Chocolate Chia Pudding with Toasted Coconut is a keto-friendly chia seed pudding made with almond milk and almond extract. Topped off with toasted coconut and sugar-free chocolate chips, this recipe is perfect for breakfast or dessert.
Eating pudding for breakfast might seem like you’re going a bit overboard. However, this nutritious recipe has flavor, fiber, and fat. Exactly what you want to start fueling up your body with. This chia seed pudding is fuss-free and perfectly portable.
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White Chia seed versus Black Chia Seed
A lot of people ask me why I use white chia seeds over black chia seeds in many of my recipes. They wonder if it is more nutritious. That is not the case. There is little nutritional difference between these seeds. I choose the white color over the black, many because I like the look of it better in a recipe.
White chia seeds may not be as easy to find in the store, so don’t feel that you have to run right out and try to find it. Just use the black chia instead. I haven’t made this pudding with it, but I think the color of the pudding itself would make the black chia seed blend just as easily.
Make this quick and easy Chocolate Chia Pudding recipe!
What I love the most about this recipe, other than there is no cooking is it’s made in the same mixing bowl it will be stored in! All you will do is pour, mix, cover, and refrigerate!
I wanted my pudding to be chocolate, but I didn’t want to mess with cocoa powder. So, I pulled my favorite sugar-free chocolate syrup out of the pantry and made chocolate milk to make my chia seed pudding with.
The chocolate syrup adds a little bit of sweetness to the pudding, so you don’t need much more. I used my favorite sugar-free coconut syrup to sweeten it just a little more and a little almond extract for that coconut, almond, and chocolate flavor combination.
Make this gluten-free, Keto and Paleo Friendly recipe your way!
- Swap out coconut milk for the almond milk
- Substitute vanilla extract flavor for the almond extract.
- If your Paleo, substitute maple syrup for the sugar-free coconut syrup.
- Sprinkle a few cacao nibs on top instead of the chocolate chips.
- Substitute cocoa powder for the sugar-free syrup. Mix 1 tablespoon of cocoa powder with 1 tablespoon of melted coconut oil. Then whisk it into the milk.
Tips for making Chocolate Chia Seed Pudding
If you have never made chia seed pudding before, then your in for a treat. However, there are a couple of things to keep in mind when making it.
Chia seeds can stick together. Even if you stir the seeds into the liquid well, they still will settle. Because of this, I recommend stirring the seeds while they are soaking every once in a while. If you don’t, when you open your container the next morning, you may find a bunch of liquid and a clump of gummy seeds!
Make sure you let the chocolate chia pudding sit at least 12 hours or overnight to allow the seeds to gel and absorb the liquid.
How to store Chia Pudding
Chocolate Chia Pudding should be stored in the fridge. However, if you are thinking of freezing it, I would say go for it. I recommend pouring the pudding into popsicle molds to freeze them.
If you want to set up the individual serving-sized pudding for a portable meal, a small mason jar with a screw cap is the perfect solution!
Top the pudding as you are ready to consume it. If you put the topping on top of the pudding in the mixing bowl, the coconut will become soggy.
More Chia Seed recipes to try!
The Chia seed is a wonderful thing! You can make a variety of things with it.
This Chunky Monkey Noatmeal has, you guessed it, chia seeds in it! This nutrient-packed noatmeal is a treat you won’t believe isn’t oatmeal!
One of my favorite chia seed recipes is this Strawberry Rhubarb Chia Pudding. The strawberry sauce is on the bottom and the chia pudding is on top. It’s gorgeous and delicious!
Speaking of Strawberry, this Strawberry Fluff Salad is made with chia seeds! It is a keto recipe that is also an excellent source of fat making it fat bomb material!
You can bake with Chia Seed too! Try this recipe for Lemon Strawberry Chia Seed Muffins! (do you see a pattern of strawberry here?!)
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Chocolate Chia Pudding
- In a large, microwave-safe mixing bowl, add the almond milk, almond extract, maple syrup, and sugar-free chocolate syrup.
- Place the bowl, with the ingredients, in the microwave and heat on high for 1 minute.
- Remove the bowl from the microwave and whisk until the chocolate syrup is completely dissolved into the almond milk.
- Stir the chia seed into coconut milk mixture until it is well combined.
- Store the bowl in the refrigerator overnight, or up to 12 hours
- Serve with optional toasted coconut flakes and sugar-free chocolate chips.