It’s only a few years ago when I discovered chia pudding, and ever since I tasted it for the first time it has become one of my favorite desserts (and sometimes even sweet breakfast ;)).
It’s a quick and easy dessert to make, healthy (especially to alternative desserts) and I just love these some-what jello-y seeds and their unique texture. These chocolate chia pudding desserts are so easy, delicious and make a great vegan dessert.
Photo: Natalie Levin
Vegan Chocolate Chia Pudding
Recipe adapted from Minimalist Baker.
For the chocolate chia pudding:
- 360 ml. hazelnut or almond milk
- 60 grams chia seeds
- 35 grams cocoa powder
- 75 grams maple syrup
- Pinch of salt
Coconut whipped cream:
- 250 grams cold coconut cream (at least 17% fat)
- 1 tbsp. powdered sugar
For serving:
- Fresh or frozen cherries
- Toasted hazelnuts (coarsely chopped)
- Crushed cocoa beans
- In a large bowl, mix milk, chia seeds, cocoa powder, maple and salt until mixture is smooth.
- Transfer the mixture into cups, filling to 2/3 their size.
- Cover the cups and refrigerate for at least 5-6 hours (preferably overnight).
- Coconut cream: in a mixer bowl whip cold coconut cream and powdered sugar until you get a stable whipped cream.
- Place a mound of whipped cream on top of each pudding.
- Garnish with cherries, roasted nuts and crushed cocoa beans.
- Keep the chia pudding desserts in the refrigerator for up to 3-4 days, but the decorations may want to add when serving.
- Instead of cocoa beans you can simply sprinkle shredded dark chocolate chips.
Photo: Natalie Levin