Last updated on February 5th, 2020 at 02:37 pm
This healthy, chocolate chia seed pudding is a chocolate or vanilla version and a perfect breakfast for those on the run. It is also Paleo-friendly!
Everyone is jumping on the healthy eating bandwagon these days. Or shall I say the gluten-free, grain-free, dairy-free, Paleo, Whole30 chocolate chia seed speed train? I know I am!
After completing my Paleo Challenge, I was loving the ride so much I decorated my own train car and sported it all over town! And by train I mean I can’t stop talking about it. My husband is also on the train and he’s packing 40 pounds less luggage!
I took a break while on vacation in Arizona because I wanted to eat as many different things as I wanted to and not feel guilty about it. I can certainly tell a difference between eating snacks and grains again. I thought it would be fun to eat those things again, not that my life wasn’t as fun without them, but the truth is my body feels awful. Sluggish, tired, and unable to get moving.
The kids started school this morning and I believe a post-vacation cleanse is in order. There’s no better way to kick off my return to Paleo than with a filling, tasty, protein-packed breakfast. How else can I prepare when the kid’s schedule overwhelms me and I get behind in the laundry and the cleaning?
A great way to get that protein in would be chia seeds. Did I mention I picked up a couple of pounds of them while on vacation? Airport security gave me a funny look when they went through the x-ray machine complete with an extra pat down…
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There are numerous chia seed pudding recipes out there but I think the addition of the coconut sugar adds a depth of flavor than just the honey or agave alone.
- 1 can full-fat unsweetened coconut milk (I use Thai Kitchen brand)
- 1/3 cup chia seeds
- 1 tablespoon honey (agave or coconut sugar)
- 1 tablespoon coconut sugar
- 1 vanilla bean, scraped (feel free to use 1 teaspoon of alcohol-free extract)
- 2 tablespoons unsweetened cocoa powder
- Combine all the ingredients and divide into 4 cups.
- Refrigerate at least 4 hours.
- Garnish with nuts and fresh fruits when ready to eat.
*For vanilla pudding, just omit the cacao powder and add 1/2 cups total chia seeds.
*If you like this recipe, leave me a comment and rate it with some stars. Thank you!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 126Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 6mgCarbohydrates: 16gFiber: 6gSugar: 7gProtein: 3g
I get about 4- 1/2 cup servings out of this recipe which is generous serving considering the fat and protein in the milk and the fiber in the chia seeds. Let chill for at least 4 hours. I make these the night before and they are ready for breakfast and afternoon, post-workout snacks.
You can also add some toasted nuts to the top for crunch. This is a great Paleo recipe and you can omit the honey/coconut sugar to make it Whole30 compliant. Feel free to add all different kinds of fruit or whatever is in season. My friend Chrissy puts a banana in hers and the girls will probably add Nutella!
Note* I tried using “bobo” brand coconut milk and it didn’t set up like I wanted it to and I had to compensate with more chia seeds. “Bobo” brand is my friend Heidi’s name for generic store brands but that’s a story for another post. Even though “bobo” brands are cheaper, having to increase the number of my expensive chia seeds does not seem worth it. A Taste of Thai brand is also good.