With the right ingredients, dessert can actually be really healthy! I love this chocolate chia pudding because it’s super creamy and satisfying, but it’s secretly packed with tons of nutrition—including healthy fats.
We know now that fat is an important part of a healthy diet. We need fat for proper hormone production, brain health, for healthy skin, and to keep us full and satisfied! And the healthy fat in this pudding comes from two main ingredients: chia seeds and avocados.
The chia seeds are nutrient dense and high in omega-3 fatty acids. When they’re soaked in liquid, they transform from hard seeds into a gel or “pudding,” with a consistency similar to tapioca.
Avocado, which is high in oleic acid (a monounsaturated fat), has a naturally creamy texture with a mild flavor that goes undetected when mixed with chocolate.
Chia seeds and avocado come together with cocao to make the creamiest, dreamiest chocolate pudding. It’s a dessert your taste buds AND your body will thank you for!
Creamy Chocolate Chia Pudding
Yields 4 servings
- 3 tablespoons chia seeds
- 1 cup milk of your choice
- 2 avocados (about 2 cups)
- ¼ cup cocao powder
- 2.5 tablespoons maple syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- Fresh raspberries
- Fresh whipped cream or whipped coconut cream*
- Add chia seeds to a small bowl with milk of your choice (I’ve used whole milk and hemp milk, but almond milk or another milk substitute will work). Stir and refrigerate at least 6 hours.**
- To a food processor add avocado, cocao, maple syrup, vanilla extract, and salt. Process until mixture is very smooth.
- Once blended, add in chia pudding (thinning it out with a little extra milk if necessary) and stir by hand to incorporate. Adjust sweetener to your taste and refrigerate until ready to serve.
- To serve, smash raspberries with a fork. Distribute the pudding between 4 containers, layering with smashed raspberries and topping with whipped cream.
*To make whipped cream, beat heavy cream with a touch of maple syrup until stiff peaks form. For a dairy free option, strain the liquid from a can of coconut cream and add the cream to a metal mixing bowl and refrigerate for 30 minutes. Remove mixing bowl with coconut cream from refrigerator and while the bowl and cream are still very cold, whip on high with an electric blender with a touch of maple syrup.
*Your chia seeds will absorb liquid differently depending on the type of milk you use. Start with one cup and add additional liquid if your chia pudding becomes too thick after soaking.