This is a healthy dessert option, that is loaded with nutritional benefits. This pudding recipe contains chia seeds, which are small but have a lot of nutritional value that makes them a “superfood.” These seeds are high in dietary fibre with 3 tbsp containing about 40% of your daily fibre requirements. They are also high in protein, especially considering their small size. These seeds contain a lot of calcium, magnesium, and phosphorus. This makes chia seeds an excellent choice for women to incorporate in their diet for osteoporosis prevention.
This vegan pudding also contains raw cacao, dates, and a non-dairy milk. Raw cacao has a lot of nutritional benefit which I explained in my raw caramel chocolate post. Dates are nutritional alternatives to sweeteners such as maple syrup and honey. Dates contain fibre, iron magnesium, manganese, antioxidants,
This pudding recipe can almost be considered an instant pudding. I find that if you blend the chia seeds then you don’t have to refrigerate long before enjoying.
- 1 ½ cup unsweetened non-dairy milk (I prefer unsweetened almond and coconut milk)
- 3 tbsp raw cacao powder
- 8-10 Medjool dates (remove pits)
- ½ cup chia seeds
- ½ tsp pure vanilla extract
- ¼ tsp sea salt
- Garnish: shredded coconut, fresh raspberries
1) Add all of the ingredients to a food processor or blender. Blend for a few minutes until everything is a smooth consistency.
2) Do a taste test and see if you the pudding is sweet enough for you. If it’s not, add more dates.
3) Depending how thick you like your pudding, you may be able to enjoy right away. Otherwise place in a glass dish, cover and refrigerate for a few hours.
*Note: I wanted to make this recipe without an added sweetener such as honey or maple syrup. You can substitute the date for 1-2 tbsp honey or maple syrup, depending how sweet you like it. The recipe won’t be considered vegan if you add honey.