Chocolate chia pudding

Ingredients

• 85 g (½ cup)chia seeds
• 140 g (1 cup)unsalted, unroasted cashews
• 20 g (4 tablespoons)cocoa powder
• 120 ml (½ cup)maple syrup
• 10 ml (2 teaspoons)vanilla
• 830 ml (3½ cups)water

Instructions

1. 1

   Soak the cashews

   Cover the cashews with fresh water and leave them to soak for at least 2 hours.

2. 2

   Blend the chocolate milk

   Drain the cashews thoroughly. Blend them with the cocoa powder, maple syrup, vanilla and 830 ml of water until smooth.

3. 3

   Mix with chia

   Put the chia seeds in a large bowl and pour the chocolate mixture over them. Stir from time to time to keep the seeds from clumping.

4. 4

   Chill until set

   Refrigerate for at least 3 hours or overnight, until the mixture has a thick, pudding-like consistency.

What is chocolate chia pudding?

Chia pudding is made by soaking chia seeds in liquid until they swell and thicken it. This chocolate version uses blended cashews, water, cocoa and maple syrup as its base.

It draws on the simple, make-ahead style of chia puddings rather than a particular traditional dessert. Blending the cashews into the liquid gives the cocoa a creamy base, while the chia sets it in the fridge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 4 calories, 1g protein, 1g carbs, 1g fat.

The chia seeds and maple syrup contribute most of the carbohydrates, while the cashews provide much of the fat and some protein; cocoa adds further flavour and a smaller amount of nutrients. For a more balanced plate, serve a portion with fresh fruit and, if desired, a source of protein.

The chocolate cashew base

Cashews: Soaking them first helps them blend into a smoother drink. Drain them well before blending so the measured water in the recipe remains the main liquid.

Cocoa and maple: Cocoa brings the chocolate flavour, while maple syrup sweetens the mixture. Blend until there are no noticeable cashew pieces or dry pockets of cocoa.

Getting an even set

First stir: Mix the chia seeds and chocolate liquid thoroughly as soon as they meet. Seeds can settle or gather together if they are left undisturbed.

While chilling: Stir the mixture from time to time as it begins to thicken. This helps distribute the seeds throughout the pudding.

How to judge the texture

The pudding is ready when the chia has absorbed liquid and the mixture is thick rather than freely pourable. Allow at least 3 hours in the fridge, or leave it overnight for a convenient make-ahead option.

If it still looks loose, give it more chilling time and stir again. The final thickness depends on how fully the seeds hydrate.

Serving the pudding

Spoon the chilled pudding into individual bowls or glasses just before serving. Its chocolate and maple flavours work well on their own, or alongside fresh fruit if you want an accompaniment.

For a more even texture, give the pudding a final stir before portioning it. Keep any unused amount covered and refrigerated.

Recipe notes & tips

• Soak the cashews for at least 2 hours so they blend more smoothly.
• Drain the cashews thoroughly before adding them to the blender.
• Blend the chocolate mixture until smooth before combining it with the chia.
• Stir the pudding again as it chills to help prevent clumps.
• Chill overnight when you want to prepare the pudding ahead.

Variations

• Darker chocolate: Add a little more cocoa and taste the mixture before chilling.
• Less sweet: Reduce the maple syrup to suit your taste.
• Fruit topping: Serve with sliced banana or berries.
• Spiced cocoa: Add a pinch of cinnamon while blending.
• Crunchy finish: Scatter chopped cashews over each portion just before serving.

Common mistakes to avoid

• Skipping the soak: The cashews may not blend as smoothly; soak them for at least 2 hours.
• Poorly drained cashews: Extra soaking water can change the mixture; drain them well before blending.
• Lumpy cocoa: Blend the cocoa with the liquid until smooth before adding the chia.
• Leaving it unstirred: Chia can clump together; stir the bowl from time to time as it chills.
• Serving too soon: The mixture may still be thin; refrigerate for at least 3 hours before serving.

How to store

Keep the pudding covered in the fridge and use within 3 days. Stir before serving; it is best served chilled and does not need reheating.

Frequently asked questions