In deze Chocolade Chia Pudding tastes like a creamy chocolate pudding with little jelly-like seeds that makes me think of boba drinks. But, the best part is that chia seeds, compared to tapioca pearls, add a bunch of fiber and proteins to your breakfast to keep your gut healthy and full for hours.
I love making chia puddings like my Kokosnoot Chia Pudding, Mango Chia Puddingof Chia pudding met 3 ingrediënten, but in winter, I want something with a more warming flavor. And nothing beats chocolate! So I decided to make this chocolate chia pudding.
Het complete recept vind je hieronder, maar mis ook zeker niet mijn tips verderop, zoals alternatieven voor ingrediënten, mijn kooktips en stap-voor-stap foto's!
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Chocolade Chia Pudding
Ingrediënten
- ½ cup Chia Seeds - (notitie 1)
- ½ cup Zuivelvrije yoghurt - (notitie 2)
- 4 eetlepels Ongezoet cacaopoeder - (notitie 3)
- 2 cups Ongezoete amandelmelk - (notitie 4)
- 4 eetlepels Ahornsiroop - (notitie 5)
- 1 theelepel Vanille-extract
Instructies
- In a mixing bowl, whisk the milk, cocoa powder, maple syrup, yogurt, and vanilla extract until no more lumps of cocoa powder can be seen. It takes a few minutes as cocoa powder doesn't dissolve well in cold milk. You can also blend all the ingredients to make it easier.
- Sprinkle chia seeds on top and whisk again. Set aside for 20 minutes at room temperature, whisk every 5 minutes to prevent the seeds from clumping.
- Cover the bowl and refrigerate overnight or for at least 3 hours.
Notes
Apparatuur
Voedingsbegeleiding
Ingrediënten en vervangingen
You only need 5 ingredients to make this pudding (and the optional vanilla extract).
- Chia Seeds – These tiny seeds absorb liquid, creating a pudding-like texture. They are packed with fiber, protein, and omega-3 fatty acids, making this a filling and nutrient-dense meal. Black and white chia seeds work equally well.
- Zuivelvrije yoghurt – Adds creaminess and a subtle tang, balancing the richness of the cocoa powder. You can use any yogurt, including plant-based or dairy options, depending on your preference.
- Ongezoet cacaopoeder – Provides a rich chocolate flavor. For a sweeter, more mellow taste, opt for Dutch-processed cocoa powder. Cacao powder is a healthier option but will result in a slightly bitter taste.
- Ongezoete amandelmelk – Creates the pudding’s creamy base. Soy milk is a great alternative to boost protein, while coconut milk offers a richer flavor.
- Ahornsiroop – Acts as a natural sweetener. Other liquid sweeteners like agave syrup, honey (if not vegan), or stevia drops for a low-carb option work well.
- Vanille-extract – Enhances the chocolate flavor and adds a hint of sweetness.
How to Make Chocolate Chia Pudding
Combine the base ingredients in a large pan.
Stir and add the milk, stir again to make a chocolate mixture.
Pour the chia seeds on the mixture and stir again to distribute them.
Cover the pan and leave it in the fridge for at least hours to set.
Carine's tips
While this recipe is super easy, I have a few more tips that can help you make the very best pudding.
- Warm the Milk – If your cocoa powder clumps, slightly warming the milk (microwave for 30–45 seconds) helps it dissolve faster. This step is optional but useful for a smoother consistency.
- Blend for Easy Mixing – Blend all the liquid ingredients, including cocoa powder and maple syrup, to dissolve the cocoa completely and save time whisking.
- Voorkom klontering – Stir the chia pudding every 5 minutes during the first 20 minutes after mixing to ensure the seeds don’t clump together.
- Customize the Texture – If you don’t enjoy the jelly-like texture of chia seeds, blend the pudding after refrigerating to create a creamy, mousse-like consistency.
- Pas de zoetheid aan – Taste the mixture before refrigerating. Add more sweetener or cocoa powder as needed to suit your taste.
- Boost Protein – Stir in protein powder before adding the chia seeds. Add more milk to adjust the consistency if it becomes too thick. Alternatively, top the pudding with hemp seeds, nut butter, or yogurt for additional protein.
- Add Flavor Twists – Mix in a tablespoon of peanut butter, almond butter, or hazelnut spread for a nutty twist. You can also serve with fresh or frozen berries for a fruity complement.
- Low-Carb Option – Replace the maple syrup with stevia or monk fruit sweetener for a low-carb, keto-friendly pudding.
Serveerideeën
This is a really versatile recipe that you can serve as a breakfast, snack, and even dessert. Here are my favorites.
- Zoals het is – Enjoy it plain for a rich, chocolatey breakfast or snack.
- toppings – Add berries, chopped nuts, coconut flakes, granola, or dark chocolate shavings for added texture and flavor.
- Gelaagd dessert – Layer the pudding with dairy-free yogurt, granola, or fruit in a jar for an impressive parfait.
- Warm Chocolate Pudding – Microwave the pudding for 30 seconds to enjoy a warm, cozy version during colder months.
Do you think one could use tofu instead of yogurt?
I haven’t tried yet, but you can swap yogurt for more almond milk too.
The smell while making this is like fresh baked brownies. I heated mine in the microwave for 1 minute so it blended better in the cold almond milk. I have diabetes so this is a wonderful after dinner dessert for me. thanks for sharing.
Thanks for the lovely feedback! the way you made it sounds delicious too.
Excellent recipe. It was very delicious.
At what point do you add the yogurt? that’s missing from the instructions.
Sorry about that, as seen on the pictures above, I wish yogurt in step 1. I updated the recipe for you. Thanks for spotting my mistake.
How long will it keep?
3 to 4 days in the fridge in airtight container depending on the milk you used. I am using dairy free milk it keeps it fresh 4 days