Chocolate Chia Seed Pudding

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Ditch the dairy and refined sugar and try this sweet, heart-healthy pudding.

Looking for a healthy chocolate pudding that won’t ruin your diet? This rich and creamy chocolate pudding with chia seeds is your answer. Lightly sweetened with dates instead of refined sugar, this creamy pudding gets its consistency from almond butter and chia seeds, but it tastes so good that you’ll swear it’s made with cream and eggs. Its creaminess comes from blending until smooth, while the flavor comes from high quality, heart-healthy ingredients you’ll love.

0 from 0 votes

Chocolate Chia Seed Pudding

With natural sweeteners and the perfect creamy consistency, this pudding will put a smile on everyone's faces.
Prep Time 10 minutes
Chill 3 hours
Total Time 3 hours 10 minutes
Yield 4 people
Serving Size 0.5 cup
Course Dessert
Cuisine Universal
Author SkinnyMs.

Ingredients

  • 2 cups almond milk
  • 1/2 cup chia seeds
  • 1/4 cup almond butter creamy
  • 1/4 cup cocoa powder unsweetened
  • 4 dates large, pitted and finely chopped
  • 1 teaspoon pure vanilla extract

Instructions

  • Combine all of the ingredients in a bowl and stir. Chill for 3-4 hours or overnight.
  • Transfer contents to a blender or food processor. Blend until smooth and creamy, adding more milk to thin out the pudding if necessary. Top with additional chia seeds, fruit, nuts, or whatever your desired toppings.

Nutrition Information

Serving: 0.5cup | Calories: 219kcal | Carbohydrates: 18g | Protein: 12g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 114mg | Fiber: 9g | Sugar: 7g |
SmartPoints (Freestyle): 7
Keywords Budget-Friendly, Gluten-Free, Kid-Friendly, Plant-Based

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SkinnyMs.

The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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10 Comments

  1. Is that really a picture of this recipe? I blended mine in the food processor for about 5 minutes and it still had the seed husks (shells? The hard part anyways!) clearly visible and you can feel the texture of them as well when eating. I used ground chia seeds… was that my issue? Should I have started with whole ones? Thanks for any help you could give me 🙂

    1. Soak the chia seeds or ground chia seeds in some of the cooking liquid/milk for 10 minutes before blending.

  2. Would it make a huge difference if I were to use regular milk and butter as suppose to the almond milk/butter?

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