Secret Ingredient Chocolate Pudding

Chia Chocolate Pudding

September 10, 2014   38 Comments

Do you have people bugging you to try new things? I get many e-mails from readers that tell me that I am missing out.

The latest onslaught of reader demands has been about chia seeds. Have I tried them? No, I haven’t because they remind me of this:

Ch…Ch…Chuh…..Chia!!! Chia pets!

Do I look like I want to eat a chia pet?

Then someone pointed out that one tablespoon of chia seeds has more calcium than a glass of milk, more Omega-3s than Salmon, and more antioxidants than blueberries.

Okay, maybe I should give them a try. I decided to go with chocolate pudding because the idea of eating chia seeds was so repugnant. Chia seeds are great as a thickening agent so you don’t have to cook the milk to get the right pudding consistency.

It is rare to find a tasty pudding that is high in calcium, iron, fiber, manganese, magnesium, selenium, and vitamin B6.

Jello can’t touch this.

My husband thought this was a bit grainy – probably because our blender isn’t a Vitamix and didn’t pulverize the seeds enough.

My kids did not like it – but I did! This had a deep chocolate flavor and nice texture. Also, I didn’t need a large serving to feel satisfied as it is quite thick.

Use high quality cocoa powder if you have it.

You can find chia seeds in the natural foods section of your grocery store and they are not cheap - a small bag set me back $7. Any seed product is high in price because they are so hard to harvest. Think about them as an investment in your health.

Have you tried chia seeds? What do you use them in?

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Chocolate Chia Seed Pudding Recipe

Makes 4 – ¼ cup puddings

3 tablespoons cocoa powder
3 tablespoons brown sugar
¼ cup chia seeds
1 cup milk (whatever you like – I used 2% cow’s milk)

Blend cocoa powder, sugar, chia seeds, and milk in a blender for 5 minutes until chia seeds are pulverized. Pour into small ramekins and place in refrigerator.

Chill for 30-60 minutes and enjoy!

94 calories, 4.3 g fat, 1.3 g saturated fat, 14.8 g carbohydrates, 9.4 g sugar, 4.2 g protein, 3.7 g fiber, 31 mg sodium, 3 Points+

Points values are calculated by Snack Girl and are provided for information only.
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First 20 Comments: [ see all 38 ]

I'm going to try this! But I think I'll try putting the seeds in my coffee grinder to get them pulverized.

on September 10, 2014

I put chia seed in my oatmeal every morning and don't notice a grainy taste. I also buy them at Costco. Good savings.

on September 10, 2014

I love chia! I use them in smoothies and refrigerated oatmeal. I've also made jam with them...2 cups of strawberries or blueberries (or raspberries, whatever) 2T done sweetener, blend and chill. Delicious!

on September 10, 2014

They upset my stomach! Anyone else have that problem?

on September 10, 2014

I use chia seeds on top of yogurt with blueberries for breakfast. But if you don't want the seed taste then mix your seeds, or pulverized seeds with some water to make a gel first. In the pudding recipe, maybe try pulverizing first then adding to some of the cold milk to make it jell first before adding the rest? I add the seeds, or gel it first, to all my baked goods too......muffins, pancakes, coffeecake, brownies, cakes, etc. (1-2 TB in a cake mix) Experiment with it! You will not even notice they are there!

on September 10, 2014

I drink them like a tea. A lot easier without the grain taste to my food, same benefits. Taste great with raw honey.

on September 10, 2014

I, also, use my coffee grinder to to grind the chia seeds, flax seeds too. I'm going to try this recipe.

on September 10, 2014

I've used chia seeds in various baking endeavours - added to pancakes, banana bread, etc. - and I also recently tried them in a pudding recipe. I recently made up a big batch of granola, and added them to that, too. Always yields great results. I also bought a big bag of organic chia seeds at Costco, too.

on September 10, 2014

Seriously? 1/4 cup is 94 calories? 1/4 cup? I'm sorry but this recipe is a bust! Who of us is going to only eat 1/4 cup? SMH....

on September 10, 2014

As with flax seed, do they have to be ground to reap their benefits?

on September 10, 2014

I use chia seeds in oatmeal, waffles, pancakes, and muffins. I also throw in some flax seed. One blueberry muffin with these two boosters keeps me satisfied longer than eggs!

on September 10, 2014

I love Chia seeds and buy them online in 5 pound packages! I have used them in meatballs instead of using eggs. I just mix them with some water and let the mixture thicken a bit. Or you can check out the recipe here on egg substitute. I haven't tried it in cookies but I think I will today and see it they hold together. http://www.foodrenegade.com/how-make-egg-substitute-chia-seeds/

on September 10, 2014

I'm ashamed to say I haven't tried chia seeds despite all the health claims. So now I'll make sure to do so, with all these great ideas on how to use them. I love pudding now and then and this recipe sounds easy [however, I'll use coconut palm sugar and a few drops of stevia leaf extract cuz I quit buying white processed type over 2yrs ago --and no one misses it].
As for portion size, I think 1/2 cup is small enough--think single serve applesauce containers which are 1/2 cup--don't you think that is more realistic?

on September 10, 2014

The serving size is small but the texture is very thick. You may only need a few spoonfuls to feel satisfied. If you double it - you are still doing great with a 188 calorie dessert (versus most desserts which are in the 400-500 calorie range and lack the nutritional bang).
Thanks for your thoughts and questions!

on September 10, 2014

I've only tried one recipe with chia seeds, and I really like it - you keep them whole & they add a little crunch, but the milk & yogurt soften them up overnight - it is 1/2 c plain greek yogurt _ 1/4 c milk + 1/2 c oatmeal + 1 TB chia seeds + 1 TB honey (or less) + 1/2 tsp almond (or other flavoring) + 1/2 c. fruit (I've used blueberries, raspberries, mangoes - their all good.) - Mix it up & put it in 2 containers and refrigerate for breakfast or snacks.

on September 10, 2014

This is great! I never thought to use chia seeds in pudding. They are also full of protein at 4 grams per ounce.
The story I best remember is about Native Americans carrying chia seeds in a pouch so they could just reach in and eat them as they were long distance running from point A to Point B. Chia is the Mayan word for "strength" and the plant is native to South America.
Chia seeds are high in calcium and magnesium and low in carbs. Just right for diabetics.
They can be sprinkled on yogurt, ice cream, soups, just about anything because they flavor is very mild.

on September 10, 2014

Thanks! I have only been putting them in my salads so I needed a new way to consume them. Once again....you ROCK!

on September 10, 2014

I like to put some on an open faced peanut butter sandwich for a little crunch and extra fiber.

on September 10, 2014

Thanks Snack Girl and all other posts, I will now look for the seeds the next time I shop, with all these great ideas to experiment with I'm eager to try them.

on September 10, 2014

I love chia seeds and I love chocolate pudding. I think I am going to really love this recipe. :D

on September 10, 2014

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