Chocolate Chia Seed Pudding

I liked this and really wasn't sure what to think at first. I followed the recipe exactly except using 1 percent milk and plain instant coffee, which worked fine. I also just mixed the honey in ...

This is so delicious! I've made it with white sugar, sugar substitutes, and coconut sugar - and also with almond and soy milk. All work wonderfully!

My new favorite dessert. I add 1/2 teaspoon vanilla as well. Allow the mixture to sit at room temp for an hour versus 30 mins to speed up liquid absorption (the seeds swell faster at warm temps)...

I loved this recipe. I did change it alittle. I used Nutella instead of the hazelnut coffee powder and Splenda plus a little vanilla instead of the brown sugar. It was fabulous. I plan to ma...

This is good! It felt like a science experiment while I was making it, but it's no cook, chia seeds are incredibly good for you, and the end result reminded me of tapioca pudding (but with much...

Though this pudding didn't taste bad, it didn't thicken up nearly as much as it should have even after an entire day and night in the fridge, and the chia seeds added an awkward texture that I d...

Absolutely delicious! I used a combo of unsweetened almond milk/organic 2%, whisked the honey into the milk as well as splashed in a little vanilla. Easy to throw together! As chia seed lovers,...

This is awesome! I made it with light vanilla soy milk, 1 tablespoon of stevia and 1 tablespoon of agave. Soo good! Thank you!

Instead of cocoa powder, I used four tablespoons of MOCAFE Mexican spiced hot chocolate mix. Then I decided not to use brown sugar. I put in a small amount of mini chocolate chips and I didn't r...