Chocolate Chia Pudding
This delicious healthy chocolate chia pudding, topped with a hazelnut fudge sauce hits that sweet, chocolatey spot I crave and is low in carbs.
I like this dessert as it reminds me of my school days eating tapioca pudding from the school canteen, of which I have many fond memories.
This chia pudding is so good and super healthy, full of omega 3’s, eating just 25 grams of chia seeds a day provides 18 per cent of your daily calcium, 27 per cent of your phosphorus and 30 per cent of your manganese.
If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂
- EASE: super easy, no-bake dessert.
- GREAT FOR: after any meal, breakfast picnics.
- TASTE 7 TEXTURE: creamy chocolatey and slightly sweet from the nutty fudge sauce.
- QUANTITY: 6 portions
- TIME: 2 hours 15 minutes
For this recipe all you need are these ingredients:
- Chia seeds – absorb liquids, swelling up and becoming soft to form our base of the pudding.
- Dark chocolate (vegan) – adds a rich creamy texture to the pudding.
- Chocolate: There are now quite a few brands making vegan chocolate to choose from, such as these bars – Lindt classic milk chocolate, Ombar 55% coco mylk, Ombar 72% dark chocolate, Happi plain oat milk, Happi white chocolate, Montezuma’s Fitzroy 74% dark cocoa.
- Cocoa powder – adds more intense rich chocolate taste to the pudding.
- Almond milk – or any alternative dairy-free milk works great or for non-vegans you can use milk.
- Medjool dates – Add the creamy fudge texture to our sauce.
- Whole peeled hazelnuts or hazelnut butter – adds that hazelnut hint to the fudge making it even more impressive and tasty. If you can’t get hazelnuts try any other nuts of nut butter.
I highly recommend adding a good pinch of salt to your desserts. Salt helps balance out the sweetness and richness. It also elevates the other ingredients, bring out the best characteristics of any recipe. In a seemingly absurd or contradictory way, salt intensifies the mouths ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells in our tongue. The result is that salt not only alerts our ‘salt sensitivity’, but also our ‘sweet sensitive’ taste buds. I recommend Maldon Sea salt flakes or Cornish sea salt.
WHAT VARIATIONS CAN I MAKE?
Here are a few recipe tweaks and flavour ideas:
- Nuts: Try alternative nuts like peanuts, almonds or cashews. Replace the hazelnuts with exactly the same weight.
- Texture: If you don’t like the tapioca style texture of chia seeds you can make it smooth by putting it in the blender.
- Sweetness: If you like your desserts extra sweet you can add 1 tbsp of maple syrup, honey, agave syrup, granulated sugar or another sweetener of choice.
If you experiment, I would love to know how you get on and share it with the other readers.
Serving: one chocolate chia pudding with a hazelnut fudge
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.
I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
This easy vegan chia pudding keeps well in the fridge for up to 5 days. Store any leftovers in an airtight container.
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TOOLS YOU’LL NEED
Here is a list of some kitchen equipment that I use and recommend for this recipe.
TIP: I highly recommend using metric measurements and a digital kitchen scale, rather than cup measurements. If you have ever ended up with dry, dense or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes on this blog are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, less messy and you will get far better, consistent results. 🙂
If you are interested in understanding conversions, here you will find the best conversion chart.
Chocolate Chia Pudding with Hazelnut Fudge
- 100 g chia seeds
- 100 g dark chocolate (minimum 50% cocoa solids) (65%)
- 1 tbsp unsweetened cocoa powder
- 700 ml non-dairy milk (almond, oat, rice or soy milk)
Hazelnut fudge sauce
- 5 medjool dates (pitted)
- 100 ml water
- 40 g whole roasted hazelnuts (without shell, see notes)
- Chia pudding: Heat the milk in a pan until almost boiling.
- To a mixing bowl, add the chia seeds, sea salt, cocoa powder and chopped dark chocolate.
- Pour the heated milk over your chia seed and chocolate combination. Gently whisk well, until all the chocolate and cocoa powder have dissolved.
- Spoon the mixture into 6 serving glasses and leave to cool on the side for 1 hour. Once cool place into the refrigerator to set for another hour.
- Place the pitted dates into a bowl and add the water to allow them to soak while the chia pudding is setting.
- Once your chia pudding has set, you can prepare the hazelnut sauce.
- Hazelnut fudge: In a food processor, process the hazelnuts to a puree add the soaked dates and half the liquid, continue processing until almost smooth. Scrape down the sides of the food processor in-between if the dates stick to the side of the bowl. If it is too thick at a little more of the liquid from soaking the dates until you get the required consistency.
- To serve, top your set chia puddings with the fudge sauce mixture and garnish with additional chopped hazelnuts and grated dark chocolate.
Notes & Tips
PLEASE LET ME KNOW HOW IT TURNED OUT FOR YOU!
If you tried this Chocolate Chia Pudding or any other recipe on my website, please let me know how you got on in the comments below. I love hearing from you. Also, please leave a star rating whilst you’re there!
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