Gluten Free Vegan Chocolate Chia Pudding

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This is one of my favorite desserts when I’m wanting something a little sweet. It’s easy to make, incorporates super nutritious chia seeds, sets up quickly because the seeds are blended, and isn’t ‘too sweet’ for my palate.

Serves 2-3

1 cup unsweetened coconut milk (or other alternative milk)

4 pitted dates, soaked in warm water at least 30 minutes or longer

¼ cup black chia seeds

2 Tbsp raw cacao powder

1/8 tsp kosher salt

Optional flavorings:

  • ½ tsp ground cinnamon (my favorite)
  • ½ tsp orange extract
  • ½ tsp vanilla extract
  • ¼ tsp mint extract
  • 1 tsp grated ginger
  • Maple syrup
  • 3 Tbsp unsweetened shredded coconut


  • Fresh berries, additional coconut flakes, banana slices or other fruit, mint leaves


  1. Place the milk, dates, chia seeds, cacao powder, salt and any flavoring options except coconut in a high-speed blender. Puree for 5 minutes or more, depending on the power of the blender, until the seeds are ground and well incorporated, and the mixture is smooth and creamy.
  2. Taste for seasonings and sweetness, adding a bit of maple syrup if you like it sweeter, then blend in any additions. Add a little of the date soaking liquid if necessary to blend smoothly.
  3. Transfer mixture to a large bowl and stir in coconut flakes if you are using them, then divide into individual serving bowls or ramekins. If not, divide the mixture directly into the individual serving bowls or ramekins. Refrigerate until chilled, about 30 minutes or more. It will thicken as it chills.
  4. Garnish and serve.



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