Easy to make in less than 5 minutes, this cacao nib pudding uses a blender to turn chia seeds into a creamy treat that's dairy free, vegan, and Paleo friendly.

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Recipe Summary

prep:
5 mins
additional:
1 hr
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine almond milk, chia seeds, cashews, 2 tablespoons cacao nibs, maple syrup, cocoa powder, vanilla extract, sea salt, and cinnamon, in a high-speed blender. Blend until well combined, 30 seconds to 1 minute. Stir in 1 tablespoon cacao nibs and pour into individual bowls. Cover and refrigerate for 1 hour or overnight. Mixture will thicken as it chills.

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  • Sprinkle pudding with remaining cacao nibs before serving.

Cook's Notes:

You can use honey instead of maple syrup to sweeten, although the chia pudding is then no longer vegan.

Pudding will keep covered in the refrigerator for 3 to 4 days.

Nutrition Facts

202 calories; protein 3.5g 7% DV; carbohydrates 19.6g 6% DV; fat 12.5g 19% DV; cholesterol 0mg; sodium 212.1mg 9% DV. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/13/2019
I added chopped dates-really good and rich. Read More
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/13/2019
I added chopped dates-really good and rich. Read More
Rating: 5 stars
11/02/2020
This is very good. I put extra nuts on top which makes is a decadent healthy treat! Read More
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