- Prep
- 10 min
- Cook
- 240 min
- Total time
- 250 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 140 kcal
Quick summary
“A plant-based pudding made cold that transforms plant milk, chia seeds, and pure cocoa powder into a thick cream after resting in the refrigerator. Perfect for practical meals rich in fiber and antioxidants.”
What you need to know
- The natural mucilage of chia seeds acts as a cold gelling agent without the need for cooking.
- Resting for at least 4 hours in the refrigerator is indispensable for the complete hydration of the seeds.
- 100% alkaline cocoa provides intense chocolate notes that balance with the vanilla and sweetener.
Ingredients
Main
- cup (120ml) Plant-based milk
- xícara (60g) Chia seeds
- tablespoons 100% cocoa powder
- tablespoons Maple syrup, honey, or sweetener
- teaspoon Vanilla extract
- pinch Fine sea salt
- tablespoons Cacao nibs, granola, or chopped almonds (optional)
- Fresh fruits (optional)
Instructions
Principal
- In a medium container, combine the plant-based milk, chia seeds, cocoa powder, sweetener, vanilla, and sea salt. Mix vigorously with a wire whisk for about a minute. The professional technique is to ensure there are no cocoa lumps and that the chia seeds are well dispersed, preventing them from clumping at the bottom.
- Divide the mixture evenly into four individual pots or glasses. Cover each container tightly with plastic wrap. Refrigerating is essential for the perfect texture. The most important tip is to let it refrigerate for at least 4 hours, or ideally, overnight, so that the chia seeds absorb the liquid and create the desired consistency.
- Before serving, remove the flans from the refrigerator. Add your favorite toppings, such as cacao nibs for crunch or fresh fruits for an acidic touch. Serve immediately and enjoy this nutritious delight. This moment of serving is the coronation of your patience and an invitation to pleasure.
Chef's tips
- Whisk the mixture with a wire whisk for 1 minute to fully dissolve the cocoa in the milk.
- Stir the mixture again after 15 minutes in the refrigerator to redistribute the seeds that tend to sink.
- Serve well chilled decorated with cocoa nibs to add a crunchy element and texture to the cream.
Variations
- Blend all hydrated ingredients in the blender to obtain a smooth texture identical to traditional mousse.
- Add 1 tablespoon of whole peanut butter to get a striking peanut butter style flavor.
- Interleave layers of cocoa pudding with fresh berry puree in the serving cups.
Substitutions
- The plant-based milk can be almond milk, full-fat coconut milk, oat milk, or nut milk.
- Maple syrup can be swapped for cane molasses, pure bee honey, or date honey.
- 100% cocoa powder can be replaced by 70% cocoa powder or carob powder.
How to store
Store in individual glass jars with an airtight lid in the refrigerator for up to 5 days. Keep the crunchy toppings separate to add only at the moment of consuming.
Can it be frozen?
It is not recommended to freeze ready-made chia pudding, as the gel texture degrades and releases abundant water when defrosting in the fridge.
What to serve with
Pairs with fresh strawberry slices, ripe banana rounds, blueberries, or black brewed coffee.
Frequently asked questions
Can I use regular cow's milk instead of plant-based milk?
Yes, skim or whole cow's milk works perfectly, maintaining the same hydration ratio of the chia seeds.
How to transform the pudding into a uniform texture without little seed dots?
After the seeds hydrate for 4 hours, pour the content into a powerful blender and beat for 2 minutes until it becomes a totally velvety mousse.
Why did the chia seeds concentrate at the bottom of the jar?
The seeds settle before releasing the gelling mucilage; to avoid this, stir the jars with a spoon after the first 15 minutes in the refrigerator.
The cocoa powder clumped when mixing in the cold milk, what to do?
Dissolve the cocoa powder in 2 tablespoons of slightly warm plant-based milk before adding to the rest of the cold milk and the chia seeds.
