Chocolate Coconut Chia Pudding
Here’s chocolate pudding that’s so good for you, you can totally have it even if you don’t eat your meat! Indeed, this Chocolate Coconut Chia Pudding is made with nothing but wholesome, nutritious ingredients. A dessert you can eat without feeling even one once of guilt!
You know the song, right? “If you don’t eat yer meat, you can’t have any pudding – How can you have any pudding if you don’t eat yer meat?”
Well, forget all about that! This pudding right here, you can totally have regardless of what you have — or haven’t — eaten prior! In fact, it’s a nutrition powerhouse disguised as dessert: we’re talking avocado, coconut, cacao powder, chia seeds, dates… all things that are super good for you!
But don’t go thinking that it tastes like bird or rabbit food, though. In fact, this stuff tastes even better than the “just-add-milk-instant-powdered-stuff” and has a far superior texture, too! It’s silky, velvety, soft but somewhat firm, almost like a mousse, but without being too airy, either. It’s perfect in every possible way!
And the best part is, it’s just as quick to prepare as the aforementioned “just-add-milk” stuff…
Try it once, you’ll be hooked for life!
The first thing you’re gonna want to do, IF your chia seeds aren’t pre-ground, is throw them in a high speed blender and let her rip for a few seconds, until they are reduced to a fine powder…
If you are using pre-ground, just throw them in with the rest of the ingredients in the next step…
Then, throw in the rest of the ingredients in no particular order, and turn that motor back on. As you can see, there’s no need to be too particular about anything: no chopping the avocado or sifting the cacao powder necessary here!
Process until everything is smooth and creamy. Of course, you will probably need to push things down into the blades with the tamper and stop the motor to scrape the sides of the container once or twice, just to make certain that everything gets fully mixed in.
That’s it, you’re done! Now divide that yummy looking stuff between 4 individual bowls.
I chose to use a pastry bag with open star tip, but you don’t have to be that fancy. A spoon will do just fine, if that’s all you have on hand!
If you want to make things extra pretty, dust the tops of your chocolate puddings with a little bit of cacao powder and then garnish them with coconut flakes and chia seeds…
Technically, you could eat your pudding right away, but it’ll be much better if you let it set in the refrigerator for at least 2 hours before serving. Trust me, both the flavor and texture will greatly benefit from it, so it’s very well worth the wait!
Oh, and if you’re not in a hurry, let it sit until the next day, it’ll be even better! Leftovers (haha, what leftovers?) will keep for up to several days in the fridge.
Chocolate Coconut Chia Pudding
- Combine all the ingredients in your high speed blender and process until smooth and creamy, pressing down with the tamper and stopping to scrape the sides a few times, until smooth and creamy.
- Divide between 4 bowls; dust with a little bit of cacao powder, garnish with coconut flakes and chia seeds, if desired.
- Let set in the refrigerator for at least 2 hours before serving.