{Almost} Instant Chocolate Chia Pudding
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This chocolate chia pudding is decadent-tasting yet healthy at the same time. Packed with protein, fibre, and omega-3 fatty acids this is a pudding you can feel good about! When blended with the almond milk ice cubes it's a treat you can enjoy immediately without waiting for it to chill. The texture is a cross between a smoothie and a pudding. It will thicken up even more if you put it in the fridge for a few hours. I recommend using a high-speed blender for best results since the dates, chia seeds, and ice cubes are challenging to blend super smooth. Adapted from my healthy chocolate chia pudding.
Yield
1.5-2 cups (serves 2)
Prep Time
5 Minutes
Cook time
0 Minutes
Chill time
8 hours
Total Time
5 Minutes
Ingredients:
- 3/4 cup unsweetened almond milk
- 4 large almond milk ice cubes (see note)
- 1/4 cup chia seeds
- 5-6 pitted Medjool dates, to taste
- 2-3.5 tablespoons unsweetened cocoa powder (see note)
- 1/2 teaspoon pure vanilla extract, to taste
- pinch fine grain sea salt or pink Himalayan sea salt
Directions:
- Fill an ice cube tray with almond milk. Freeze until solid. You can use leftovers in smoothies or for more pudding in the future!
- To make the pudding: Add 3/4 cup almond milk into a high speed blender. Now add the rest of the ingredients, including the almond milk ice cubes.
- Blend on the highest speed until super smooth. Enjoy immediately or chill in the fridge where it will thicken up even more.
Add the cocoa powder to taste. Some brands will be more pungent than others. 3.5 tablespoons of cocoa powder is great with my brand (camino) however you may need to use less depending on what kind you use. My advice is to add the cocoa powder slowly to taste.
You will want around 12 tablespoons of almond milk ice cubes added to the pudding. For my tray, this equaled 4 large cubes.
You can skip the almond milk ice cubes and simply add a splash more almond milk. Chill in the fridge the old-fashioned way.
If your dates are firm, I suggest soaking them in hot water for at least 30 minutes before you begin. Drain well.
To turn this into a chocolate "frosty" add more ice cubes to make it super icy.
To make this nut-free, use a nut-free non-dairy milk of your choice.