A silky smooth and creamy pudding that will delight the young and old alike! This dessert or breakfast is loaded with fiber, omega 3 fatty acid and protein. Enjoy this guilt free pleasure.
It is so easy to make. Make sure to blend until silky smooth and creamy. We like to layer it with fresh berries for a beautiful pudding parfait. This recipe was part of our Free Mexican Fiesta Cooking Class on Amazon Live.
If you want to make it extra fancy drizzle some California Balsamic Chocolate Orange vinegar over the top of your pudding or parfait. Incredible! You can use our California Balsamic Vinegar affiliate link to purchase your vinegar and be sure to put in the message box at check out the names of two vinegars you would like sample bottles of with your paid order.
I have used different sweet potatoes to make this pudding and they all work well. Japanese Sweet Potatoes, Hannah Yams, Garnets or Jewels. I find that oven roasting them makes them sweeter, but I have also steamed them when in a hurry and that works too!
Options:
Chocolate mint – add fresh mint or ¼ teaspoon mint extract.
Chocolate Orange – add the zest of 1 orange and 2-3 tablespoons orange juice.
Chocolate Mocha – add 1-2 teaspoons instant espresso, or 1 Tablespoon Dandy Blend coffee substitute.
Chocolate Malt – add 2-3 teaspoons Maca powder for a malt flavor.
Chocolate Peanut Butter – add 2 Tablespoons peanut butter or for a lower fat version add 2-3 Tablespoons defatted peanut butter powder – no added sugar or salt.
Chocolate Almond Butter – add 2 Tablespoons almond butter or for a lower fat version add 2-3 Tablespoons defatted almond powder – no added sugar or salt.
Drizzle a little California Balsamic Chocolate Orange over the top and include a tablespoon or 2 in the pudding.
Chocolate Chia Pudding
Equipment
- 1 High Powered Blender
Ingredients
- 1 cup non sweetened plant milk
- 2-4 dates pitted
- 2 ½ cups cooked sweet potato, peeled
- 2 Tablespoons chia seeds
- ¼ cup cacao powder or unsweetened cocoa powder or carob powder
- ¼ teaspoon vanilla powder
- ¼ teaspoon ground cinnamon
- Fresh berries – strawberries raspberries, blueberries, black berries
Instructions
- Soak the pitted dates in the plant milk for 30 minutes.
- Put all of the ingredients in the carafe of a high-powered blender and process until smooth and creamy. You may need to stop once and scrape down the sides.
- If the pudding is too thick add more milk. The moisture content of the sweet potatoes will vary and will affect the thickness of the pudding.
- In glass serving dishes layer the pudding and berries. Chill before serving.
Notes
Chocolate mint – add fresh mint or ¼ teaspoon mint extract
Chocolate Orange – add the zest of 1 orange and 2-3 tablespoons orange juice
Mocha – add 1-2 teaspoons instant espresso, or 1 Tablespoon Dandy Blend coffee substitute.
Chocolate Malt – add 2-3 teaspoons Maca powder for a malt flavor Chocolate Peanut Butter – add 2 Tablespoons peanut butter or for a lower fat version add 2-3 Tablespoons defatted peanut butter powder – no added sugar or salt. Chocolate Almond Butter – add 2 Tablespoons almond butter or for a lower fat version add 2-3 Tablespoons defatted almond powder – no added sugar or salt.
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I made the chocolate chia pudding for today’s dessert. I tasted it before I chilled it. OMG! This is incredibly good. I used Ghirardelli unsweetened cocoa powder. It tastes amazing. I cannot wait to make this for my granddaughter (12), daughter & son-in-law, who are not whole food plant based. I’m always introducing recipes to them from you, Chef AJ & Dr McDougall’s website. Thank you for all the work that you & Tom do. God bless you & your family.
Hi Sue,
I am so delighted to know you like this recipe! I made it yesterday. It is a favorite dessert for Tom and I.
Happy healthy cooking!
Ohemgeee this recipe so is good! Tammy, I also wanted to say thank you, thank you, thank you to both you and Tom for the travel video. We just got back from 1 week in Rio, Brazil. The Well Bean Bars, precooked rice packets, sporks and California Balsamic truly made the trip run smoothly. The chefs were amazing but didn’t understand calorie density. This served beautiful although teeny portions when o asked for SOS free starch. I’m so grateful I had extra starch and bars to add, plus California Balsamic to season the huge salads I made from the salad bar. I still lost 4 lbs, while in paradise yippee!
Hi Danielle,
Thank you so much for sharing your travel experience with me. I am so glad you had a wonderful time and were able to use some of our tips to have a healthy travel experience. You are right regular chef’s just don’t understand the portions we need to eat! Congratulations on your weight loss while traveling. You made my day!
Happy Travels,
Tami
I’ve been eating Chia pudding for about five years now every single day. I used 2 cups of nut milk and 6 tablespoons of Chia seeds in order to get the benefit from the Chia. I do not use sweet potato nor dates. It’s 2 tablespoons in four portions enough Chia seeds to benefit from this magnificent nutrient?
Thank you for this delightful dessert! Love using these healthful ingredients to create something that tastes decadent.
Filling and satisfying.
Thank you so much for your review. This is a favorite dessert for Tom and I. It’s so healthy you can have it whenever you wish.