Let’s be real.
I’ve always loved pudding — truly, it’s a lifelong thing.
Every grocery trip is a small internal battle because I want to toss a six-pack of pudding cups into my cart. They sit right between the butter and the eggs, so skipping them is basically impossible. Those little cups are pure nostalgia and they make an ideal snack or a quick dessert. The chocolate-vanilla swirls? Irresistible.
It’s similar to my old love for instant strawberries-and-cream oatmeal — I know I could make a homemade version that’s cleaner and maybe even better, but sometimes the store-bought version just hits differently. Still, when I want something a little fresher, I make my own.
Occasionally I give in to the pudding cups, but mostly I make a version like this.
After trying chia pudding earlier this year (I made a plainer vanilla bean chia pudding and a coconut cream pie version), my friend Ashley kept telling me to blend it. I wasn’t bothered by the standard chia texture — I actually like it — but the idea of a mousse-like chocolate pudding stuck with me.
Now I’m obsessed.
I think of this as a snack or dessert — similar to my chocolate avocado pudding — because I enjoy a little texture at breakfast. But if you’re a devoted chocolate lover, this works perfectly for the morning too.
The trick that sends it over the top is using a sweet ground cocoa in addition to unsweetened cocoa powder, then folding in chopped chocolate. It’s total chocolate overload in the best way. It’s also a quick no-cook fridge pudding perfect for summer, so you don’t have to stand and stir on the stove. It won’t replace rich cooked chocolate pudding entirely, but it definitely satisfies the craving.
And you can always brag about the nutrients — chia seeds, healthy fats from coconut milk, and yes, antioxidants from chocolate.
Whipped Double Chocolate Chip Chia Pudding
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Ingredients
- 1/2 cup plain or vanilla Greek yogurt
- 3/4 cup full-fat canned coconut milk
- 1/4 cup chia seeds
- 2 tablespoons ground sweet cocoa
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons honey
- 1 vanilla bean, beans scraped
- 1 pinch salt
- 1/4 cup chocolate chips or chunks, chopped
Instructions
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In a large bowl, whisk together the yogurt, coconut milk, chia seeds, both cocoas, honey, scraped vanilla and a pinch of salt until combined. Cover and refrigerate for about 4 hours or overnight to thicken. I often stir the mixture a few times while it chills to break up any lumps and taste for sweetness.
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Once thickened, transfer the pudding to a blender or food processor and blend until smooth and mousse-like. Chill for an hour if you prefer it colder. Stir in or top with chopped chocolate chips just before serving.
Notes
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