Go Back
–+ servings
A brightly lit image of a blended chocolate chia pudding on a dark brown backdrop surrounded by sunlit water glasses

Blended chocolate chia pudding

4-6 serves, depending on how big your jars are and your preferred serving size (I use 250g size jars)
Be the first to rate this recipe
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Course Breakfast, Snack, Sweet
Cuisine Food Intolerance Friendly
Servings 4 people

Ingredients
  

  • 30-40 g cocoa powder Dutch processed or regular
  • 200 g boiling water
  • 100-125 g maple syrup
  • 250-500 g milk of choice see notes
  • Pinch of fine salt
  • Squeeze of vanilla bean paste or vanilla extract optional but adds depth of flavour
  • 100 g chia seeds black or white

Instructions
 

  • Have your high speed food processor and jars for decanting the pudding ready to go.
  • Put the cocoa powder in a medium/large mixing bowl and pour over the boiling water. Whisk to combine and bloom all of the cocoa, breaking up any lumps.
  • Add all the ingredients except for the chia seeds and whisk to combine. Taste and adjust according to your preferences.
  • The cold milk should have cooled the mixture down sufficiently to be hand comfortable. This is important if you are using a blender without a steam valve (ie a Nutribullet). You don’t want to blend anything hot in those because they can explode as the pressure/gas from the heat builds up. If the mixture isn’t hand comfortable, set it aside for 5 minutes to cool.
  • Add the chia seeds and whisk them in briefly. Working with a bit of speed, pour the mixture into the food processor. Blend until smooth and pudding like in consistency.
  • In my Nutribullet, I like to open the lid once or twice during blending and I generally blend it for about 2 full cycles.
  • Once smooth, pour the mixture into your jars. I generally make 4 large puddings, but you could also add some berries or banana and stretch it further.
  • Allow the puddings to cool before placing the lids on and putting them in the fridge. They have a loose pudding consistency straight away but thicken up a little more in the fridge.
  • Eat within a few days.

Notes

  • You can play around with how much milk you add to these puddings. 250g makes more of a mousse like dessert, whereas 500g makes more of a soft pudding texture. I prefer using more milk just because it’s good to consume sufficient liquid when eating chia seeds, but see what you prefer.
Keyword Blended chia, Blended chia pudding, Chia chocolate pudding, Chia pudding dessert, Chocolate chia blended
Tried this recipe?Let us know how it was!