Chocolate Chia Pudding

Easy. Tasty. Chocolate. From Forks Over Knives.


Servings: about 2 dessert bowls worth, double the ingredients if you’re making this for 2-3 people who like chocolate

  • 1 cup unsweetened, unflavored plant milk (I use almond)
  • ½ cup (packed) pitted dates, plus another 1-3 dates
  • 3 tbs. chia seeds
  • 1½ unsweetened cocoa powder
  • ⅛ tsp. sea salt
  • ½ tsp. pure vanilla extract
  • Optional: 2-3 tbs. unsweetened shredded coconut, 2 tbs. chocolate chips (need to be the highest unsweetened cacao content you can find)



Put everything in a blender and blend until the seeds are pulverized. It took me a few minutes in my cheap blender, and it still didn’t fully pulverize all the seeds, but it still turns out well anyway.

Scoop the mix into bowls or a container and put them in the fridge to chill for a minimum of 30 minutes.


After you’ve let them chill, take them out and (if using toppings) sprinkle chocolate chips, coconut, or whatever!

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