Foolproof Chocolate Chia Pudding
In 2017, while on a trip to the UK with my Mum – I bought a chocolate chia pudding sachet at a bougie health food shop (Planet Organic... if you must know) and to this day, I remember it being one of the most wonderfully chocolatey desserts of my life. My re-creation attempts have mostly gone side-ways, until I thought about using the vegan chocolate puddings sold at the supermarket as a base. The result was just what I'd been searching for. Chocolate mousse-adjacent chocolate pudding – perfect for lathering in peanut butter, shaved chocolate and raspberries.
This method or "formula" tastes like dessert, keeps well in the fridge for a good five days (if you want it to last), keeps you regular and makes a "special occasion" supermarket item go a loooooot further! For those in Australia, I use the Fancy Plants chocolate silky pots. But I'm confident the premise can be adapted to work with whatever's available in your part of the world.
INGREDIENTS
- 1/4 cup plant-based chocolate pudding (I use 1 x Fancy Plants Chocolate Silky Pot)
- 3/4 cup dairy-free milk of choice (I use almond and coconut)
- 3 tbsp chia seeds
To Serve (suggestions): peanut butter, grated chocolate, raspberries
METHOD
- In a large 300ml+ jar with a protein powder mixer ball (if you have one, alternatively you can do this step in a blender) add the chocolate pudding and dairy-free milk. Shake until completely smooth (or blend until smooth). If making this with a different pudding to the one I used, start with less milk and add enough to form a thin-custard consistency.
- Add the chia seeds and stir or shake to combine. Remove the mixer ball (if using), secure with the lid and refrigerate for at least 2 hours to set.
- Serve with any toppings you desire & enjoy! The pudding will last in an air-tight container or jar for 5 days.