Dark Chocolate Chia Pudding.


I’ve been a chocolate aficionado for a very long time.  It’s definitely one food passion of mine that I refuse to give up.  I’ve curbed back and definitely avoid sugar-laden desserts with my cleaner eating over the past 15 months so changes had to be made.  I needed to find better options to satisfy my love of chocolate.  My kids are the same.  They love chocolate.  One loves milk the other follows my passion for deep, dark, rich chocolate.  I’m not a fan of store-bought puddings filled with tons of sugar and other preservatives.  My option:  Make my own!  I’ve been making chia pudding for several years now.  In fact, way before the chia seed popularity took the world by storm.  My farmer’s market that I go to year round sells bags of chia for a great price and I began experimenting with it after reading about how nutritionally packed it was – how couldn’t I?

Last year I had the opportunity to travel to New England twice in only a few months and popped by King Arthur’s crazy fabulous store (both times) and my friend Jenny suggested I buy this deep, rich dark cocoa powder because it was the best.  I bought several bags and I concur, Jenny, my friend – you were right!  It makes this pudding over-the-top delectable.  My kids eat it for breakfast with a mashed banana mixed in.  It is so good and it curbs all of those chocolate-crazed moments in our lives (and yes, we all have many of them DAILY!).

I’ve also made this pudding with some powdered peanut butter mixed in as well for a peanut butter cup type of pudding.  I’ll add that suggestion below.


1 scant cup of unsweetened almond milk (I used vanilla) chocolate almond milk, cows milk or cashew milk would all work well.
1/4 cup of chia seeds
2.5-3 tablespoons of cocoa powder (I used dark cocoa powder)
1 tablespoon of maple syrup

*If you wish to use some powdered peanut butter in it (available at most grocery stores in the peanut butter aisle) use 1.5 tablespoon of cocoa and 1.5 tablespoon of the powdered peanut butter.

Optional toppings:  Cocoa nibs, mini chocolate chips or mashed bananas


Place all of  your ingredients into a medium sized mixing bowl and whisk vigorously until all of the ingredients are blended very well.  Then pour into your tupperware or jars and cover. Refrigerate overnight.  Enjoy straight from the refrigerator.


— Knead to Cook


  1. I’m curious, do you use King Arthur’s Double Dutch Cocoa Blend or their Black Cocoa powder?

  2. shivani gupta says:

    looks really good! i am definitely gonna make this soon :)


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