When you think of chia seed pudding, the words “creamy” and “thick” probably don’t immediately come to mind. But I promise you that this chia seed pudding is in fact creamy, thick, chocolatey, and satisfying. It’s packed with a wide range of nutrients and tastes like a dessert that you can have for breakfast, lunch, or actual dessert. The best part is that it’s also gluten free, dairy free, and sugar free….the perfect trifecta.

Chia seeds may be small, but they can expand up to 12x their weight in liquid, which helps you stay full longer. They’re rich in nutrients like iron, zinc, calcium, phosphorus, and magnesium. They also contain large amounts of fiber, protein, and omega-3 fatty acids which support bone health, weight loss, blood sugar regulation, heart health, digestion, and more. Two to three tablespoons of chia seeds have about the same amount of protein as one egg, and one tablespoon of chia has the same amount of omega-3s as four ounces of salmon.

You can customize your chia seed pudding to suit your own personal preferences, but the recipe below uses cacao, cacao nibs, sunflower seeds, cinnamon, sea salt, water, and coconut milk. Cacao beans are the foundation of all chocolate products, but cacao itself is unsweetened and contains no added sugar, making it a healthier alternative to chocolate. Cacao and cacao nibs are both considered superfoods and are rich in antioxidants, including flavonoids, which can aid in blood pressure regulation, blood flow, and the prevention of blood clots. Sunflower seeds are high in Vitamin E and selenium and can help to support your immune system. Coconut milk is a good source of essential vitamins and minerals such as vitamin C, vitamin E, folate, manganese, potassium, iron, and other micronutrients. Coconut milk also contains healthy saturated fats (don’t be scared of some fat!) and is what gives the pudding a thick, creamy texture.

All you need to do is mix the ingredients in a container large enough to give the chia seeds room to expand, and let it sit for at least two hours. I like to prep this recpie in the evenings so it’s ready to go in the mornings. You can top the pudding with whatever you want – I typically have mine with a scoop of nut butter, a handful of almonds or cashews, a little bit of Cocojune yogurt (a delicious non-dairy yogurt), fresh fruit, and just a drizzle of olive oil. If I happen to have some of my homemade cacao olive oil granola on hand, I’ll add a layer of that too.

So if you have a sweet tooth and want something chocolatey and delicious that’s also nourishing and satisfying for breakfast, then look no further. Let me know what you think in the comments below, and happy breakfasting!

Pro tip: This recipe is also great for a hike or a roadtrip – just toss all the ingredients into a mason jar, and you are ready to hit the road.

Ingredients (makes 2-3 servings)

Pudding

• 1/3 cup chia seeds

• 1 cup coconut milk (if you don’t like coconut milk, use whichever milk you’d like, just note that it won’t be as thick and creamy)

• 1/2 cup water

• 1/4 cup sunflower seeds

• 2 tbsp raw cacao powder

• 2 tbsp raw cacao nibs

• 1 tsp cinnamon

• 1/4 tsp sea salt

Optional Toppings

• Nut butter of choice (make sure there are no added sugars or shelf stabilizers)

• Yogurt (You can use regular yogurt, greek yogurt, goats yogurt, or my favorite non-dairy alternative, Cocojune. Make sure there are no added sugars)

• Nuts (cashews, almonds, pecans, walnuts, pistachios, etc)

• Olive oil (I love adding a light drizzle of olive oil on top of my nut butter)

• Fresh fruit (strawberries, bananas, blueberries, or blackberries are my favorite)

• Fresh mint

Instructions

1. Add everything to a bowl, and whisk until everything is mixed together well. Let the ingredients sit for at least two hours in the fridge. Please note that the chia seeds will expand quite a bit, so make sure to use a large container to give the chia seeds room.

2. Once the mixture has set, scoop out your desired amount of pudding into a bowl. Top with anything your heart desires!

3. ENJOY!