Description
Creamy, chocolatey pudding made from soaked chia and melted dark chocolate — silky in the blender, set to mousse in the fridge.
Ingredients
Scale
- ¾ cup almond milk
- ⅓ cup canned coconut milk
- 3 tablespoons chia seeds*
- 40 g dark chocolate (about 70% cocoa), chopped
- 6 teaspoons pure maple syrup
- 3 teaspoons cacao powder
- ½ teaspoon vanilla extract
- A small pinch of flaky sea salt
Instructions
- Soak the chia. Combine the almond and coconut milks with the chia seeds in a bowl. Stir well, then leave the mixture at room temperature for 30 minutes. Stir a couple of times during the first 10 minutes so the seeds don’t clump as they hydrate.
- Melt the chocolate. Break the dark chocolate into pieces and melt gently — either over a pan of simmering water (double boiler) or in short bursts in the microwave, stirring between intervals. Remove from heat and let it cool slightly.
- Blend. Pour the chia-milk mixture, maple syrup, cacao powder, vanilla and a pinch of salt into your blender. Scrape the melted chocolate into the blender so nothing’s wasted. Blitz on high until the texture is completely smooth and velvety — about 30 seconds in a powerful machine, longer in a lower-powered blender.
- Chill to set. Spoon the blended pudding into two serving pots. Refrigerate for at least 2 hours (overnight works great) so the pudding firms into a mousse-like consistency.
- Serve. Top with fresh berries, toasted coconut, or grated chocolate if you like, then enjoy chilled.
Notes
- *If you measure using Australian tablespoons (20 ml each), note that 3 Australian tablespoons ≈ 9 teaspoons. For reliable results, measure 9 Australian teaspoons of chia rather than 3 Aussie tablespoons.
- Don’t shorten the soaking time — the seeds need that half hour to swell for a smooth final texture.
- Store leftovers covered in the fridge for up to 3–4 days.