Vegan Coconut Cacao Chia Pudding

Vegan coconut cacao chia pudding.

If you’re trying to omit sugar, but still crave something sweet in the afternoon, or for dessert, then I got you covered.  This vegan coconut cacao chia pudding honestly tastes like bittersweet chocolate mousse, but there is “NO SUGAR.” I created this chia pudding when I was on my candida cleanse, as I was not allowed any sweets or natural sugars, so I had to get a bit creative when those cravings hit. By the way, I’m going to be hosting a sugar cleanse starting November 1st with some of my followers on instagram, so follow me over there and let me know if you want to be part of it! We will all be supporting each other and sharing what’s working etc.  I also have a video of me making this coconut cacao chia pudding on instagram and showing some of my favorite thing to top it with. 

Unsweetened coconut milk is naturally sweet, so it pairs beautifully with the raw cacao, and brings out it’s chocolate flavor. My 14 year old who is a total sugar fiend, thinks this tastes great. Even if you’re not looking to cut out sugar, this is an amazing healthy snack, or dessert that you can feel good about eating. I mean when was the last time you ate something sweet that was good for you?

Facts about chia seeds.

  • They’re an excellent source of anti-inflammatory Omega-3 fatty acids.
  • They’re high in fiber and contain more protein than most plant foods.
  • They also contain more calcium than milk. Say what!?

Facts about organic raw heirloom cacao:

  • Raw cacao is essentially chocolate in its purest form, and there is no added sugar.
  • It has 40x more antioxidants than blueberries, twice the antioxidants of red wine and three times that of green tea. Raw cacao powder is exceptionally high in flavonoids (antioxidant activity). The flavonoids in raw cacao have been linked with heart health benefits, including increasing good cholesterol (HDL) and lowering blood pressure.
  • Cacao is also loaded with iron, and is one of is the highest plant-based source of iron known to man.
  • Raw cacao is also one of the highest plant-based sources of magnesium. Magnesium is important for a healthy heart and helps turn glucose into energy enabling your brain to work with laser-sharp clarity and focus.
  • Cacao contains more calcium than regular cow’s milk.

With all that being said, what’s stopping you from making this?

Vegan coconut cacao chia pudding.

Vegan Coconut Cacao Chia Pudding

serves 1

Note: one can of coconut milk can make 3 chia puddings, so I usually make up 3 of these at a time. I also have a vanilla coconut pudding that I will post next.

  • 1/2 cup unsweetened canned coconut milk – I love Native Forest Simple, as it has no guar or gums and comes in BPA free cans – make sure to shake the can, and get the one where you can hear the milk swishing around, as it will be easier to work with.
  • 2 tablespoons chia seeds
  • 1 teaspoon vanilla extract I love this vanilla from Morton and Bassett, as it doesn’t have added sugar 
  • 1 tablespoon raw cacao powder – I love this one from Anima Mundi, as it’s an heirloom cacao, meaning there are no foreign pollination or seeds added in the mix of its reproduction.
  • Pinch pink Himalayan sea salt

Toppings:

  • I love these raw cacao wafters from Imlakesh- They add a nice crunch to the chia pudding when it’s at room temp, or melt into the chia pudding when it’s served warm. I also put these in my oatmeal and they melt like chocolate, but they are 100% pure cacao and contain no sugar. Imlakesh will have the cacao wafers back on their site in November, but in the meantime check out their site for more organic super foods and use code marinmama10 to save 10% off your order
  • Unsweetened coconut
  • Smashed raspberries

In a jar with a lid, add the coconut milk, chia seeds, vanilla, raw cacao, and pinch of pink Himalayan sea salt. I love my ball jars, but I also love recycling other jars and using them.

Ingredients for vegan coconut cacao chia pudding.

Using a whisk give mixture a good stir to incorporate everything. Let the mixture rest for 10 minutes, give it another stir with a whisk to make sure everything is mixed together, and there are no chia clumps.

Let chia pudding rest for 10 minutes at room temp until it thickens to a pudding consistency if you want to enjoy it now, or refrigerate it overnight.

This pudding is best served at room temp or warm, so if refrigerating, heat it up in the microwave for 15-20 seconds, or you can just take it out of the fridge in the morning and let it come to room temp so you can enjoy come mid-afternoon.

You can top this chia pudding with the above toppings, or just eat it as it!  It tastes great on it’s own.

This chia pudding will last 4-5 days

Try my vegan vanilla coconut chia pudding. I love this one for breakfast!

Vegan vanilla coconut chia pudding.

Love easy overnight jarred breakfasts? Then try my overnight refrigerator steel cut oats with strawberries and chia.

overnight refrigerator steel cut oats with chia and strawberries

I also have another amazing overnight oats that takes 3 minutes to toss together. GF overnight oats with hemp and chia.

GF overnight oats with hemp and chia.

 

With love Jackie

Vegan Coconut Cacao Chia Pudding

5 from 1 vote
Recipe by Jackie
Servings

1

servings

This vegan coconut cacao chia pudding honestly tastes like bittersweet chocolate mousse, but there is "NO SUGAR." Unsweetened coconut milk is naturally sweet, so it pairs beautifully with the raw cacao and brings out it's chocolate flavor.

Ingredients

  • 1/2 cup unsweetened canned coconut milk – I love Native Forest Simple, as it has no guar or gums and comes in BPA free cans – make sure to shake the can, and get the one where you can hear the milk swishing around, as it will be easier to work with.

  • 2 tablespoons chia seeds

  • 1 teaspoon vanilla extract I love this vanilla from Morton and Bassett, as it doesn’t have added sugar 

  • 1 tablespoon raw cacao powder – I love this one from Anima Mundi, as it’s an heirloom cacao, meaning there are no foreign pollination or seeds added in the mix of its reproduction

  • Pinch pink Himalayan sea salt

  • Topping ideas
  • I love these raw cacao wafters from Imlakesh- They add a nice crunch to the chia pudding when it’s at room temp, or melt into the chia pudding when it’s served warm. I also put these in my oatmeal and they melt like chocolate, but they are 100% pure cacao and contain no sugar. Imlakesh will have the cacao wafers back on their site in November, but in the meantime check out their site for more organic super foods and use code marinmama10 to save 10% off your order

  • Unsweetened coconut

  • Smashed raspberries

Directions

  • In a jar with a lid, add the coconut milk, chia seeds, vanilla, raw cacao, and pinch of pink Himalayan sea salt. I love my ball jars, but I also love recycling other jars and using them.

     
  • Using a whisk give mixture a good stir to incorporate everything. Let the mixture rest for 10 minutes, give it another stir with a whisk to make sure everything is mixed together, and there are no chia clumps.

  • Let chia pudding rest for 10 minutes at room temp until it thickens to a pudding consistency if you want to enjoy it now, or refrigerate it overnight.

  • This pudding is best served at room temp or warm, so if refrigerating, heat it up in the microwave for 15-20 seconds, or you can just take it out of the fridge in the am and let it come to room temp so you can enjoy come mid-afternoon. You can top this chia pudding with the above toppings, or just eat it as it!  It tastes great on it’s own.

  • Note: one can of coconut milk can make 3 chia puddings, so I usually make up 3 of these at a time. I also have a vanilla coconut  pudding that I will post next.

Did you make this recipe?

Tag @marinmamacooks on Instagram and hashtag it #MarinMamaCooks

Like this recipe?

Follow us @marinmama on Pinterest

Did you make this recipe?

Follow us on Facebook

Nourish your inbox!

More to explore

Leave a Comment

Your email address will not be published.

Scroll to Top