I’ve wanted to create this recipe for a little while, and got to making it today. I was really amazed at how well it turned out!
This is a great, easy recipe for a nutritious, delicious dessert (or breakfast!). It is completely raw, and has plenty of chia seeds, which provide lots of fiber and omega-3 fatty acids.
You will need:
1 cup nut milk (I used fresh brazil nut milk)
2 Tablespoons coconut syrup
1 Tablespoon raw cacao powder
1/3 cup chia seeds
2 Tablespoons + 1 teaspoon chopped walnuts
2 Tablespoons + 1 teaspoon shredded coconut
Blend together the nut milk, coconut syrup and cacao powder. This is best done in a blender or shaken vigorously in a jar. If you whisk it, the cacao is hard to blend in completely.
Put into a bowl and whisk in the chia seeds. Let sit for about 15 minutes, whisking occasionally, until it has thickened into a pudding-like consistency.
Stir in 2 Tablespoons of walnuts, and 2 Tablespoons of coconut, mixing well.
Put into serving dishes ~ makes 2 half-cup servings. Garnish with the remaining nuts and coconut.
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The taste is really wonderful. The brazil nut milk gives it a nice, earthy taste, and the coconut syrup give depth to the chocolate flavor. You can substitute for both of these things ~ almond milk and agave would be fine ~ the flavor would change slightly, but it would still be great!
Kelli's Vegan Kitchen 
JGD Chia seeds have become a steady part of my diet, and I am already looking forward to try this promising sweet chocolate variety. Thanks so much for posting Your latest creation. SGD
Thanks Mitra! I think you’ll like it….
this sounds really yummy!!! I want to try this!
Tastes even better than it looks! 🙂
I cannot resist pudding – and I’m just amazed by those little chia seeds! Tiny miracles!
They are so great… and this pudding came out so much better than I’d ever thought!
I recently made a cranberry jam/relish using chia seeds – firmed up really nicely.
That sounds great – I love cranberries. My only problem with chia seeds is that sometimes the texture changes when I use enough to make it firm up well. I’ve noticed that cooked items seem to take fewer chia seeds, leaving a smoother consistency. Otherwise, it always seems like tapioca – which I love, but not in everything.
That’s interesting – haven’t tried them in anything cooked (other than a batch of zuke bread).
I hadn’t either until last month. I wanted to make an apple pudding that was really creamy, so I poached an apple in some almond milk until just soft, then added spices and blended, and then stirred in the chia seeds. It seemed like they jelled up more quickly with this warmer one than usual.
I love Chia in every way but you make it look so tasty & apart!!!!! I must make these tasty beauties soon!!!! 😄