Overnight Coconut AND Chocolate CHIA SEED Pudding
- 10m Prep Time
- 0sCook Time
- 3h Ready In
A creamy, nutrient-packed chia seed pudding made with coconut milk and cacao. Perfect for a make-ahead dessert or breakfast, it's keto-friendly and can be customized with various toppings.
Ingredients
- 59.1 ml cacao powder or organic cocoa powder
- 59.1 ml monk fruit maple syrup
- 2.46 ml ground cinnamon
- 1.23 ml fine sea salt
- 2.46 ml vanilla extract
- 355 ml carton coconut milk beverage, almond, or macadamia nut milk
- 118 ml chia seeds
- 355 ml carton coconut milk beverage
- Juice of half a lemon
- 4.93 ml apple cider vinegar
- 118 ml cultured dairy-free yogurt (such as coconut yogurt or cashew yogurt) or regular yogurt
- 237 ml cassava flour
- 237 ml coconut flour
- 4.93 ml gluten-free baking powder
- 1.23 ml fine sea salt or pink Himalayan salt
- 2 large organic eggs
- 7.39 ml melted coconut oil or grass-fed ghee
- 4.93 ml honey
- 1.23 ml vanilla extract
- Pinch of grated allspice
- Pinch of grated nutmeg
Nutrition (per serving, estimated)
Estimated based off 14 of 21 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 288 mg
- Iron: 6.93 mg
- Magnesium: 206 mg
- Phosphorus: 564 mg
- Potassium: 842 mg
- Zinc: 3.42 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml cacao powder or organic cocoa powder
- 59.1 ml monk fruit maple syrup
- 2.46 ml ground cinnamon
- 1.23 ml fine sea salt
- 2.46 ml vanilla extract
- 355 ml carton coconut milk beverage, almond, or macadamia nut milk
- 118 ml chia seeds
- 355 ml carton coconut milk beverage
- Juice of half a lemon
- 4.93 ml apple cider vinegar
- 118 ml cultured dairy-free yogurt (such as coconut yogurt or cashew yogurt) or regular yogurt
- 237 ml cassava flour
- 237 ml coconut flour
- 4.93 ml gluten-free baking powder
- 1.23 ml fine sea salt or pink Himalayan salt
- 2 large organic eggs
- 7.39 ml melted coconut oil or grass-fed ghee
- 4.93 ml honey
- 1.23 ml vanilla extract
- Pinch of grated allspice
- Pinch of grated nutmeg
Let's Cook
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Step 1.
In a blender, combine ¼ cup cacao powder or organic cocoa powder, 4 tablespoons monk fruit maple syrup, ½ teaspoon ground cinnamon, ¼ teaspoon fine sea salt, ½ teaspoon vanilla extract, and 1½ cups carton coconut milk beverage (or almond or macadamia nut milk). Blend on high for about 1 minute until the powder is fully incorporated and the mixture is smooth.
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Step 2.
Pour the blended liquid into a bowl and stir in ½ cup chia seeds until evenly distributed. Cover tightly with plastic wrap and refrigerate for at least 3 hours or overnight until the pudding is set and thickened.
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Step 3.
Divide the chia pudding among individual serving containers. Top with toasted coconut, sliced bananas, pomegranate seeds, or cacao nibs as desired. Store leftovers covered in the refrigerator.