Chia Seed Chocolate Pudding Recipe
September 14, 2016 27 Comments
About 2 years ago, I wondered why anyone would use chia seeds for anything.
I was anti-chia because of the name. I know that sounds terrible – being prejudiced against something because it has a funny name – but like many things we have to get used to (Barack Hussein Obama anyone?) it is best we put aside our superficial judgments and give new things a try.
One tablespoon of chia seeds has more calcium than a glass of milk, more Omega-3s than Salmon, and more antioxidants than blueberries.
I decided to try chocolate pudding because who doesn’t like pudding? 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.
Since I have started eating chia seeds, I read a wonderful book about running, Born to Run: A Hidden Tribe, Superathletes, and the Greatest Race the World Has Never Seen by Christopher McDougall (see below). In it, the Tarahumara Indians run 100’s of miles fueled on chia seeds (as well as corn and other foods).
I also love to use chia seeds in my overnight oatmeal with chia seeds as it makes the mixture thick and creamy.
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.
Like my pumpkin angel food cake recipe this only has a couple of ingredients.
When I first made this I did not have a powerful blender and it was a bit grainy. Now that I have a Blendtec (a Vitamix would also work), it comes out PERFECT and my children eat it up. When I used the high power blender, it was instantly thick (no need to wait to eat it!)
Have you tried chia seeds? What do you use them in?
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 almond, soy, etc. – 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 or eat at room temperature.
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, 4 SmartPts
Points values are calculated by Snack Girl and are provided for information only.
Want more recipes like this? Check out my book
Snack Girl receives a small percentage of sales from links to Amazon.com.
Other posts you might like:
This pumpkin angel food cake recipe is great for the Weight Watchers’ crowd and the lazy crowd.....
Making overnight oatmeal with chia seeds is a wonderful way to support your healthy breakfast goals....