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Chocolate Chia Pudding

Before you poo-poo this idea, take a deep breath. Yes, it's vegan. But it is also delicious! I promise. Truly a trick on the palate and panza (belly). David gobbled it up, though he did think it needed more sweetener, such as Ideal. And, to be truthful, I also thought it needed a little more touch of sugar. But, being what it is and being what I can and can't eat right now, it's good. And if you make it a littler sweeter, you may want to double the recipe. It's that good.
Course Dessert
Cuisine American
Servings 2 - 4
Author The Cowgirl Gourmet adapted this recipe from Whole New Mom


  • 1/2 cup chia seeds black or white
  • 2 1/2 cups unsweetened dairy-free alternative such as almond, hemp or coconut milk
  • 5 Tablespoons cocoa unsweetened
  • 1 teaspoon vanilla
  • 2 teaspoons Ideal no-calorie sweetener or more, to taste
  • Unsweetened shaved coconut optional as garnish
  • Chopped nuts optional as garnish


  1. In a food processor, add the chia seeds and process until the seeds are well ground--about 30-45 seconds. Add your dairy-free milk of choice, cocoa, vanilla, a touch of Ideal and a dash of kosher salt and puree until thickened--more than a minute.
  2. Remove pudding from processor and pour into a bowl. Cover and place in the fridge for a minimum of 15 minutes to chill and thicken, but longer is better. Refrigerate up to several days.
  3. Serve in glasses, sprinkle with a little unsweetened coconut and/or chopped nuts and enjoy!