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!
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 now 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!
Chocolate Chia Seed Pudding
© Marlene Cornelis/Urban Cottage Life 2017
This chia seed pudding is fast and easy to throw together. Sometimes chia seed puddings set very quickly and you can enjoy them in a half hour or so; for some reason, this one took overnight for me. I have to say, though, it was worth the wait! Use the coconut milk you find in a carton in the dairy section for this recipe, not the canned variety.
- 1/4 cup chia seeds
- 1 tbsp cocoa powder
- 1 tbsp cocoa nibs
- 2 tbsp maple syrup
- 1 tsp pure vanilla extract
- 1 cup coconut milk (you can use other milk, whether dairy or a substitute)
Place the chia seeds, cocoa powder, cacao nibs, maple syrup and vanilla in a small mixing bowl, and mix together well with a fork. Then stir in the coconut milk until it all comes together evenly. (It’s easier to incorporate the cocoa powder when it’s mixed into a slurry first. Yep, you made a slurry in that first step there!)
Cover and place in the fridge, until set to your liking. Stir once or twice along the way, as the chia seeds have a way of clumping together at the bottom.
Indulge and enjoy!