Long ago, there was a Little Stephanie who was the pickiest of eaters; no foods could touch, everything had to be bland, sandwiches could never have crust, etc. When Little Stephanie would go to school, she would marvel at the lunches of her friends. Little Stephanie would moan and groan over her butter and turkey sandwich, carrot sticks, vanilla yogurt, and pretzels as her friends would devour their baby bell cheese, gushers, fruity gummies, peanut butter jelly sandwich, and pudding.
Little Stephanie knew very little about pudding cups, except for the fact that she was in love with them. Little Stephanie’s mom would rarely buy her her beloved pudding and would prepare rice pudding for an afternoon snack instead. As the flavors of rice pudding grew on her, Little Stephanie began to love rice pudding more than anything.
The days of Little Stephanie and her pudding were long over for a couple years. Little Stephanie grew up and with less of a yearning for her rice puddings but thought of it every once in a while. Little Stephanie is now Big Stephanie (that’s me!) and with a sweet tooth stronger than ever, decided to go back to her pudding roots.
Last year was the summer of pudding in our house. Chia seed puddings were always in the fridge as we experimented with the different ratios of chia seed and liquid/yogurt. The texture of chia seed puddings remind me of the rice puddings I had as a child. Once we found the perfect recipe, I shared the recipe on IP. Our days of making chia seed puddings seemed to be over as we no longer had to find the ideal recipe.
Over the past couple of weeks, I was imagining a dessert that was perfectly sweet, chocolate-y, and healthy. That’s when I gathered my ingredients and decided to pick up the testing of chia seed puddings again but in a chocolate flavor. After one test, the dream pudding was created. This Chocolate Nut Chia Seed Pudding is everything one could imagine; it’s sweet, it’s chocolate-y, it’s coconut-y, it’s perfect! Little Stephanie would be happy with this pudding because it’s the perfect blend between of her two favorites rolled into a healthy way; it has the texture of a rice pudding and the sweet, chocolate flavor of her packaged pudding. What more could she ask for?
Chocolate Coconut Chia Seed Pudding
- 1 cup coconut cream, chilled for 2 hour
- 1/2 cup almond milk, plus more if necessary (last step)
- 1/2 vanilla bean (3in. piece)
- 1/8 cup cocoa powder
- 3 tsps maple syrup
- 1/2 cup chia seeds
- fruits, optional
- chopped nuts, optional
In a bowl, whisk together the coconut cream and almond milk. When smooth, whisk in the vanilla bean, cocoa powder, and maple syrup. Once everything is completely whisked together and there are no lumps, whisk in the chia seeds.
Divide the chia seed pudding among 3-5 serving glasses or bowls. Smooth out the top with a spoon. Cover and chill for 15 minutes.
Top with fruits, nuts, etc. The pudding can be stored for up to 3 days in the fridge. If stored for longer than 1 day, you may want to mix in a little almond milk to keep it from getting dry.