Deliciously decadent (in a good-for-you way!) dairy-free dark chocolate chia pudding
If you already know you like chia pudding, and you already know you like chocolate, you will love this pudding. If you haven’t yet tried chia pudding, it is definitely high time you did, though I’m not sure in that case that you should necessarily start with this one. It could blow your mind and spoil the chance for humbler versions to spring a sweet surprise. And if you already know you like chia pudding but do not like chocolate…then I have no words. I know it happens, sometimes.
We shared this for New Year’s Eve dessert, and it couldn’t have been more perfect. The truth is, I’m not a fan of New Year’s. I don’t want to sound like cynical party pooper, but I have a hard time with both letting go/endings and facing the unknown, so it does make sense. You know the phrase, “there are two kinds of people in this world…”? Not a fan of that, either. But if there is a topic it makes sense to me to preface, it’s “those who love New Year, and those who don’t.” Although nothing’s as simple as that.
How we approach New Year reveals a lot about our natures, and wherever you fall on the fence, it really is a positive thing, with much to appreciate and learn from on the other side. What pains me most about New Year’s is the abrupt transition from peace, love, gratitude and giving to a very energized and self-centered (albeit in a purposeful, progressive way) frenzy. But there is a lot to be said for both keeping goodwill and conscious reflection of joys and blessings on the forefront and for embracing tomorrow with hope, energy, and optimism (even if it does mean we have to take down the Christmas tree…and accept steadily growing older…). In any case, I am working on bidding farewell to melancholy as a New Year’s tradition.
Outside of the usual ennui, we don’t have much in the way of traditions for New Year’s Eve. We both feel more committed to starting the new year fresh over seeing the old one out in style. We feel fortunate to have spent the past few New Year’s Eves over a quiet dinner with dear friends. Last night, Little Monkey brought some added cheer into it, too, donning a paper crown from a leftover Christmas cracker (English tradition) at the dinner table with his winsome smile. Who could be a curmudgeon about any day in the sunshiny brilliance of toddler joy? Lovely company and conversation, capped off with a dessert that embodies the best of both sides of my mythical new year’s fence: rich and celebratory, but made with only 7 natural ingredients, including power-packed (calcium, omega-3s, and antioxidants aplenty), fiber-full, protein-rich chia seeds…and EASY prep to boot! Happy 2016!
Dark chocolate chia pudding
Prep time: 5 minutes
Cook time: 5 minutes plus 8 hours chilling
Yield: 4 -6 servings
- 1 1/2 cups unsweetened coconut milk
- 1 1/2 cups unsweetened almond milk
- 1/4 cup unsweetened dark cocoa powder
- 4 -ounces or 1/2 cup dark chocolate pieces
- 2 tablespoons pure maple syrup (optional)
- 1/3 cup chia seeds
- 1 teaspoon vanilla
- In a saucepan over medium heat, gently heat the milks, cocoa powder, and chocolate, whisking until chocolate is melted and mixture is smooth.
- Transfer to a medium bowl or glass/pyrex storage container. Stir in the chia seeds and vanilla and let cool. Refrigerate, covered, until chilled, 8 hours. (**We loved this topped with raspberries and a dollop of coconut whipped cream or coconut milk ice cream!)