If you have ever tried chia seed pudding and loved it, you will love this Chocolate Chia Seed Pudding. You can blend it up to give it a smoother texture if you want. It’s a lighter and dairy free option that tastes great!
I have seen recipes all over the internet for chia seed pudding. I’ve wanted to try them since I love chia seeds. They are so amazingly good for you. I love them in my smoothies and in my greek yogurt topped with crunchy granola. So I had to make it in a chocolate version. I also used the new Silk Cashewmilk. Holy yum.
Made with the creaminess of cashews, new Silk Cashewmilk brings an irresistibly creamy taste that is perfect over cereal, in recipes or straight from the carton.It has 50% more calcium than dairy milk with only 60 calories per serving (25% less than skim milk). Silk Cashewmilk is an excellent source of calcium and vitamin D.*
- ⅓ c. chia seeds
- 1 c. Silk Cashewmilk
- 2 tbsp. unsweetened cocoa powder
- 1-2 Tbsp. sweetener of choice
- Whisk together all ingredients in a medium bowl.
- Cover and refrigerate overnight or at least 8 hours.
- Pour mixture into a high-powered blender and blend until completely smooth. You can also just stir the pudding and eat it without blending.
*(Silk Original Cashewmilk: 60 cal/serv; skim dairy milk: 80 cal/serv. USDA National Nutrient Database for Standard Reference, Release 26. Data consistent with typical skim dairy milk.
Silk Unsweetened Cashewmilk: 25 cal/serv; skim dairy milk 80 cal/serv. USDA National Nutrient Database
for Standard Reference, Release 26. Data consistent with typical skim dairy milk.)
This conversation is sponsored by Silk. The opinions and text are all mine.