CHOCOLATE CHIA SEED PUDDING
Chocolate Chia Seed Pudding is a perfectly simple and light dessert when you're having a chocolate craving. There's only 5 ingredients and you likely have them already. Watch the video above to see how quickly it comes together!
Provided by Lisa Bryan
Categories Dessert
Time 4h5m
Number Of Ingredients 9
Steps:
- In a medium-size bowl, add the cacao powder, maple syrup, vanilla extract, dairy-free milk and chia seeds. Whisk together until all ingredients are combined.
- Leave the mixture in the bowl for 15 minutes without stirring for the chia seeds to gel. After 15 minutes, whisk it together one more time.
- Cover the bowl and place it in the refrigerator overnight or a minimum of 4 hours.
- Remove the chocolate chia seed pudding from the fridge and stir together with a spoon. Serve into small dessert sized glasses. Top with your favorite fruit, chocolate shavings or other garnishes.
Nutrition Facts : Calories 192 kcal, Carbohydrate 26 g, Protein 5 g, Fat 9 g, SaturatedFat 1 g, Sodium 169 mg, Fiber 10 g, Sugar 12 g, TransFat 0.03 g, UnsaturatedFat 7 g, ServingSize 1 serving
EASY CHOCOLATE PUDDING
Easy-to-make homemade chocolate pudding.
Provided by krisyk
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 3h20m
Yield 6
Number Of Ingredients 5
Steps:
- Combine 1/2 cup milk and cornstarch in a small bowl. Whisk or stir with a fork until smooth and all lumps have been incorporated.
- Combine remaining milk with sugar in a medium saucepan over low heat. Slowly whisk in the cornstarch mixture. Cook, whisking as needed to prevent lumps from forming, until mixture begins to thicken, 8 to 10 minutes. Add chocolate chips and salt. Continue stirring until chips are completely melted and pudding is smooth and thickened, about 7 minutes more.
- Pour pudding into 1 large bowl or 6 individual bowls. Place plastic wrap directly on top of the pudding to prevent a skin from forming; smooth it gently against the surface. Refrigerate for at least 3 to 4 hours before serving.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 39.2 g, Cholesterol 12.2 mg, Fat 12.4 g, Fiber 1.7 g, Protein 5.1 g, SaturatedFat 7.2 g, Sodium 78.2 mg, Sugar 31.9 g
CHOCOLATE CHIA PUDDING
When I was a kid, I was addicted to these little canned puddings the other kids always had in their lunches. This reminds me of that pudding, thanks to chia's silky smooth thickening power.And, of course, this chocolate pudding has the "functionality" of chia: high fiber, omega-3 fatty acid in the form of alpha-linolenc acid, and a fair amount of protein. Me, I just like pudding. This recipe first appeared in Season 1 of Good Eats: The Return.Photo by Lynne Calamia
Provided by Level Agency
Categories Sweets
Time 2h10m
Number Of Ingredients 7
Steps:
- Place the cocoa powder in the blender. Microwave 1 cup of water for 1 minute, then add to the blender and blend on high for 30 seconds.
- Add the maple syrup, chia seeds, avocado, vanilla extract, and salt, plus 1 cup of water to the blender and blend on high for 45 seconds.
- Slowly stream in the coconut oil with the blender still running. Continue to blend on high until the pudding homogenizes, about 1 minute more.
- Transfer to a resealable container and chill in the fridge for at least 2 hours. The pudding will continue to set up as it cools. You can also dose the pudding into individual serving containers then cover and cool.
CHOCOLATE CHIA PUDDING
Chocolate chia pudding.
Provided by Valorie
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 8h30m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk 2 cups coconut milk, cocoa powder, maple syrup, vanilla extract, and salt together in a bowl; fold in chia seeds. Transfer mixture to a large jar with a lid; allow to rest for 5 minutes. Alternate gently rotating jar (30 seconds) and resting (4 minutes) for another 20 minutes.
- Refrigerate chia mixture, 8 hours to overnight.
- Transfer chia pudding to a bowl. Mix shredded coconut and coconut sugar together in a bowl. Drizzle 1 tablespoon coconut milk over pudding; top with whipped cream and shredded coconut mixture.
Nutrition Facts : Calories 205.4 calories, Carbohydrate 14.9 g, Cholesterol 0.3 mg, Fat 16.5 g, Fiber 5.4 g, Protein 3.3 g, SaturatedFat 12.1 g, Sodium 31.3 mg, Sugar 6.6 g
CHOCOLATE CHIA SEED PUDDING
Chia seeds are an extremely versatile food and can be found in bulk food stores. One of the easiest things to make is pudding. This is a very simple and extremely delicious recipe.
Provided by Robynowitz
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 2h25m
Yield 1
Number Of Ingredients 6
Steps:
- Mix cocoa powder, brown sugar, and instant coffee powder together in a bowl; stir until no lumps remain. Fold chia seeds into the mixture. Pour milk into the bowl and stir to incorporate; let the mixture sit a few minutes before stirring again. Repeat resting and stirring a few times over the course of 20 minutes.
- Cover the bowl with plastic wrap and refrigerate 2 hours to overnight.
- Drizzle honey over the pudding to serve.
Nutrition Facts : Calories 312 calories, Carbohydrate 59.3 g, Cholesterol 19.5 mg, Fat 6.7 g, Fiber 3.2 g, Protein 10.3 g, SaturatedFat 4 g, Sodium 125.3 mg, Sugar 52.5 g
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- Sift cocoa powder over a medium mixing bowl to remove any lumps. (I know–sifting is the worst, but you don’t want any lumps in your pudding.)
- Add the maple syrup, vanilla, salt, and espresso powder, and whisk slowly to combine. The mixture will seem very dry at first but will come together eventually and resemble a thick, fudgy sauce.
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- To a small mixing bowl add cacao powder (sift first to reduce clumps), maple syrup, ground cinnamon, salt, and vanilla and whisk to combine. Then add a little dairy-free milk at a time and whisk until a paste forms. Then add remaining dairy-free milk and whisk until smooth.
- Add chia seeds and whisk once more to combine. Then cover and refrigerate overnight, or at least 3-5 hours (until it's achieved a pudding-like consistency). It may also be helpful to give the mixture an extra whisk/stir once it has been in the refrigerator for 30-45 minutes.
- Leftovers keep covered in the fridge for 4-5 days, though best when fresh. Serve chilled with desired toppings, such as fruit, granola, or coconut whipped cream.
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