I’ve been keeping a little secret.
It’s a secret in pudding form.
While everyone else is talking about lunges (yes, I’m doing them), choosing a word for the year, kale, and organizing, I keep thinking about pudding. Not exactly the boxed kind—more like a fresh, chia-based pudding that feels indulgent but is simple to make.
I’ve been obsessing over a flavor combo: mango, dark chocolate, pistachios and mint. I first tasted it with yogurt during a trip to Utah in early October and haven’t looked back. The snack has evolved — once I tried similar versions with oranges, but mango is my favorite. When mangos are ripe and juicy, this pairing is incredible. I’ve even enjoyed it with satsumas, which was heavenly.
Chia seeds can be divisive because of their texture. I get it — they’re a little strange if you don’t like seeds and gel-like textures. Personally, I love that tiny pop and the unique mouthfeel, similar to the seeds in dried figs. People compare chia pudding to tapioca pudding, which makes sense, though I haven’t eaten much tapioca in my life. Still, there’s something satisfying about the texture mixed with creamy milk and bright toppings.
I’ve used chia seeds for years in smoothies, bars and snacks, but only recently fell in love with chia turned into a pudding. A cookbook I skimmed at the bookstore inspired me to play with the idea; I’m a bookstore lover and can easily spend forever in one.
My version uses vanilla bean paste for a bright, versatile base — I found a small jar recently and love how it lifts the flavor. This pudding is great for breakfast, but I usually have it as an afternoon snack. It gives me a little chocolate fix, keeps me energized for yoga, and holds me until dinner.
I’ve tried other afternoon favorites, like avocado pudding, but avocados aren’t always easy to come by where I live. Thankfully a friend once sent a box of homegrown avocados, so expect avocado variations to show up sometimes. For now, I’m all about the mango, mint, pistachios and dark chocolate combo. I’ve also topped chia pudding with blueberries and coconut, warm strawberries and honey-roasted almonds, or simply banana and cinnamon — it’s very adaptable.
If the texture of chia doesn’t bother you, it’s worth trying. It’s creamy, satisfying, and can be sweetened or left more subtle depending on the milk you use.
Vanilla Bean Chia Pudding with Fresh Mint, Mango, Pistachios + Dark Chocolate
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Ingredients
- 2 cups unsweetened vanilla almond milk
- 1/3 cup + 2 tablespoons chia seeds
- 1 tablespoon vanilla bean paste
- 1 pinch of salt
- 1 mango, chopped
- 2 to 3 ounces dark chocolate, chopped
- 2 tablespoons roasted pistachios, chopped
- 1 handful of fresh mint, torn
- a drizzle of honey, if desired
Instructions
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In a large bowl, whisk together the milk, chia seeds, vanilla bean paste and salt until combined. Cover the bowl and chill in the refrigerator for about 2 hours or overnight to thicken.
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Spoon the pudding into 4 to 6 glasses or jars. Top with chopped mango, a sprinkle of dark chocolate, chopped pistachios and torn fresh mint. Drizzle a little honey if you like, and enjoy.
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Note: For a sweeter pudding, use sweetened almond milk or stir in honey when you mix the pudding. I like to portion the pudding into jars and add toppings each time I serve one.
Notes
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I appreciate you so much!
Who doesn’t want to eat chocolate with little hearts on it? That’s the grown-up kind of indulgence I can get behind.