This chocolate chia pudding is smooth, creamy and no-cook. It’s sweetened with maple syrup, compiled with coconut milk and is paleo and vegan.

If you’re looking for something super easy and yummy for Valentine’s Day, this is a great alternative! You exactly merge everything together in a blender and chill.

We never really do anything for Valentine’s Day but it is a great excuse to perform something chocolaty. These raspberry softened lava patties and this paleo chocolate cheesecake are also great for the day but require a bit more time.

Most chia desserts I’ve had are lumpy, creepy and in my views, thoroughly unappetizing. I know lots of beings desire them so perhaps I simply have issues.

The texture is just too exceptional for me. If you’ve tried a chia pudding recipe that isn’t like that, please share the link in the comments! I’d love to try it.

In all the other recipes I’ve tried( that is actually hasn’t been that countless ), you stimulate in the whole chia seeds after all else has been combined. In my recipe, the chia grains get pulverized along with everything else so the end upshot is thoroughly smooth and like regular pudding.

This isn’t really one of those super healthful chia desserts. This is more like a traditional sweet that’s thickened with chia grains instead of cornstarch or arrowroot.

I liked the idea of using appointments in this but it was late when I had my craving. Bjorn was sleeping and pureeing times in the blender isn’t exactly quiet.

So this chocolate chia pudding recipe is maple-sweetened! It’s also made with coconut milk so it’s still a little bit healthier than your median pudding.

I think it’s great on its own but supplemented some raspberries( which I ever enjoy with pudding) and paste exactly to make it regard prettier. Some chopped seeds or strawberries would also be nice!

Questions about this chocolate chia pudding?

What can I use in place of the canned coconut milk?

Canned coconut milk is somewhere around 24% fatty, which is now being mode more than almond or any other kind of milk. So I don’t think any kind of milk( dairy or non-dairy) would work, unless you don’t mind it being much thinner. For a non-vegan and non-paleo explanation, you could use flogging ointment, which is around 30% solid.

Can I use a different sweetener?

I’ve only tried this pudding recipe with maple syrup. Another liquid sweetener was likely to work for a non-vegan version!

Whether or not you’ll be able to taste the sugar depends on what style you use, as well as what cocoa pulverize you use. So “if youre using” honey, keep in thought that you might be able to taste it a bit.

Can I use X type of cocoa powder?

You can use any kind of unsweetened cocoa gunpowder. I applied Dutch-process because I like the dark chocolaty smack but natural chocolate pulverization( like Hershey’s) or fresh cacao pulverize will work, too.

Can I make this less rich?

You could use a combination of canned coconut milk and another type of thinner milk. I think you could perhaps use all but 1/2 beaker of the canned coconut milk and use almond milk( or whatever) in its residence. I haven’t tried it but that’s my guess!

Can you savor the coconut?

Not at all! At least with the coconut milk and cocoa pulverize I abused.

Do I need a high-speed blender?

I don’t recommend trying this with a regular blender. I don’t believe it’s runny fairly. A food processor would work, but only if you don’t mind the lumpiness you’d get from entire seeds. I could be wrong but I don’t think a food processor would prepare the sweet absolutely smooth.

Chocolate Chia Pudding( paleo, vegan) Chocolate Chia Pudding (paleo, vegan)Prep Term: 5 minCook Occasion: minReady in: 4:05 hYield: 2 1/2 cupsIngredients1 14 -ounce( 400 -ml) can full-fat coconut milk1/ 2 cup( 55 grams) cocoa powder1/ 2 bowl( 120 milliliters) maple syrup1/ 4 beaker black chia seeds1 teaspoon vanilla extract3 /8 teaspoon saltDirectionsBlend everything together in a high-speed blender at high speed for about one minute until totally smooth. There should be no bulge of chia seeds. Pour into performing bowls( it relents about 2 1/2 cups pudding) and chill for about 4-6 hours or until thickened. Keep froze for up to 3 days.Permalink: https :// www.texanerin.com/ chocolate-chia-pudding /~ ATAGEND

Recipe by Texanerin Baking | www.texanerin.com