5 comments

Mexican Chocolate Chia Pudding

Contributor Kathy Beymer (also from Merriment Design) and I came up with this recipe together the other night. We wanted a treat without too much time investment and chia puddings are such a delicious, nutrient-rich treat that can be whipped up in 10-15 minutes. I didn’t have raspberries to make my Cardamom Cream Pudding and Kathy was craving chocolate so I thought we could make a remix of my Raw Cacao Avocado Pudding, adding some Mexican spices for a fancy Whole Food of the Month version. We were successful! Feel free to leave out the cinnamon and cayenne if you want a simple chocolate version, or leave out the cinnamon and cayenne and add 1 tsp peppermint extract for a chocolate mint version. Top with bananas or shaved chocolate. And yes, you can have this for breakfast. Yum.

Makes: 2-4 servings
Takes: 10 minutes

Tools:
Blender
Medium glass bowl
Spoon
Grater (optional)
Chef’s knife (optional)

Ingredients:
Try to buy everything organic. Here’s why.
1/2 cup chia seeds
1/2 cup cashews, soaked
6 Medjool dates, pitted (here’s how)
1 tsp vanilla extract (use gluten-free if you have a sensitivity)
1 tsp chocolate extract (optional, and use gluten-free if you have a sensitivity)
2 cups pure water
1/4 cup cocoa powder (can use raw cacao powder)
1/4 tsp ground cinnamon
1/8 tsp cayenne
2 tbsp coconut aminos (optional, but recommended for depth of flavor—substitute tamari or nama shoyu)
Pinch fine ground sea salt
Vegan and gluten-free dark chocolate bar (optional), shaved or chopped finely

 

Let’s get started.
Place all ingredients except chocolate bar and chia seeds into the blender and mix until ultra creamy and smooth. While blending, put chia seeds in a medium glass bowl.

Now pour your chocolate mixture into the bowl with chia and stir well.

Wait 5-10 minutes until chia seeds do their thing, turning the mixture into creamy pudding.

Shave or chop some chocolate and sprinkle on your pudding. Enjoy!

Store in an airtight glass container in the fridge for up to one week.

. . . . .
Read more
about why chia seeds are our Whole Food of the Month.
. . . . .

Check out other Whole Food of the Month recipes for chia seeds:

Naturally Sweetened & Gluten-Free Banana Walnut Muffins

 

Aluminum-Free Hearty Multi Bean & Chia Seed Chili

 

Raspberry & Cardamom Cream Chia Pudding

 

Assorted Oatmeals (with free gifting labels)

 

Mini Cardamom Spice Cakes with Toasted Coconut & Date Frosting

 

Gluten-Free Chocolate Lava Cakes

 

 

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  1. Wendy L. Conger

    Sweets! Very timely for this love month. Easy to do steps. Thank you fro sharing! :0

  2. Thanks for all you do here. I love your photography and recipe creativity!!

  3. Kerry

    This pudding is so good! I just finished the last serving last night, and I enjoyed every bite. It was so easy to make, and I love that it’s full of healthy ingredients too. I’m definitely going to make this again soon, and I can’t wait to try the cardamom version.

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