Chocolate Coconut Chia Pudding
This easy decadent dessert satisfies all your chocolate cravings. Cocoa powder, chia seeds, coconut milk, coconut yogurt and maple syrup all blended to create the creamiest, guilt-free 100% vegan treat.
Servings 4
Equipment
- high speed blender optional // see notes
Ingredients
- 2 heaping tbsp cocoa powder unsweetened
- 4 tbsp chia seeds
- 1¼ cup coconut milk from the carton
- 4 tbsp plain coconut yogurt plus more for serving
- 3 tbsp maple syrup
- pinch of salt
- 2 tbsp vegan chocolate chips crushed, optional
- ½ banana sliced, optional
Instructions
- Place cocoa powder, chia seeds, coconut milk, coconut yogurt, maple syrup, and salt into a high-speed blender. Blend until complete smooth.
- Taste and adjust flavours as necessary.
- Pour mixture into a covered container and place in the fridge to cool and thicken for at least 2 hours. ** see notes
- Once cooled, carefully pour the mixture into small glasses or bowls. Add a layer of coconut yogurt in between and top with sliced bananas and crushed chocolate (as pictured), if desired.
- Serve immediately.
Notes
Storage: This pudding will sit well in the fridge for about 3 days.
Cooling Time: I highly recommend letting the mixture cool for at least 2 hours, even overnight. This gives enough time for the pudding to thicken. Overall, this pudding tastes much better cold.
No Blender: If you do not have a high-speed blender, such as a Vitamix, the chia seeds may not blend completely smooth. I have made this pudding in a food processor and the results were slightly textured but still delicious. However, I do prefer the smoother version.