This chocolate chia pudding sets quicker than other versions, since the seeds are blended first. It sets up in just about a half hour, making it almost instant! Our girls love this pudding … I am always surprised just how much!
1. Place the milk, dates, chia seeds, cocoa, salt, and vanilla in a blender, and puree for a minute or more (depending on the blender), until the seeds are pulverized. Taste, and if you’d like it sweeter, add another few dates.
2. Transfer the mixture to a large bowl, stir in the coconut and chocolate chips (if using), and refrigerate until chilled, ½ hour or more. (It will thicken more with chilling but really can be eaten straight away.)
3. Serve, sprinkling with more coconut, if desired, and topping with fresh berries or other fruit, if desired.
Milk: I typically use unsweetened milk when I make this pudding. If you are using a sweetened milk, you may want to reduce the sweetener.
2 tablespoons mini nondairy chocolate chips (optional, but really tasty)
about the author
Dreena Burton has written five cookbooks charting her journey as a plant-powered cook and at-home mother of three. Always passionate about creating nutritious recipes, she is an advocate of using the “vegan basics” (beans, nuts, seeds, whole grains, fruits, and vegetables) to create dishes that are healthy but also very satisfying and delicious! For more on her plant-powered recipes and newest cookbook, Plant-Powered Families, visit PlantPoweredKitchen.com.