Traditional recipes

Spiced Chocolate Quinoa Pudding with Fresh Berries

Spiced Chocolate Quinoa Pudding with Fresh Berries

Preheat the oven to 350 degrees.

Spread the coconut on a baking sheet and toast it in the oven, stirring occasionally until light gold, about 10 minutes. (Coconut can burn easily, so be sure to watch carefully as the flakes begin to brown.) Pour the coconut into a bowl and set aside until needed. You can toast the coconut several days ahead and store it in a clean glass jar.

Using an electric mixer, whip the cream with 1 tablespoon of the sugar in a cold mixing bowl until it holds firm peaks. Refrigerate the whipped cream until needed.

Bring the water to a boil in a large, heavy saucepan over high heat. Add a pinch of salt and whisk in the quinoa. Simmer vigorously, uncovered, for 10 minutes. Drain the quinoa and then return it to the saucepan.

Add the milk, coconut milk, ½ teaspoon salt, and the remaining sugar. Bring the mixture to a simmer over medium-high heat. Reduce the heat to low, cover, and cook very slowly until the quinoa is very tender, about 20 minutes. Stir occasionally to make sure the quinoa does not stick to the bottom of the pan. Remove the pan from the heat and whisk in the cocoa powder, cinnamon, and paprika.

In a small saucepan, soften the gelatin in the cold water for several minutes. Melt the gelatin by placing the pan over low heat. Stir with a rubber spatula until melted. Meanwhile, in a small microwave-safe bowl, melt the bittersweet chocolate on low power. Prepare an ice-water bath in a large bowl and set it in the sink.

Transfer the quinoa mixture to a large mixing bowl. With a rubber spatula, stir the gelatin and chocolate into the quinoa. Set the bowl in the ice bath and stir occasionally until the mixture is cool to the touch and has begun to thicken. (Don't wander off; the mixture will set quickly once cool.)

Immediately remove the bowl from the ice bath and rapidly but thoroughly fold in the whipped cream. Pour the mixture into dessert glasses or bowls and refrigerate until firm, about 1 hour or overnight.

To serve, add a dollop of whipped cream, and some berries, then sprinkle the top with the toasted coconut.

Quinoa Chocolate Pudding Recipe – How to make Chocolate Quinoa Pudding

If you are looking for more Chocolate flavored recipes then do check Chocolate Peanut Butter, Banana Chocolate Jam, Chocolate Dudh Peda, Khoya Chocolate Burfi and Chocolate Gulab Jamuns.

How to Make Healthy Blueberry Breakfast Bars

This is a quick baking recipe that comes together in under an hour. And chances are that you probably have most, if not all, of the ingredients on hand.

  • Quick-cooking oats . Also called instant oats. If you’re avoiding gluten, check that your oatmeal is certified gluten-free.
  • Cooked quinoa . You can make 1 cup of cooked quinoa from ½ cup of raw. See here for how to cook perfect quinoa .
  • Baking powder . This adds a bit of lift to your baked bars for a light and airy texture.
  • Coconut sugar . This less refined sugar adds just the right amount of sweetness to these bars without turning them into dessert. Of course, if that’s what you’re looking for, feel free to add more sweetener for something closer to an oatmeal cookie than a healthy blueberry breakfast bar.
  • Hemp seeds . Hemp is full of healthy fats and fiber to keep you satiated.
  • Mashed bananas. Opt for riper bananas that are easier to mash and naturally sweet.
  • Flax eggs . Make two flax eggs by mixing two tablespoons of flaxseed meal with six tablespoons of water and letting the mixture gel for about 5 minutes.
  • Nut butter . Feel free to use any nut or seed butter you like. Almond, peanut, cashew or sunflower seed butter are all great options.
  • Lemon juice . This adds just a bit of brightness and acidity to help the baking powder activate in the bars as they bake.
  • Vanilla . You can use powdered vanilla or vanilla extract fr the recipe.
  • Blueberries . Choose fresh or frozen berries.

21 Chia Pudding Recipes

1. High-Protein Carrot Cake Chia Pudding

This pudding fills a lot of breakfast wants: it’s quick, simple, filled with protein, and not too sweet. Plus, its flavors are reminiscent of the comforting deliciousness of carrot cake.

Start your day with a pudding powered with the nutrition of quinoa, carrots, chia and hemp seeds, cinnamon, and coconut milk.

Find the recipe here: Simply Quinoa

2. Chocolate Chia Protein Pudding

Want chocolate breakfast cereal the healthy way? This recipe delivers!

This pudding contains a scoop of chocolate protein powder for an energizing start to your day.

Find the recipe here: Protein Cakery

3. Banana Chia Breakfast Custard

This amazing breakfast custard tastes like delicious banana nut bread, but is chock full of healthy ingredients.

It gets protein from chia seeds, walnuts, and egg yolks, and it’s got a lovely hint of cinnamon and vanilla.

Find the recipe here: Meaningful Eats

4. Protein Pumpkin Chia Pudding

If you want protein and love fall-inspired flavors, give this recipe a try.

Loaded with protein powder, almond butter, and chia seeds, you’ll be full for hours and have energy for your whole day.

Find the recipe here: PaleOMG

5. Chocolate Chia Seed Pudding

This filling and chocolaty chia pudding is a great way to sneak protein and healthy fats into your breakfast.

Protein powder adds an extra boost of protein and fresh berries give this pudding a burst of summer flavor.

Find the recipe here: Yuri Elkaim

6. Creamy Chia Cashew Pudding

You’re in for a breakfast treat with this amazing Creamy Chia Cashew Pudding.

Cashews and chia add protein to your morning routine so you won’t be hungry later. Add fresh berries for a burst of summer flavor.

Find the recipe here: Cookie and Kate

7. Coconut Almond Cream Chia Pudding

Piled with superfoods, this chia pudding is a real breakfast treat. It’s thick and creamy like traditional pudding, yet it’s loaded with antioxidants, fiber, protein, and healthy fats to give you optimal nutrition.

Find the recipe here: Half-Baked Harvest

8. Cherry Chia Pudding with Cashew Cream

You’ll get benefits galore from this chia pudding recipe: The cherries are packed with nutrition power, and the cashew cream is a vegan-friendly version of whipped cream (so good!).

Find the recipe here: Daily Burn

9. Chia Almond Pudding Parfait

Putting the name “parfait” on a recipe makes it feel special, and this one deserves special attention.

Tart berries combine with chia chocolate pudding, creamy almond butter, and bananas for a breakfast you’ll crave every morning.

Get more crunch with chopped almond on top and cacao nibs for extra-rich chocolaty flavor.

Find the recipe here: Against All Grain

10. Chocolate Fudge Protein Chia Pudding

High in protein and fudgy flavor, this chia pudding recipe will have you looking forward to breakfast.

Fresh berries and chopped walnuts add a flavorful crunch and a pop of nutrition to this simple breakfast.

11. Overnight Quinoa Chia Chocolate Pudding

Start your day with this yummy overnight chia pudding that features the heartiness of quinoa.

It’s packed with protein, fiber and energy-boosting nutrition to make you feel top o’ the morning good.

Find the recipe at Boulder Locavore

12. Pumpkin Spice and Pecan Chia Pudding

Enjoy this fall-inspired breakfast anytime of year. Pumpkin, pecans, chia, and cinnamon come together for a breakfast you’ll make again and again.

Find the recipe here: The Healthy Family and Home

13. Dreamy Almond Butter Chia Pudding

This pudding is an almond-lovers dream. It’s swimming in protein and vitamin E, and gets tons of flavor from its delicious toppings: chopped almonds, peanuts, banana, and extra almond butter, and even some chocolate chips if you like.

Find the recipe here: The Almond Eater

14. Chocolate Chia Protein Pudding

Quick, easy, and delicious, this chocolate chia pudding contains vegan protein powder to boost the nutritional power of your breakfast.

Keep it simple or top it with coconut cream, almond butter, or chopped nuts and cacao nibs.

Find the recipe here: Running on Real Food

15. Strawberry Rhubarb Chia Pudding

The sweet-tart combo of strawberry and rhubarb is featured in this recipe, which puts a modern twist on a classic pie flavor.

Fruit compote and chia pudding are layered and then topped with energizing nuts, seeds, cacao nibs, and fruit for a delicious breakfast.

Find the recipe here: Blissful Basil

16. Winter Chia Pudding

Although this delicious breakfast bowl is perfect for any weather, you’ll want to serve this recipe heated up on a cold morning.

It’s loaded with hemp and chia seeds, almond butter, sliced kiwis, bananas, and dried cranberries, giving you a warm, healthy welcome to a dreary day.

Find the recipe here: Eye Candy Popper

17. Mango Strawberry Chia Recovery Pudding

Whether you need a healthy breakfast or post-workout recovery snack, this pudding will help build and repair muscles and give you fuel for the day.

It’s got a tasty fruit puree for sweet flavor and protein powder for staying power.

Find the recipe here: Fueling Endurance Performance

18. Pineapple Protein Chia Seed Pudding

Wake up to a tropical treat with this energizing recipe.

It contains a scoop of protein powder and is topped with pineapple for a lively and refreshing breakfast.

Find the recipe here: The Healthy Family and Home

19. High-Protein Vanilla Chia Pudding

Hemp hearts, quinoa, and chia seeds give this breakfast pudding heartiness and staying power to keep you full all morning.

You’ll love waking up to this vanilla-scented breakfast cereal.

Find the recipe here: Simply Quinoa

20. Salted Caramel Chocolate Raspberry Chia Pudding

Tart raspberries pair with chocolate chia pudding and almond butter for a delightful breakfast treat.

Don’t be fooled by the decadent taste – this breakfast pudding is packed with good-for-you ingredients.

Find the recipe here: PaleOMG

21. Peanut Butter Chocolate Chia Pudding

Seriously: this recipe blends not just two but several great tastes that will get you going in the morning.

Mix together this pudding the night before and wake up to a delicious, fiber-filled, nutrient-packed breakfast (that you might also decide makes a great midday snack).

Add sliced bananas and chopped almonds for a breakfast that’ll keep you full for hours.

Find the recipe here: A Saucy Kitchen

Baked Quinoa Pudding with Raisins

Our weather has gone bipolar here in the Bay Area. We’ll have two days of 80 degree humidity, and then the skies will falter to an overcast 55, with a wind chilly enough to send you clamoring for your scarf. Then, the next day, we’ll have a few overcast days where the thermometer manages to reach 74 while the sun has yet to peek its heads out from behind the clouds.

You know those kinds of days, when you look outside and see fog, decide to grab a coat on your way out, and then you’re doused in sweat within two minutes of stepping out of your front door. Those are the days when I feel out of sorts, like my body and the weather are at odds, like I’m expecting one thing but getting another. The color of the light doesn’t match how I feel, and my brain can’t seem to make a connection between my insides and my outsides.

If I have enough of those days in a row, I get sick.

I’ve spent the past ten days tormented by some terrible demon plague of the magnitude I don’t usually experience. Thankfully I had my wonderful boy to take care of me, though in the end he got terribly sick, too (which is odd, because he’s the one who gave it to me to begin with!).

Now that I’m feeling better – only marginally, unfortunately – I’m craving comfort food. I want to fill my belly with all sorts of familiar things, especially sweets. But my body needs to be taken care of, and a huge bowl of pudding just isn’t going to cut it. That is, unless it’s made with healthy ingredients.

That’s when Amy Green magically appears onstage with a *poof*. Her new book, Simply Sugar and Gluten-Free: 180 Easy and Delicious Recipes You Can Make in 20 Minutes or Less, is like Santa’s bag of toys with it comes to recipes that don’t push you over the glycemic edge (she has a blog, too, that I highly recommend). Packed with 180 recipes for those of us trying to avoid sugar and gluten, she caters to the gourmet side of food allergies. Cooking and baking from this book, you’ll never feel deprived.

A few of my personal favorites from Simply Sugar and Gluten-Free:

  • Chewy chocolate date brownies
  • Asian lettuce wraps
  • Peanut butter hot fudge cake
  • Baked quinoa pudding with raisins

When craving something sweet that’s on the healthier side of the dietary spectrum, a lot of people tend to forget that you can bake lovely things with whole grains. Take quinoa, for example. It’s not just for savory dinner-type dishes – with a little creativity, it turns into a most satisfying dessert.

Below you’ll find Amy’s recipe for baked quinoa pudding with raisins, a dish that will satisfy your cravings for something warm and comforting without treading into refined sugar and white flour territory. If you like it a little sweeter, I’d recommend adding a tablespoon or two of molasses, which imparts a nice brown sugar flavor without adding a ton of extra carbs.

Quinoa Chocolate Pudding

  • 1 cup Water
  • 1/2 cup Red Quinoa
  • 2/3 cup Chocolate Protein Powder
  • 3/4 cup Vanilla or Chocolate Milk of your choice
  • 24 drops Vanilla or Chocolate Stevia, optional for a sweeter treat

Cook the quinoa according to package directions. Combine all the ingredients in a food processor and blend until pureed. Serve chilled.

Sarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition, and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef, Personal Trainer, and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The-Non Dairy Queen and on Facebook and Twitter.

24 Breakfast Quinoa Recipes That’ll Make You Forget All About Oatmeal

Cold mornings call for a warm, hearty, flavorful breakfast. But sometimes oats can feel too heavy, waffles too time-intensive, and scrambled eggs just… boring. Sure, we can pop some bread in the toaster and call it a day, but there’s a better option.

While quinoa is commonly served as a side dish or protein-packed salad ingredient, it’s ideal for a.m. fare too.

Suitable for both sweet and savory moods and easy to throw together in minutes, breakfast quinoa is pretty much the perfect weekday morning meal — even when it’s not served oatmeal-style.

1. Dark Chocolate Quinoa Breakfast Bowl

Who doesn’t love eating chocolate for breakfast? We sure do, which is why we created this cocoa-infused recipe.

Sweetened with honey, mashed banana, and vanilla extract, it tastes like a decadent dessert, but it makes for an awesome pre- or post-workout snack or easy breakfast. For a little crunch, top with cacao nibs or chopped pistachios.

2. Spiced Chai Breakfast Quinoa

Though pumpkin spice might get all the attention, those in the know recognize that chai is another exceptional flavor.

Skip the lattes and have it with breakfast for an impressive 22 grams of protein. Refreshing ginger will wake up your taste buds while easing sore muscles after a tough morning workout.

3. Quinoa Banana Skillet Bake

Skillets aren’t limited to eggs and giant cookies. They produce delicious quinoa bakes, too.

Made with coconut oil, dates, shredded coconut, and nuts, this recipe looks as incredible as it tastes. Top with fresh berries for an extra fancy feel (and to boost your antioxidant intake). Make sure to save extra for the week, when you have little time to cook.

4. Mocha Latte Breakfast Quinoa

Did you give up your mocha habit for New Year’s? Punish your taste buds no more.

Try opting for this breakfast quinoa, which uses coffee, coconut water, vegan chocolate chips, and a coconut cream topping to create a treat that’s arguably better than the sugar-laden coffee shop favorite. (Hey, we say splurge on milk chocolate chips if you feel like it!)

5. Blueberry Almond Breakfast Quinoa Smoothie Bowl

Why drink a smoothie when you can eat it? Quinoa hasn’t escaped the smoothie bowl craze, and it’s a good thing, because you won’t be able to put your spoon down.

The grain is cooked in vanilla almond milk and then gets mixed into a fresh blueberry smoothie. Top with almonds you’ve toasted while the quinoa was cooking for a breakfast that’s full of fiber, protein, and pretty colors.

6. Raspberry Vanilla Almond Breakfast Quinoa

All you need are a few good ingredients to make breakfast seem special. Here, the blogger sticks to the basics. Tip: Make a large pot of quinoa ahead of time to keep the cook time to five minutes or less!

Combine vanilla almond milk (we like using unsweetened to keep it extra healthy), cinnamon, nutmeg, honey, cooked quinoa, sliced almonds, and fresh berries to create one of the easiest breakfasts ever.

7. Breakfast Quinoa Flakes with Stewed Blackberries and Basil Flowers

If you’re bored with dry, boxed cereals, it’s time to give these quinoa flakes, found near the oatmeal at your grocery store, a whirl.

We love that this recipe uses fresh herbs along with an easy, stovetop stewed berry mix, to get a flavor those other cereals wish they had. Top with chia seeds for an extra health boost.

8. Microwave Cinnamon Maple Breakfast Quinoa

When you need a quinoa fix but are short on time, this recipe is clutch. While the total cooking time depends on your microwave, you’ll have a hot breakfast in less than 10 minutes with little hands-on time.

It’s easy to customize with your favorite fixings, like sliced bananas, berries, or peaches. Be sure to keep the bowl covered so the quinoa doesn’t dry out.

9. Pumpkin Spice Breakfast Quinoa

You may be over the pumpkin craze, but it’s still a fun (and healthy) flavor to cook with. Use pumpkin purée, maple syrup, pumpkin pie spice, chopped pecans, and uncooked quinoa in this dish, and you’ll remember why it’s such a popular trend — whether it’s fall or not.

10. Strawberry and Coconut Overnight Quinoa

Have breakfast ready when the alarm goes off with this overnight quinoa. The instructions couldn’t be easier: Dump everything in a jar, stir, and refrigerate. Coconut milk gives this a luxuriously creamy texture, and maple syrup or a couple dashes of Stevia sweeten things up.

11. Blueberry and Coconut Breakfast Quinoa

OK, so berries and milk make for great breakfast quinoa. We’re sure you’ve picked up on that by now.

But what makes this recipe special is the addition of maple syrup, the coconut trifecta (coconut oil, coconut milk, and shredded coconut), and our favorite antioxidant source: blueberries. For extra fiber, top with a tablespoon of chia or hemp seeds.

12. Apple and Peanut Butter Breakfast Quinoa

We’re game for pretty much anything covered in melted peanut butter. This quinoa dish is cooked in coconut milk (though any milk will do), vanilla, and a dash of sweet spices, and topped with apples, creamy PB, and a handful of pecans.

To make it extra gourmet, toast the apple slices and pecans while the quinoa is cooking.

13. Banana Bread Breakfast Quinoa

Fresh baked banana bread not only smells like a dream, but it also tastes like one. Unfortunately, it isn’t always the healthiest (with added sugars and butter galore) and isn’t ideal for those avoiding gluten.

This recipe brings out the best banana bread flavors but sticks to nutritious ingredients like quinoa, walnuts, almond milk, and natural sweeteners so you can have the best of both worlds.

14. Warm and Nutty Cinnamon Quinoa

This recipe is for the dairy lovers. Made with regular milk, organic grains, agave, toasted pecans, and seasonal berries, it tastes like a healthier version of berry crisp. If breakfast isn’t your thing, serve as dessert with a small scoop of ice cream on top. Yum.

15. Strawberry Quinoa Pancakes

Bisquick’s getting the boot: You won’t turn back to the boxed stuff after making these. A mix of whole-wheat pastry and all-purpose flours ensure these pancakes aren’t too dense or cake-like.

Using red quinoa adds a little extra crunch and nuttiness, but other colors work just as well. The three-ingredient strawberry sauce is divine. Try making it with other berries, too.

16. Quinoa Whole Wheat Greek Yogurt Pancakes

These pancakes are what you need after an intense morning workout or to prepare for a long day. They get a double whammy of protein from cooked quinoa and Greek yogurt.

Applesauce and agave nectar lend sweetness and keep the cakes super fluffy. Finish ’em off with a homemade blueberry sauce.

17. Apple Spice Quinoa Pancakes

Too hungover lazy busy to whip up an apple pie? These pancakes are a close second.

With whole-wheat flour, flaxseeds, quinoa, and fresh apple slices, each cake is packed with flavor and nutrition — and ready in just minutes. Top with maple syrup, more chopped apples, and cinnamon, or just gobble down as is.

18. Zucchini Bread Quinoa Breakfast Cookies

You know when you make too many cookies the night before and are still sneaking in bites in the morning? These aren’t like that because they’re designed for morning nibbles.

Bananas and honey satisfy a sweet tooth quinoa, PB, and chia seeds bring on the protein and zucchini adds moisture and a smidge of veggies (every bite counts, right?). Eat these as you dash to work for a no-muss, no-fuss, make-ahead breakfast.

19. Peanut Butter and Banana Quinoa Bites with Chocolate Chips

Not only do these bites make a terrific grab-and-go breakfast, they also do double duty as a mid-afternoon snack. Bananas naturally sweeten things up. Adding creamy peanut butter means you’ll be full for hours. These make a big enough batch to share or save for the rest of the week.

20. Quinoa Cakes and Poached Eggs

Move over, Benedict. There’s a new egg dish in town. Reminiscent of both a hash brown and sausage patty, this quinoa is full of flavor. Chives! Shallots! Parmesan cheese! Garlic!

It’s enough to forget that they’re also full of protein and fiber. Brown these in the pan and top with a dripping poached egg for an impressive weekend breakfast.

21. Roasted Tomatoes with Eggs and Quinoa

This simple breakfast is a great excuse to using up leftover quinoa. It’s hearty, healthy, and easy to pack for work.

Broil tomatoes for a few minutes, toss cooked quinoa with cheese, then top with an egg and those gorgeous charred tomatoes. So much flavor, such little effort — just the way we like it.

22. Mediterranean Feta and Quinoa Egg Muffins

Fancy enough to be on a brunch menu, these Mediterranean-inspired muffins are like your favorite Greek salad in breakfast form.

After all, when spinach, tomatoes, olives, oregano, quinoa, and feta all party together, what can go wrong? Eat these chilled or reheated. You’ll love them either way.

23. Quinoa and Egg Breakfast Casserole

Are you a breakfast bake fan? If not, you should be. Recipes like this one prove how easy they are: Toss a bunch of your favorite healthy ingredients and eggs into a large baking dish (no need to precook the quinoa!), slide into the oven, and bask in the glory 45 minutes later.

This version uses spinach and fresh herbs, but you could easily use whatever else you have on hand.

24. Mini Ham and Cheese Quinoa Cups

Essentially a mini frittata, these portable cups are high in protein, low in calories, and super versatile. The classic ham and cheese combo with a dash of zucchini gets two thumbs up, but any ingredients you’d enjoy in an egg scramble would work.

Make a big batch over the weekend, and reheat a couple to take each morning throughout the week.


Serves: 2
Nutrition: 266 calories, 3.8 g fat (0 g saturated fat), 168 mg sodium, 51 g carbs, 5.8 g fiber, 17 g sugar, 6.8 g protein (calculated with almond milk and without optional toppings)

This Mixed Berry Breakfast Quinoa Porridge is bursting with antioxidants, flavonoids and fiber. One Harvard study demonstrated the flavonoid anthocyanin in strawberries, blueberries and blackberries improves blood flow, therein reducing the amount of plaque build up and actually lowered the risk of a heart attack in women who had eaten three or more servings of berries per week.

Get the recipe from Begin Within Nutrition.

Chocolate Amaranth Pudding

As we’ve noted before, amaranth has a gelatinous quality that makes it ideal for pudding. If you’re fan of rice pudding or tapioca, you’ll probably like this, too. Our version is spiced with a little ancho chile powder and ground cinnamon, and sweetened with coconut sugar. You can cook the amaranth in unsweetened coconut milk beverage found in the refrigerated section of health food stores (rather than the thicker, richer canned coconut milk you’d use in our Spring Vegetable Curry), or use almond milk if you prefer less pronounced coconut flavor.

  1. 3 cups unsweetened coconut OR almond milk
  2. 1 cup amaranth
  3. 1/4 teaspoon ground cinnamon
  4. 1/4 teaspoon ancho chile powder
  5. 1/8 teaspoon salt
  6. 1/2 cup coconut sugar, divided
  7. 2 large eggs
  8. 1/2 teaspoon vanilla extract
  9. 3 ounces dark chocolate, chopped
  10. Chopped walnuts, for garnish (optional)

Whisk together first 5 ingredients and 1/4 cup coconut sugar in a medium saucepan. Bring to a simmer over medium heat. Cover, and cook 25-30 minutes or until the amaranth is tender.

Whisk together the remaining 1/4 cup coconut sugar and eggs. Ladle about 1/2 cup of the hot amaranth mixture into the egg mixture, whisking constantly. Slowly whisk egg mixture into amaranth mixture in the pan. Cook 1 minute or until thickened. Remove from heat and stir in the vanilla. Gradually add the chocolate, stirring until it melts.

Fill a large bowl with ice water. Carefully set the pan into the ice bath and let the pudding cool to room temperature, stirring occasionally to prevent a skin from forming. Refrigerate at least 1 hour (pudding will continue to thicken as it chills). Serve garnished with chopped walnuts, if you like.

How Long Will the Pudding Last?

Chocolate chia pudding can be left in the fridge for about 4-5 days. This makes it an easy treat to make in a batch and enjoy over the course of a week.

If you make a large batch, you could even freeze it, then thaw as needed (for when the craving strikes). Meal prepped chia pudding for dessert? Oh yes. You’re welcome!