You’ll adore this Blended Chia Pudding – creamy, smooth, and perfect for breakfast or dessert! Chocolate Chia Pudding gets a creamy upgrade by adding coconut milk and blending until it’s extra smooth. If you’ve blended chia pudding in the past and ended p with a gritty texture, this method solves that problem. Perfect for those who don’t enjoy the “tapioca” texture of regular chia pudding!
A Creamy Smooth Blended Chia Pudding
If you aren’t a fan of the tapioca-like texture of chia pudding, then this is the solution for you!
This creamy blended chocolate chia pudding is made with creamy coconut milk, and is blended 3 times for maximum smoothness.
If you’ve ever tried to blend your chia pudding, you might have ended up with a “pudding” that had an unpleasant gritty texture. The first time I made it, I did!
The method I have developed solves this issue by soaking the chia seeds seeds prior to blending them – this allows them to soften and more efficiently blend.
It makes the perfect high fiber breakfast, snack or dessert, a nutrient that’s sometimes difficult to get enough of on a low carb or keto diet. The fiber in chia seeds improves gut health and aids in weight loss.
This method works for other flavors of chia pudding as well! Blend up some Lemon Chia Pudding, Matcha Chia Pudding, or even try adding some fresh blueberries or raspberries to the mix.
Add this to your meal prep! Pack it in larger containers for a breakfast option, or smaller containers for a dessert or snack. Who doesn’t want chocolate pudding for breakfast?
Topping breakfasts like this is the best part. Load on some berries, coconut, nuts and seeds, and make each bowl a new experience.
I make this with allulose, to make this a sugar free, dairy free chia pudding. Use whatever sweetener you love, such as maple syrup, coconut sugar, or stevia!
Chia pudding recipes are a great addition to a keto or low carb diet! They are high in fiber, easily prepped ahead, and can be made in a variety of flavors. Try my favorite Chocolate Chia Pudding, or this luscious Lemon Chia Pudding!
What You’ll Need
- Almond Milk (unsweetened, sub cashew or coconut milk beverage. Oat milk and rice milk will increase the carbs in this recipe. Soy milk and hemp milk will increase the protein.)
- Coconut Milk (from a carton or can, not “beverage”, for the creamiest texture. Or use coconut cream for an even creamier version!)
- Cacao Powder (or natural cocoa powder, unsweetened)
- Allulose or a Monk Fruit Sweetener with Eryrithritol (if not keeping this recipe sugar free, use maple syrup, honey, or medjool dates to sweeten the pudding.)
- Collagen (optional, but adds protein and an extra creamy texture!)
- Vanilla Extract (or a vanilla bean)
- Chia Seeds
- Optional High Protein Additions: To increase the protein content, add protein powder, cottage cheese, or Greek yogurt to add a boost of protein. Reduce the almond milk and replace the quantity with Greek yogurt or cottage cheese if using. Read this post on High Protein Chia Pudding for ideas!)
Topping Suggestions for Chia Seed Pudding Bowls
- Berries (blueberries, raspberries, strawberries, or blackberries!)
- Bananas (not low carb/ keto)
- Nuts and Seeds (almonds, walnuts, pecans, macadamia nuts, pumpkin seeds, hemp seeds)
- Coconut
- Whipped Cream (heavy whipping cream whipped with monk fruit sweetener or unsweetened)
- Greek Yogurt (make this protein packed by adding some greek yogurt to the bowl!)
- Shaved dark chocolate (or unsweetened), sugar free chocolate chips, or cacao nibs
Kitchen Tools:
- High Speed Blender, like a Vitamix or Blendtec work the best. This recipe will not work in a food processor.
- Storage Jars (I love these cute glass Weck jars. They come in a variety of sizes and are great for Sugar Free Raspberry Jam (made with chia seeds) or chia pudding.)
How to Make Blended Chia Pudding
Step 1: Add the almond milk, chia seeds, cacao powder, monk fruit, collagen, salt, and vanilla to a high-speed blender. Blend for 1-2 minutes, until the mixture is smooth. Allow to rest for 10 minutes.
Step 2: Add the coconut milk into the blender, and mix it in to help it start processing. Process for another 1-2 minutes, until the pudding is as smooth as possible. I like to do this a 3rd time by letting the pudding rest again, and blending it another 1-2 minutes, to break down the seeds as much as possible. The 3rd blend really helps smooth it out!
Step 3: Pour the pudding into storage containers. It should be thick, but will thicken further when it’s chilled.
Step 4: Top blended chocolate chia pudding with berries, nuts, or nut butter, as desired!
How to Store Blended Chia Pudding
Refrigerate chia pudding for 2-3 hours prior to serving to completely thicken.
Chia seed pudding stays good refrigerated for up to 5 days.
Top the pudding each day with berries, chocolate, nuts, and more, to add variety to your chia pudding!
FAQ & Flavor Variations
What Does Blended Chia Pudding Taste Like?
Blended chia pudding has a creamy texture, similar to a regular pudding. It is not 100% smooth, as chia seeds are high in fiber, and even in a high speed blender, the fiberous seeds can’t be totally broken down.
However, it has a sweet and chocolatey flavor, and is great for anyone who wants to switch things up, or who doesn’t like the tapioca consistency of a regular chia seed pudding.
Blended Berry Chia Pudding
Omit the cocoa powder, and add 1/2 cup of blueberries (fresh or frozen) and 1/2 cup of freeze dried strawberries or raspberries. The freeze dried berries add a lot of flavor that is hard to do with fresh raspberries and strawberries!
Matcha or Lemon Blended Chia Seed Pudding
If you’re wanting to blend vanilla, matcha, or lemon chia seed pudding, I suggest buying white chia seeds. This is purely to make it look more appetizing! Chocolate and berries will cover the black/gray look of blended chia seeds, but lighter colored puddings will not.
Blended Chia Breakfast Pudding
This is a good choice for busy mornings! If using this smooth chocolate chia pudding recipe for breakfast, add protein! I like to add a couple scoops of whey protein (unflavored) to the mix, and then top it with a dollop of Greek yogurt along with berries. This method can make this easily over 30 grams of protein per serving!
Other Chia Seed Recipes
Try this recipe? Be sure to share your cooking with me on Pinterest, Facebook, or Instagram, and tag @BlissfullyLowCarb !
Blended Chocolate Chia Pudding
Equipment
- Vitamix” class=”wprm-recipe-equipment-link”>High Speed Blender *check Amazon for refurbished Vitamix blenders! I've used mine for over 5 years.
Ingredients
- 1 1/2 cups almond milk unsweetened
- 1/4 cup cacao powder or natural cocoa powder
- 1/4 cup monk fruit sweetener
- 40 g collagen optional, but adds a creamy texture
- 1 teaspoon vanilla
- pinch sea salt
- 3/4 cup chia seeds
- 1 1/2 cups coconut milk canned or in paper cartons, not beverage
Instructions
- Add the almond milk, chia seeds, cacao powder, monk fruit, collagen, salt, and vanilla to a blender. Blend for 1-2 minutes, until the mixture is smooth. Allow to rest for 10 minutes.
- Add the coconut milk into the blender, and mix it in to help it start processing. Process for another 1-2 minutes, until the pudding is as smooth as possible. I like to do this a 3rd time by letting the pudding rest again, and blending it another 1-2 minutes, to break down the seeds as much as possible.
- Pour the pudding into storage containers. It should be thick, but will thicken further when it’s chilled.
- Top blended chocolate chia pudding with berries, nuts, or nut butter, as desired!
Can I use all almond milk if I can’t have coconut milk?
You can! It’s not as creamy/sweet, so I suggest adding a little additional vanilla and sweetener to make up for it.