I know what some of you were thinking yesterday.
“It’s almost Valentine’s Day. The blog world is bursting at the seams with decadent, luscious chocolate, and what does Angela give us? A salad recipe! What is wrong with this girl?”
I know, I know. That salad (although a very delicious one) is probably not what you’re dreaming about this week. But don’t worry, because I’m going to make it up to you today. With chocolate.
You may remember that a little while ago, I asked you guys if you had any recipe requests. One of the requests I received was from one of my lovely long-time readers, Lynn. She asked for a pudding and criteria was as follows:
Immediately, the ideas started floating through my head. I’ll admit (although many of you chocoholics will likely think I’m crazy) that I’ve never really been one to experience chocolate cravings. I’ve never also been one to “do” Valentine’s Day, because I’m of the mind that you should tell your loved ones that you love them every day. However, I realize that for many, chocolate goes with Valentine’s Day like PB goes with jelly, so I’ve got something chocolatey for you today. It’s also super nutritious, and I’m not just referring to the antioxidants.
Chia seeds aren’t something I talk often about on the blog but they really do deserve more attention. They contain even more omega-3s than flax seeds, provide 5g of fiber per tablespoon, and like dark chocolate, are packed with antioxidants. Chia seeds also contain lovely minerals like magnesium, calcium, copper, zinc, and iron.
In addition to chocolate and chia seeds, there’s one more key ingredient in this recipe.
Something about eating raspberries – or any berry – at this time of year feels so indulgent. I’ll admit that the taste certainly isn’t the same as the sun-kissed summer ones, but nevertheless I was super excited to dig into the little container that I bought this weekend.
Ok, we’ve got 3 superstar ingredients, and you might have already guessed where I’m going with them. If your thoughts are pudding, you’re right.
Chia seeds have a very distinct nutty flavour, which is definitely noticeable in this recipe. Be sure to leave enough time (about 40 minutes) for the mixture to sit in the fridge because when chia seeds come in contact with liquid, they get all jelly-like and give the pudding a thicker texture. If the quantity of almond milk stated below seems too low, feel free to gradually add a little more to thin out the consistency.
Chocolate Chia Pudding
Prep Time: 5 mins (plus 40-50 mins inacti
Cook Time: 0 mins
Keywords: no-cook raw dessert snack gluten-free low-sodium nut-free soy-free vegan vegetarian dairy-free chia seeds pudding
Ingredients (1 serving)
- 2 tbsp chia seeds
- 1 tbsp unsweetened cocoa powder
- 1 tbsp protein powder (optional)
- 1-2 packets stevia (depending on how sweet you want it)
- 1/2 tsp vanilla extract
- 1/2 cup + 2 tbsp unsweetened almond milk (or other milk alternative)
- raspberries, roughly chopped dark chocolate or cacao nibs, and mint leaves, to garnish
In a bowl, combine chia seeds, cocoa powder, stevia, almond milk, and vanilla. (If you’re adding protein powder too, add this here.) Stir well until all ingredients are well incorporated and cocoa has dissolved in the liquid. Be sure to scrape up any chia seeds on the bottom of the bowl.
Place the bowl in the fridge for at least 40 minutes. The chia seeds will create a jelly-like consistency, making the liquid become gelatinous. If you’d like a thinner pudding, drizzle in a bit more almond milk, stir, and let the mixture sit for longer.
If you want to make the pudding look pretty, top it with raspberries, flaked chocolate or cacao nibs, and mint leaves. Serve chilled.
Nutrition per serving (entire recipe, without protein powder and toppings): 102 calories, 8g fat (0g saturated), 0mg cholesterol, 139mg sodium, 11g carbs, 7g fiber, 2g sugar, 5g protein.
On second thought, with nutrition stats like that, maybe you should make yourself two. 😉
Happy Valentine’s Day!