I’ve got to be honest with you – the first time I saw a recipe with “chia” seeds in it, I thought it was a typo. “Silly person, it’s not chia, it’s c-h-a-i, like the tea” was my thought. Then I read the recipe and thought “Chai would taste awful, I think they might mean chia, but what the heck is it? Like, chia pets? What?!”
So yes, it was chia, as in chia seeds – not the pet – and these babies are nutritional powerhouses (full of healthy omega-3’s) and super hydrating (the bloat up like crazy in water).
I feel I have come a long way in a few short years 😉
I usually use chia seeds in recipes, as an egg substitute or binder, but was so excited to try it as a pudding. The first time I got a chance was a few years ago in Hawaii. I ordered the Chia pudding, took a bite, and made this face…
That’s my “Oh, so that’s what this tastes like” face. The texture was, well, like thick, gooey chia seeds. Not my favorite.
I’ve made it a few times at home, and I’m more used to it and even have a recipe coming up that is d-e-l-i-c-i-o-u-s, but sometimes a girl wants her pudding to have a texture like pudding!
Today’s recipe does just that. The trick – blending your chia seeds so they aren’t so seedy. This also thickens it up pretty fast so you don;t have to wait to enjoy. It also makes the perfect breakfast, dessert, or food-for-fuel snack to supplement your training.
It’s official – You can have your pudding and eat it too!!
Chocolate Chia Banana Bowl:
Makes 2 servings
2 cups unsweetened coconut milk
4 dates (pitted)
3 tbsp coconut sugar
6 tbsp chia seeds
3 tbsp cocoa powder OR 1-2 servings chocolate plant-based protein powder
pinch sea salt
1 tsp pure vanilla extract
1/4 dark chocolate bar
1 banana, sliced
Grab your blender – high speed works best for an ultra smooth and creamy texture.
Add chocolate bar to blender and blend until in chunks, chips, or powdery – whichever consistency you prefer for a little extra chocolate zing with each bite. Â Transfer to another dish.
Add all other ingredients to blender and blend until smooth. Once blended, Â stir in chocolate chips/chunks/powder. The texture should be thick and creamy like pudding. If you need to thicken it you have 2 options:
1) If you are eating it right away (and honestly, it is tough to not dig right in!) you can add more chia seeds and blend again. OR
2) Place in refrigerator for 1 hour to thicken.
When ready to eat, pour into bowls and top with banana slices. Enjoy right away or store in refrigerator to serve later. Should last about 1 week in your fridge (if you make a large batch), but it’s hard to keep it for that long 😉
What is your favorite way to each healthy chocolate pudding? Are you an old-school pudding fan, an avocado pudding maker, or a chia pudding eater? Leave a comment below!
I’ve got to be honest with you – the first time I saw a recipe with “chia” seeds in it, I thought it was a typo. “Silly person, it’s not chia, it’s c-h-a-i, like the tea” was my thought. Then I read the recipe and thought “Chai would taste awful, I think they might mean chia, but what the heck is it? Like, chia pets? What?!”
That’s my “Oh, so that’s what this tastes like” face. The texture was, well, like thick, gooey chia seeds. Not my favorite.
