Decadent, simple and packed with fibre, magnesium, potassium, calcium, protein and iron, these chocolate chia treats can be assembled in no time. Made with 100% cacao powder, chia seeds, medjool dates, almond milk and low fat coconut milk, they are a chocolate treat that’s healthy. One cup before working out at the gym will give you a boost.
In this recipe, the softened dates lend a natural, wholesome sweetness and you can’t even taste them once they are blended into the pudding. I also used reduced fat coconut milk to keep the saturated fat on the low side.
Coconut milk helps make the pudding creamy. However, if you want, you can reduce the amount of coconut milk to ½ cup and increase the almond milk to 1½ cups. Or, if you prefer, you can eliminate it altogether and add 2 cups of almond milk. Enjoy!
Chocolate chia puddings
Makes 4-5 servings
1. In blender bowl, whizz the following:
- 1 cup almond milk, homemade or store-bought without added sugars* (see note)
- 1 cup low fat coconut milk* (see note)
- 5 fresh medjool dates, pitted and softened in hot water
- 1/3 cup 100% cacao powder
- 3 tablespoons maple syrup
2. Add the following and mix by hand (do not whizz):
- ½ cup chia seeds
- ½ teaspoon vanilla powder
3. Add a few teaspoons of almond milk to your portion (option):
- After chilling in fridge, add 1 or 2 teaspoons almond milk to your portion, if you prefer less thick.
* Note: Opt for the reduced fat coconut milk – it is lower in saturated fat and you will still get that creamy texture. For less coconut milk, add 1½ cups almond milk and ½ cup coconut milk. Alternatively, you can omit the coconut milk altogether and add 2 cups of almond milk, although the texture may be a little less creamy, it will still be decadent!
Soak the pitted dates in a small bowl of hot water for a few minutes to soften. Discard water.
To your small blender or NutriBullet bowl, add all the ingredients except the chia seeds and vanilla.
Whizz until you get a creamy chocolatey liquid and you can’t see any date pieces. This takes 15 to 30 seconds, depending on your blade. Do not whizz the chia seeds in the blender as it will alter the texture and taste of the pudding.
Pour the chocolate liquid into a medium-size bowl, preferably one with a spout for pouring. With a fork, hand stir the chia seeds and vanilla until the seeds are mixed in the liquid and dispersed evenly.
Cover and refridgerate for 30 minutes. Take out and stir again (this second stir is important for the mixture to gel evenly).Then, pour into 4 ramekins or glass jars/cups and cover with foil or lids. Chill for one hour or overnight.
The pudding will continue to thicken in fridge and will be at its thickest after 8 hours. Stir in 1 or 2 teaspoons almond milk to your portion if you find it has gotten too thick. Enjoy plain or with toppings.
Topping options: ice-cream, cream or vanilla yoghurt of choice, fruit, cacao nibs, granola, nuts, or seeds.