Chocolate Chia Pudding



Serves: 2 Prep Time: Nutrition facts: 200 calories 20 grams fat


  • 1 cup unsweetened, unflavored or chocolate plant milk (see note)
  • 1⁄2 cup (packed) pitted dates, plus another 1−3 dates, if needed.
  • 3 tablespoons chia seeds
  • 11⁄2 tablespoons cocoa powder
  • 1⁄8 teaspoon sea salt (slightly rounded)
  • 1⁄2 teaspoon pure vanilla extract
  • Fresh berries (optional)
  • 2−3 tablespoons unsweetened shredded coconut (optional)


  1. Place the milk, dates, cocoa, salt, and vanilla in a blender, and puree for a minute or more (depending on the blender), until the seeds are pulverized. Taste, and if you’d like it sweeter, add another few dates. You can also substitute dates with 3 tbsp of maple syrup.
  2. Transfer the mixture to a large bowl, stir in the chia seeds and coconut (if using), and refrigerate until chilled, 1⁄2 hour or more. (It will thicken more with chilling but really can be eaten right away.)
  3. Serve, topping with fresh berries, other fruit, or a sprinkling of coconut, if desired.


Modified recipe from Forks Over Knives

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