A plant-based, sugar-free cocoa chia pudding with fresh diced strawberries.
The cocoa base forms a dark, cool cream, while the diced strawberries add juiciness and a hint of acidity. This chocolate chia pudding is plant-based: almond milk, erythritol instead of sugar, Bourbon vanilla and a pinch of salt to enhance the cocoa. Allow 5 minutes of preparation, then chill for up to 24 hours, for two servings of around 175 calories each. Add it to my keto breakfasts.
What is chocolate chia pudding?
Chia pudding relies on a simple process: the seeds hydrate in a cold liquid, swell, then release a gel that thickens the mixture. No eggs, flour or added gelling agents. Resting in the refrigerator does the thickening, while almond milk provides the liquid base.
Raw cocoa powder provides the intense chocolate flavor, powdered erythritol adds sugar-free sweetness, Bourbon vanilla softens the bitterness and salt enhances the cocoa. The strawberries go in at the end, cut into small pieces, to preserve their aroma and juices. The texture is typical of chia: creamy and gel-like, with the seeds still noticeable; a quick blend with an immersion blender after chilling produces a smoother cream.
A place in everyday cooking
Chocolate chia pudding belongs to the world of no-cook everyday recipes, prepared ahead and taken out of the refrigerator whenever needed. It has become a staple among overnight breakfasts and also serves as a simple dessert when you want something cool and chocolatey rather than a rich pastry.
The cocoa version is more indulgent, with pronounced bitterness, restrained sweetness and fresh fruit. The recipe stays low in carbohydrates mainly thanks to erythritol replacing sugar and almond milk with no added sugar.
The main ingredients
Chia seeds provide the structure: 5 tablespoons for two people absorb the almond milk and thicken over the hours, forming a gel that binds the mixture. The 2 tablespoons of raw cocoa powder deliver the chocolate flavor; it should be pure and unsweetened to keep the cocoa flavor bold and the carbohydrates in check.
The 200 ml of almond milk hydrate the seeds and disperse the cocoa and vanilla, with a subtle flavor that lets the chocolate shine; a version with no added sugar is more in keeping with the spirit of the recipe. Powdered erythritol adds sweetness and disperses easily in the liquid when stirred thoroughly.
One teaspoon of Bourbon vanilla powder complements the cocoa and rounds out its bitterness, while a generous pinch of salt intensifies the chocolate without making the dessert salty. The 100 g of strawberries finish the pudding at serving time, cut into small dice for juiciness and acidity; to reduce the carbohydrates further, 40 to 50 g is enough for the whole recipe.
Technique and serving tips
Chilling is the decisive step: after a night in the refrigerator, the mixture thickens, and for up to 24 hours the seeds continue to absorb liquid while the cocoa blends into the base. A covered container helps prevent drying out and the absorption of odors; if the pudding seems too thick, a little almond milk will loosen it, and a quick blend with an immersion blender will make it smoother. Serve cold in two glasses or small bowls, adding the strawberries just before eating, for around 175 calories per serving.
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Chocolate Chia Pudding
Ingredients
- 5 tablespoons chia seeds
- 2 tablespoons raw cacao powder
- 200 ml almond milk
- 1 tablespoon powdered erythritol
- 1 teaspoon Bourbon vanilla powder
- generous pinch salt Himalayan pink salt or Celtic sea salt
- 100 g strawberries or no more than 40 to 50 g for a lower-carb version
Instructions
- Mix all the ingredients, except the strawberries, in a small glass or small container and refrigerate overnight.5 tablespoons chia seeds, 2 tablespoons raw cacao powder, 200 ml almond milk, 1 tablespoon powdered erythritol, 1 teaspoon Bourbon vanilla powder, generous pinch salt
- If desired, thin the pudding a little more and blend thoroughly with an immersion blender (for a smoother texture).
- Cut the small strawberries into small pieces and place them on top of the pudding.100 g strawberries
