooth texture.
Feel free to experiment with any flavourings you’d like! Sub the vanilla for peppermint extract, try adding a bit of peanut butter, even try blending in some raspberries. If you give these a try let me know in the comments below how they work out!
- Category: Dessert
- Method: Blender
- Cuisine: American