[recipe!] Silky Chocolate Chia Pudding

By: Rachel

As you may have already noticed, we're big fans of chia around here. Each tablespoon of the teensy seeds packs three grams of satiating protein, a decent hit of bone-building calcium, and five whopping grams of fills-you-up fiber. It also provides you with those hard-to-come-by plant-based omega 3 fats, that can help counter inflammation in the body. Oh, and they have their own theme song! What's not to like?!

But what we really, really love about chia seeds is their unique properties. They absorb loads of water, swelling up before your eyes and taking on a texture similar to tapioca (like in pudding or bubble tea). One tablespoon of those seeds plus three tablespoons of water and—bam!—you have an easy-to-use plant-powered egg substitute. Soak one to two tablespoons of chia seeds in a half cup of your favorite milk (dairy or non) and—bam!—you have chia pudding.

Of course, not everybody is into the somewhat gelatinous, chewy texture of chia pudding. Which is why we got the idea to start experimenting with chia in the blender. Boy, are we glad we did! Check out our recipe for silky chocolate chia pudding. Five simple plant-based ingredients, no refined sugar, hardly any work to make, and a familiar, delicious flavor that may help warm even the pickiest eater up to ch-ch-ch-choosing ch-ch-ch-chia.


Silky Chocolate Chia Pudding

Makes: 1-2 servings (depending on how hungry you are!)


1 cup unsweetened almond milk

3 tablespoons chia seeds

4 teaspoons cocoa powder

2 large medjool dates, pits removed

Pinch of salt


Place the ingredients in the blender and blend well—about 2-3 minutes (we used a high-powered Vitamix; traditional blenders may take a little longer). Pour mixture into 1-2 serving dishes. Tap the side to release any air bubbles. Chill in the refrigerator for 30 minutes or more. Garnish with fresh berries, shredded coconut, or whipped cream, or enjoy as is!