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Blended Chocolate Chia Dessert Pudding

A rich and silky chocolate pudding made with chia seeds, offering a delightful texture and creamy body for an elegant dessert.
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Prep Time 10 minutes
Total Time 2 hours
Servings: 4 servings
Course: Dessert
Cuisine: Gluten-Free, Vegan
Calories: 220
Ingredients Method Notes

Ingredients
  

Pudding Base
  • 1 1/4 cups full-fat coconut milk or unsweetened almond milk Use coconut milk for richer texture; almond for lighter version.
  • 3 tablespoons Belgian cocoa powder or Dutch-processed cocoa
  • 3 tablespoons pure maple syrup or honey Adjust sweetness to taste.
  • 1 ripe banana or 1/2 ripe avocado Optional for added creaminess.
  • 3 tablespoons chia seeds
  • 1/2 teaspoon pure vanilla extract
  • pinch fine sea salt
Garnish
  • 1–2 tablespoons melted dark chocolate or cocoa nibs Optional, for garnish.
  • Fresh raspberries, toasted coconut, or crushed pistachios For serving.

Method
 

Preparation
  1. In a blender, combine the milk, cocoa powder, maple syrup, banana or avocado (if using), vanilla, and salt. Blend on high for about 30–45 seconds, until completely smooth and glossy.
  2. Transfer the blended chocolate mixture into a mixing bowl or a jar. Stir in the chia seeds with a whisk, scraping the sides to incorporate every drop of chocolate.
  3. Let the mixture sit at room temperature for 5–10 minutes, then whisk again to prevent clumping.
  4. Cover and refrigerate for at least 2 hours, ideally overnight, until the pudding thickens.
Serving
  1. When ready to serve, spoon into bowls and finish with melted dark chocolate drizzled in a slow ribbon, or scatter cocoa nibs, berries, or nuts across the surface.

Notes

Keep refrigerated in an airtight container for up to 4–5 days. Stir in a splash of milk to restore silkiness if the texture tightens over time.