Dark Chocolate Chia Pudding is so easy to make for an every-once-in-a-while treat.
The rich dark chocolate means you only need a few bites to feel super satisfied, and it’s dairy-free. Score!
A couple months back, I posted a very similar recipe with gelatin and some folks wrote in requesting other options for thickeners.
I reworked the ingredients just slightly and the result was equally tasty and simple but egg- and dairy-free!
I used chia seeds to thicken the mixture. Chia seeds are awesome because they absorb many times their own weight in liquid and give a nice, firm texture.
I like to serve it in small dessert cups or shot glasses for just the perfect little bite. Tiny spoons are fun, too.
When selecting a dark chocolate, try to find one that’s at least 80% cacao and doesn’t contain any soy emulsifiers.
If you can’t have coconut milk, any other nut milk will work. Try cashew for a creamy texture.
Dark Chocolate Chia Pudding Recipe
- 1-14 oz can full-fat coconut milk
- 2 oz dark chocolate (80%+), chopped
- 1 tbsp cocoa powder or cacao
- Pinch sea salt
- 5-6 tbsp whole chia seeds
- 2 tsp vanilla extract
In a saucepan over medium heat, combine the coconut milk, chopped dark chocolate, cocoa powder, and salt.
Warm the milk until until it just starts to simmer and add the chocolate. Keep stirring until the chocolate is completely melted. Turn off the heat and stir in the chia seeds and vanilla, stirring constantly. If you just dump the chia seeds in without stirring, they’ll glob up into a big gelatinous ball.
Pour the pudding into small serving cups and refrigerate for at least an hour, until the mixture is very thick.