Because honestly, I don’t think it matters how old we get, who doesn’t love a good chocolate pudding ?!

And this right here, this subtly sweet, velvety smooth, deliciously indulgent, honey spiked chia pudding is everything you love about a good old fashioned pudding cup and so much MORE!

It’s thick, creamy, seriously chocolatey, with a gentle hint of honey and choc full of goodness!

I absolutely love the way the sweetness of honey blends with the richness of that slightly bitter cacao and then you get the crisp, crunch and crackle of those cheeky little cacao nibs.

Seriously, so good!

Not only does it taste like an absolute dream but, it also packs a serious nutritional punch!

It’s rich in antioxidants, packed with protein, high in calcium, fiber, magnesium and those all important omega 3’s!

And thanks to that drizzle of sweet, sweet honey it’s also great for boosting immunity too!

This pudding would make the perfect little, deliciously indulgent, late night dessert but, it’s also light enough to enjoy for breakfast especially if you serve it with an extra dollop of coconut yogurt, a sprinkling of this cranberry and coconut {grain free} granola and a big ol’ vat cup of coffee, of course.

Chocolate pudding for breakfast = winning at life!!!

Those of you who have been following along for a while now may recall that I have some weird, texture issues with straight up chia pudding. Same goes for porridge/oatmeal.  As much as I want to, I just can’t do it which is why I always end up blending it. That way it gets velvety smooth, seriously creamy, light, airy (almost mousse like) and just all kinds of delicious! Texture issues be gone baby!

So, if you don’t have the same texture issues that I do you can go ahead and skip the blending stage. It’s totally up to you, 100% your call. Blending it doesn’t change the flavor of our pudding so go ahead and do what you feel, just promise me you’ll make it, and soon, OK?!

I mean, just look at how pretty it is!!!!

Seriously, you neeeedddddd in on this!

All natural, thick and creamy, subtly sweet, deliciously indulgent, velvety smooth, secretly healthy, seriously chocolatey, honey spiked chia pudding . . .

Make it. Eat it. Love, love, love it.

Chocolate Honeycomb Chia Pudding
{Dairy Free, Refined Sugar Free, Low Carb, Keto & Paleo Friendly
Makes approx 2 serves of all natural, thick and creamy, subtly sweet, deliciously indulgent, velvety smooth, seriously chocolatey, secretly healthy, honey spiked chia pudding

Ingredients –

1/4 cup of coconut yogurt (or Greek style yogurt)

1/2 cup unsweetened vanilla almond milk (or milk of choice)

3 Tablespoons of  chia seeds

1 Tablespoon of cacao

1 Tablespoon of coconut butter

1 teaspoon of honey – use The Golden Ratio Honey to keep it vegan friendly

1-2 teaspoons of cacao nibs

1 teaspoon of vanilla extract or 4-6 drops of  Vanilla Cream Stevia – I use Sweet Leaf Stevia

A pinch of  salt

Optional add-ins

1-2 teaspoons of bee pollen

1 teaspoon of maca – optional for hormone balance

1-2 scoops of collagen – I ♥  Vital proteins unflavored collagen peptides – Nutra Organics & Further Foods (Use EMS10 – to get 10% off) for protein and gut healing goodness

1/4 teaspoon of raw earth stevia – for extra sweetness

Optional but recommended for serving;

2 teaspoons of dark chocolate  (or cacao nibs), roughly chopped

Coconut yogurt (or yogurt of choice)

Chia seeds

Honeycomb

Method –

1 – Place all pudding ingredients except for cacao nibs & bee pollen, if using, into a small bowl or jug and stir to combine.

2 – Cover and refrigerate for at least 4 hours, (or overnight). Make sure you go and give it a little stir every now and again to remove any lumps and just to make sure those cheeky little chia seeds haven’t settled at the bottom of the bowl.

3 – Once your pudding is nice and thick, place the mixture into your food processor or blender and process until smooth and creamy. If you don’t have texture issues like me you can skip this step and simply stir and serve as is.

Taste and adjust sweetness if necessary, you could adding a little extra honey or  stevia/vanilla if you like your pudding on the sweeter side.

4 – Pour your pudding mixture into cute little cups or bowls , stir through cacao nibs and bee pollen, and place it back in the fridge for at least 30 minutes chill and re-set before serving (it gets a little warm and the consistency thins out with the friction created while blending).

6 – To serve, top with coconut yogurt (or yogurt of choice),if using, sprinkle with chocolate (or cacao nibs) and some extra cheeky chia seeds and bee pollen if desired.

Enjoy xoxo

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Question of the day –

Are you a fellow chia pudding lover? What’s your favorite flavor combination?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your creamy, dreamy, chocolate pudding (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to 🙂

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