Chocolate for breakfast? Yes please! This vegan chocolate chia pudding is so healthy it can be eaten for breakfast, yet so creamy and chocolaty it tastes like dessert!
Vegan chocolate chia pudding for breakfast?
One of my addictions is CHOCOLATE! I love chocolate like my creamy chocolate hazelnut butter, or thee best chocolate chip cookie ev-ah, or spiced orange cake in a creamy chocolate ganache, or how about this deluxe hot chocolate, oh, and this gingerbread cake with chocolate ganache? To die for. You get the picture.
The first time I had chia seeds was actually in a Kombucha chia drink! The texture was a little strange at first because it felt like little slimy balls in a drink, but then I actually liked it at the same time.
So if I liked Kombucha chia, why not try it in a breakfast pudding? Holy cow…it was delicious. The texture is a lot like tapioca pudding, so if you like tapioca, I think you’ll like chia pudding. Only the great thing is, you can eat it for breakfast! Chocolate for breakfast, you say? Yes please! Vegan chocolate chia pudding is so healthy you can eat it for breakfast, yet so creamy, rich and chocolaty it tastes like dessert!
Like flax seed, chia is incredibly healthy. It’s high in omega-3s! In fact, it has more omega 3 than salmon does! True story. Another benefit of chia seeds? They are full of fiber, protein, calcium, and antioxidants. Some have even purported that is helps with weight loss, but I don’t think that’s been proven. All of that in a such a small seed.
Now that your vegan chocolate chia pudding is done, grab a spoon, pull up a chair, and indulge in this fab breakfast, dessert, or snack.
If you make this recipe, let me know by leaving a comment and rating the recipe. Better yet, take a picture of your creation and tag it #bakerettedotcom on Instagram! I’d love to see what you’ve come up with!
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon brown sugar
- 1/4 cup chia seeds
- 1 cup unsweetened soy milk, warmed
- 1/2 teaspoon pure vanilla extract
- 2 teaspoons agave or maple syrup, or to taste
- 2 tablespoons fresh blueberries (optional)
- 2 tablespoons sliced almonds (optional)
- In a small bowl, mix cocoa powder and brown sugar until well combined.
- Warm up soy milk in the microwave for one minute at 50% then add milk, vanilla, and chia seeds to sugar mixture. Whisk vigorously until well combined. Cover and let set for an hour at room temperature stirring occasionally (the seeds swell faster at warmer temperatures), then transfer to the refrigerator to chill up to 2 hours or overnight.
- Garnish with blueberries and sliced almonds, if desired.
Recipe inspired by Allrecipes