chocolate chia pudding

If you like chocolate mint, try a spoonful of pudding with a leaf mixed in. Yum!

Hey, if the pudding is super creamy, do you mind that little crunch of the chia seeds? I’ve made it both ways, purely creamy vs creamy with the added crunch and I have to say … for some reason I’m kinda likin’ the second one better … Total surprise.

This was a bit of an experiment but I’m diggin’ it. Long as you don’t expect it to have familiar textures you’ll be cool. Think of it as not necessarily pudding (yeah yeah, I know, I’m calling it that) but its own unique thing and everything will be jolly. 😊

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Chocolate Chia Pudding Recipe 

• 1 1/2 cup filtered water
• 1/3 cup chia seeds*
• 1/4 cup unsweetened cocoa powder
• 5 dates, pitted and halved**
• 2 tbsp raw cashew butter
• 1/2 tsp pure vanilla 
• 1/2 tsp cinnamon 
• 1/4 tsp kosher salt
• mint leaves (optional)

Whisk together cocoa powder and water in a large bowl. Blend in chia seeds. Add dates, submerged at the bottom of the bowl, and set aside in fridge for at least 3 hours. Move to bowl of food processor, add the rest of the ingredients and blend, scraping down sides as needed, til smooth. Garnish with mint leaves and enjoy!

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* About chia seeds: This is super creamy but chia just naturally has a little crunch to it. If that bugs you, get milled chia or grind regular chia seeds to powder in a bullet or coffee grinder. If you do use ground seeds, I’d add just a little more water at the start.

** About dates: To shorten the time in the food processor, you can chop your dates. Me, I like less chopping. 😉