When I was a kid I was an avid tapioca pudding eater. In fact, my mom had to hide them from me because I was known for getting up early before anyone else and spoiling my breakfast with a store bought pudding that was loaded with sugar, preservatives and a bunch of other things no one can pronounce. When I first tried chia pudding I was a little hesitant because I needed the texture to be just right—I am very picky about my pudding! When I took my first bite, I was immediately transported back to my tapioca pudding eating days. The texture was spot on—gelatinous, thick and creamy—just like I remembered. I knew right then that I was in love and had finally found a pudding that met my paleo needs. And as an added bonus it’s vegan and free of gluten too!
Chia is not just incredible for its magical pudding tricks; it’s also a nutritious superfood loaded with a ton of fiber, protein and Omega 3 fatty acids—which are amazing for brain health! They also contain six times more calcium than milk and great for a quick energy boost, which I definitely need in the morning! I love chia so much that I add it everywhere I can. Try blending it up in your smoothie and mixing it in with your overnight oats. The chia possibilities are endless and perfect when you are trying to sneak a little extra health into your diet. So if you are asking yourself if this decadent Chocolate Chia Pudding is healthy enough to eat for breakfast? The answer is yes, yes, yes! These little seeds may be small, but they are mighty!
Looking for Paleo-approved ingredients for this chia pudding recipe? Here are some we’d recommend:
(Make these next: 40 Paleo Chia Seed Puddings to Try)
Want more paleo recipes? Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 categories, it is the only Paleo book you will ever need.
- 1 cup unsweetened almond milk
- 3 tbsp. chia seeds
- 3 tbsp. unsweetened cocoa powder
- 2-3 tbsp. agave
- 1 tsp. vanilla extract
- To make the pudding, mix together the chia seeds and cocoa powder in a bowl.
- Stir in the almond milk and vanilla extract.
- Add the agave 1 tablespoon at a time until you have reached your desired sweetness.
- Cover and place in the refrigerator for at least 4 hours or overnight.
- Top with your favorite toppings and serve.
|Vitamin C||0.2 mg|
|Folic Acid (B9)||5 µg|