*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 with the milk but I liked that it still wasn't too sweet. After taking it from the fridge I wasn't too happy with it at first. The chia seed texture was just so odd. The seeds were a mix of a gel and crunchy texture which did not work for me. However I decided to stick the pudding in the vitamix to whip it up. I normally use chia seeds in smoothies with no problem. It made the pudding nice and smooth at about 30 seconds on high. Chia seeds are so good for the stomach and I have not had any indigestion today which I normally do. I will definitely make this again but double it to get more than 2 servings and definitely blend it all together again when it is done chilling in the fridge. ty
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). In addition, microwave the milk for a minute to warm it up before stirring it into the dry ingredients. It better dissolves the sugar and speeds up the absorption as well. Absolutely FABULOUS dessert. Must try it!
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 make this on a regular basis.
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 better flavor). I did leave the honey off because I didn't want it to be too sweet. Plus my 10 year old daughter loved it too--I'll make this again.
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 didn't like. The seeds didn't get soft enough so there were crunches here and there. I also didn't like that no vanilla is added as I feel it gives it a fuller taste. However I did add some chia seeds to the "Chocolate Cornstarch Pudding" recipe also on this site while cooking and it actually turned out very good! The chia seeds were completely soft and turned out like tapioca the pudding was thick and the taste wasn't compromised. This recipe here is just okay but if you're looking to add a health boost to a yummy pudding I recommend using the traditional cooked cornstarch pudding and just throwing in some chia seeds.
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 DD and I gobbled this up after dinner tonight. I'll definitely double or triple this nifty little treat for next time a little dessert craving arises!
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 read to drizzle the honey but we had some wild flower raw honey so I used 2 teaspoons of that. Also instead of milk I used coconut milk and of course a quarter cup of chia seeds. I did not use any coffee mix.
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