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    Home » Recipes » Breakfast Recipes

    Chocolate Chia Seed Pudding

    Published on April 20, 2020 by Kate, Updated on April 23, 2021 - Leave a Comment

    This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

    Jump to Recipe Print Recipe

    Easy, tasty, and healthy, this chocolate chia seed pudding is made rich and creamy with a blended base of homemade cashew milk, banana, and cocoa powder!

    Once you've tried it, there's no going back!

    chocolate chia pudding in a pint-sized mason jar topped with banana slices, chocolate chips, and shredded coconut

    Ingredients for chia seed pudding:

    • Spotty Bananas - you can just use whatever you've got, but the dark spotty 'ugly' ones are wayyy sweeter and add that perfect no-sugar sweet taste!
    • Raw cashews - blending these with the other ingredients makes a super creamy rich homemade nut milk, but you can definitely sub soaked almonds or other non-dairy milks in place of the water/cashew combination!
    • Chia seeds - make sure to get whole chia seeds, not ground ones. They absorb liquid when soaked overnight and make a lovely, rich, creamy pudding texture.
    • Agave syrup - this is a low-glycemic sweetener that adds more sweetness to this pudding. You can try to skip it if you want to reduce sugar, and drizzle a bit on before serving, if you prefer.
    • Cacao powder - this is unsweetened cacao powder that gives this chia pudding a lovely chocolate flavor.
    • Vanilla extract - this ingredient is optional, but adds a really nice depth of flavor to the pudding!

    Related recipe: Savory Vegan Oatmeal

    Special equipment

    You'll need a good blender, such as a Vitamix, to blend the cashews and the rest of the ingredients into a smooth base for your chia seed pudding.

    Bowl of vegan chocolate chia seed pudding with chocolate chips

    Related recipe: Vegan Buckwheat Porridge

    How to make chia pudding:

    Start by adding raw cashews, water, cocoa powder, banana, vanilla extract, and agave syrup to your blender (Photo #1). Blend until completely smooth!

    (Essentially what you just did is make super rich, delicious, and healthy chocolate banana milk to use to make the best chia pudding ever!)

    Pour the milk-mixture into an appropriate sized bowl that covers easily for refrigeration (Photo #2). Sprinkle chia seeds over the surface of the mixture (Photo #3). Use a whisk to mix everything together, to avoid chia seed clumps (Photo #4).

    Refrigerate for at least 4 hours or overnight and enjoy!

    Collage of photos for how to make chocolate chia pudding

    How to serve chia pudding:

    • Slurp it straight off the spoon
    • Sprinkle it with granola for a power packed breakfast
    • Top it with coconut whip cream, vegan caramel sauce, or vegan chocolate sauce for dessert
    • Make it into a parfait
    A scoop of chocolate chia seed pudding on a spoon

    Can this chocolate pudding me bade nut-free?

    If you don't want to use cashews in this recipe, simply use 1 cup of your favorite plant milk instead of the cashews + water.

    You might need to stir in juuust a little bit more chia seeds (a teaspoon or two) since your plant milk is a little more watery than the cashew + water mixture.

    If you liked this post, you might also enjoy:

    • Instant Pot vegan cinnamon rice pudding
    • Vegan chocolate peanut butter pie
    • Vegan key lime pie
    • 2 Ingredient vegan yogurt
    • Banana oat cookies

    Other vegan breakfast recipes you will love:

    • Vegan winter oatmeal
    • Vegan orange French toast
    • Vegan sheet pan pancakes
    • Vegan buttermilk pancakes
    • Vegan banana nut muffins
    • Vegan gluten-free waffles

    If you’ve tried this recipe then don’t forget to rate it and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!

    Did you make this recipe?  Please click on the stars to rate it below!!!

    side overhead photo of chia pudding piled in pint jar and garnished with banana, coconut, and chocolate chips

    Chocolate Chia Seed pudding

    Create this luscious creamy Chia Seed pudding by blending cashews, cocoa powder, and banana.  It rests overnight for a power-packed breakfast, treat, or snack.  Irresistible goodness!
    5 from 18 votes
    Print recipe Leave a comment
    Course: Breakfast, Snack
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 4 half-cup servings
    Calories: 147kcal
    Author: Kate

    Ingredients

    Blend:

    • 3 tablespoons raw cashews
    • 1 cup water
    • 1 ripe banana
    • 1 tablespoon cacao powder
    • 1 tablespoon agave syrup
    • ½ teaspoon vanilla extract

    Whisk in:

    • 4 tablespoon chia seeds

    Special equipment

    • Blender

    Instructions

    • Add all ingredients except chia seeds to blender and blend until completely smooth.
    • Pour blended mixture into bowl or jar suitable for refrigeration and sprinkle chia seeds over the surface. Whisk together until well distributed.
    • Place in refrigerator for at least 4 hours or overnight.

    Notes

    Use the Spotty Bananas - you can just use whatever you've got, but the dark spotty 'ugly' ones are wayyy sweeter and add that perfect no-sugar sweet taste!
    Reduce sugar - try this chia seed pudding without adding agave, a ripe banana might be sweet enough! You can always drizzle in more syrup when serving, if you prefer
    Nut Substitutions - cashews make a super creamy homemade nut milk, but you can definitely sub soaked almonds or other non-dairy milks in place of the water/cashew combination!

    Serving Ideas - 

    • Slurp it straight off the spoon
    • Sprinkle it with granola for a power packed breakfast
    • Top with coconut whip cream for dessert
    • Make it into a parfait

    Nutrition

    Serving: 1cup | Calories: 147kcal | Carbohydrates: 19g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 223mg | Fiber: 6g | Sugar: 8g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 2mg

    More Vegan Breakfast Recipes

    • 25 Vegan Air Fryer Recipes
    • Eggplant Bacon (Soy-Free and Vegan!)
    • Vegan Blueberry Muffins
    • Vegan Savory Pancakes (Mung Bean Scallion Pancakes)

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