Cacao Blended Chia Pudding
Five minutes hands-on, no cooking, blended so it's silky instead of gritty, with real chocolate flavor from raw cacao. The kind of healthy breakfast that makes you go back for seconds.
Equipment
- High-speed blender
- Small jars or containers (4-8 oz each)
- Measuring cups and spoons
Ingredients
Pudding Base
- 1/4 cup raw cacao powder (25 g)
- 1 scoop vanilla protein powder (30 g, optional)
- 1/2 cup chia seeds (80 g)
- 2.5 cups soy milk (590 ml)
- 3 Medjool dates, pitted
Toppings (per serving)
- 2 tbsp dairy-free yogurt (soy or coconut)
- 1 tbsp pistachios, roughly chopped (7.5 g)
- 1/4 cup raspberries (30 g)
Instructions
- In your blender, combine the cacao powder, protein powder (if using), chia seeds, soy milk, and pitted dates. Blend on high for 60 to 90 seconds until completely smooth – no visible chia seeds, no date chunks. The mixture will look thin; don't worry.
- Pour the mixture evenly into jars (about three-quarters full). Seal with lids and refrigerate for at least 1 hour, but preferably overnight. The longer it sits, the thicker it gets.
- When ready to serve, stir the pudding briefly. Top with a generous spoonful of yogurt, then scatter raspberries and chopped pistachios on top. Serve immediately.
Notes
Key tips: Don't skip the full 60-90 seconds of blending – that's what makes it silky instead of gritty. If your dates are dry, soak them in hot water for 10 minutes first. For best results, let the pudding rest overnight. Leftovers keep for up to 5 days in the fridge; stir before serving. To make a nut-free version, skip the pistachios and use sunflower seeds or toasted coconut flakes.