Decadent, rich, subtly sweet, deliciously indulgent, perfectly spiced, light, fluffy, velvety smooth chocolate pudding that’s as nutritious as it is delicious!?
Sign me up!
This, right here, is a little jar of heaven and you neeeeeeeeeeeed!
It’s seriously (and I mean S E R I O U S L Y) chocolatey with a gently heart and belly warming hum of cinnamon and cheeky kick of heat.
Seriously you guys this Mexican spiced chocolate chia pudding is life and you need it in yours, asap!
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!
Thanks to that sprinkling of cinnamon and that pinch cayenne it will also help to boost your metabolism and regulate blood sugar!
Seriously how cool is that?!
I mean, if you were looking for an excuse to eat more chocolate then rest assured friend, I got you covered!
As always, our creamy, dreamy pudding cup is made with no refined flours or sugars, using just a handful of ingredients that I bet you have on hand already and it also happens to be 100% vegan, gluten free, dairy free, keto and paleo friendly!
This chocolate pudding would make the perfect little, deliciously indulgent yet secretly healthy late night dessert but, it’s also light enough to enjoy for breakfast!
Serve it with an extra dollop of coconut yogurt, a sprinkling of this glorious, gluten/grain free – black forest granola , maybe add some sliced banana and a giant vat cup of coffee, of course.
Chocolate pudding for breakfast = deliciously winning on so many levels!
And would you just look at it?!
Insert all the heart eyes emoji’s here!
So thick, so creamy, so, SO delicious!
I don’t know about you but I kinda just want to dive head first into the jar and eat my way out!
Now, for those of you who are wondering, no it’s not overly hot or spicy. Not at all. We are only adding a tiny pinch of cayenne, just enough to tantalize those taste with a teeny, tiny tingle when you’re done.
Trust me. Do it. Have I ever steered you wrong?!
I wouldn’t do such a thing.
Only the best of the best for you, baby!
And this, right here is 100%, without a doubt, the best of the best!
Seriously OB-SESSED!
One taste and I know you will be too!
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 thick, creamy, velvety smooth and 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 pretty little pudding cup just the texture – it makes it light as air kind of like chocolate mousse which I absolutely adore and, of course, highly recommend but, do what you feel, just promise me you’ll make it, and soon, OK?!
All natural, quick and easy, decadent, rich, subtly sweet, deliciously indulgent, seriously chocolaty, perfectly spiced, silky smooth chocolate pudding . . .
Make it. Eat it. Love, love, love it!
Mexican Spiced Chocolate Chia Pudding
{Vegan, Dairy Free & Paleo Friendly
Makes approx 2 serves of all natural, thick and creamy, decadent, rich, velvety smooth, seriously chocolatey, secretly healthy, perfectly spiced 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 vanilla extract or 4-6 drops of Vanilla Cream Stevia – I use Sweet Leaf Stevia
1/4 teaspoon of ground cinnamon
A pinch of cayenne pepper
1/4 teaspoon of espresso – optional but recommended
1 teaspoon of maca – optional for hormone balance
1 teaspoon of Tremella powder – optional to aide digestion and support lover function
1-2 scoops of Vital proteins unflavored collagen peptides – optional for protein and gut healing goodness
A pinch of salt
Optional but recommended for serving;
1 teaspoon of shredded dark chocolate (or cacao nibs)
Coconut yogurt (or yogurt of choice)
Chia seeds
Chili Flakes
Method –
1 – Place all pudding ingredients 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 add a little maple syrup, honey or some extra stevia/vanilla if you like your pudding on the sweeter side.
4 – Pour your pudding mixture into cute little cups or bowls 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 chili flakes 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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