Blended Chocolate Chia Dessert Pudding

There’s chia pudding, and then there’s chia pudding—and this decadent chia mousse is most definitely the latter.

The Ingredient Lineup

• Chia seeds (whole, black or white). Either colour will do the trick.
• Canned coconut milk & almond milk. Coconut for silkiness, almond to keep it light. Oat milk works as a good sub for almond milk.
• Dark chocolate (70% cocoa). A higher cocoa percentage keeps it rich, without being too sweet. You can use chips, chunks, or a chopped up dark chocolate bar.
• Pure maple syrup. A natural, plant-based sweetener that complements the chocolate notes. It also keeps this dessert vegan for my plant-based pals!
• Cacao powder. Less processed than cocoa powder, and with a richer taste and more antioxidants. You can sub in cocoa powder, but you may need to adjust quantities for the right flavour balance.

Let’s Make: Blended Chia Pudding

• First, soak the seeds to soften. My trick for the best texture—let the chia seeds sit in the milk at room temperature for 30 minutes, occasionally stirring to prevent clumping. They’ll plump up and soften, making them easier to blend silky smooth. Room temperature is key, as we’ll be adding melted chocolate next, and if the chia mix is cold the chocolate may harden.
• Then blend well, ideally with a high-speed blender. Depending on your machine’s strength, this might take anywhere from 30 seconds to a few minutes. After blending it should look noticeably smooth, though this will depend on your blender’s strength.
• Finally, chill the pudding—it’s where the magic happens! During recipe testing, I found that when freshly blended, it had a wobbly, runny consistency, akin to a thick smoothie. But after a few hours in the fridge, the flavours meld, transforming into a thick, decadent mousse. This is thanks to food science—as it cools, the chocolate and coconut milk solidify, thickening the texture.

Thanks for reading! Looking for more fun ways to get through a bag of chia seeds? Try this Energising Matcha Chia pudding—a perfect way to kick off the day!

Blended Chocolate Chia Dessert Pudding (Smooth & Creamy!)

Author Danijela Armitage

Prep Time: 2 hours hrs 35 minutes mins

Serving Size: 2

Rating:

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Ingredients:  

1x2x3x

• ¾ cup almond milk
• ⅓ cup canned coconut milk
• 3 Tbsp chia seeds *
• 40 g 70% dark chocolate
• 6 tsp pure maple syrup
• 3 tsp cacao powder
• ½ tsp vanilla extract
• A pinch of flakey sea salt

Method:

• Add the almond milk, coconut milk and chia seeds into a bowl. Mix together. Let stand for 30 minutes (no less!), mixing a few times in the first ten minutes to stop the chia seeds from clumping together.
• Melted the dark chocolate. You can do this baine marie style (a method of heating food by placing it in a heat-proof container that sits overtop a larger pan of hot water on the stove) or in the microwave—I do the latter.
• Into a high-powered blender, add the soaked chia seed mix, maple syrup, cacao powder, vanilla and salt. Using a spatula, scrap out every last bit of chocolate into the blender.
• Blend on a high speed until it looks silky smooth. My Vitamix takes about 30 seconds, others might take more or less time.
• Divide between two serving bowls and place in the fridge for two hours (or overnight) to thicken.

Notes:

* Using an Australian tablespoon? 🇦🇺 Note Aussie Tbsp are 20ml (4 tsp) rather than the standard 15ml (3 tsp) used in NZ, UK and US. For best results, measure out 9 Australia standard teaspoons of chia seeds, rather than using 3 Australia standard tablespoons.

 

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