Creamy puddings make for a luscious dessert, and this quick and super easy Chocolate Chia Seed Pudding is no exception. But where it differs from many puddings is in its nutritious quality.

A New Take on Chocolate Pudding

Chocolate pudding. Rich, sweet, vanilla-scented, creamy — indulgent … or not? 

I treated myself this week to a chocolate pudding that’s bang on the money for all the qualities above. Of course, that depends on how you define indulgence. If you define it as cloyingly sweet and overpoweringly rich, then it doesn’t apply to today’s recipe. If you use the word to mean something that’s a treat to savour and look forward to, then this is the pudding for you. And its nutritious quality makes indulging in it almost obligatory!

Chocolate Chia Seed Pudding

I’ve been meaning to make a chocolate version of chia seed pudding ever since I started making them some years back, yet I’ve always stuck to the familiar, berry-based puddings. But I hadn’t eaten chocolate since the Christmas holidays, and it was definitely on my mind. By now I think we all know that those tiny chia seeds are packed full of nutritional value, with good things like fibre, protein, calcium, antioxidants and more.

And by chocolate, I mean beautiful, healthful versions of it, not commercial baking chocolate that’s full of sugar and additives. That gorgeous, dark colour and full flavour comes from quality, 100 percent cocoa. For a bit of a crunchy surprise, organic raw cacao nibs add additional chocolate flavour with a slight bitter edge (so very grownup).

But don’t worry, there’s sweetness in there too, brought to you by Canadian maple syrup (I’d call that indulgent), and an aromatic hint of exotic pure vanilla extract. It’s all brought together by creamy coconut milk (the kind from the dairy case at the store, not from a can), resulting in a pleasing, luxurious consistency.

And did I mention that you can throw a pudding like this together in five minutes? True! All it needs is some setting time in the fridge and a stir or two along the way. I made mine in the evening, and had it for breakfast the next day. Because while it’s indulgent, it makes for a perfectly nutritious breakfast as well as an elegant dessert. I should add versatility to that list above!