Brownie Batter Chia Seed Pudding

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This Brownie Batter Chia Seed Pudding is brownie batter flavored! It’s just like licking the batter out of the bowl. It tastes like a naughty dessert but it’s really a healthy one! This recipe uses chia seeds, mixed with cocoa powder and creamy coconut milk, sweetened with raw honey or your preferred sweetener. 

 

 

Remember when you were a kid and you used to lick the batter from the bowl when your mom was baking something?  

That was sooo good!  

I still lick the batter from the bowl!

This Brownie Batter Chocolate Chia Seed Pudding reminds me sooo much of brownie batter!

It’s so easy to make too!  It always amazes me how just a few tablespoons of chia seeds thicken up and turn into pudding.  

I hope you enjoy this easy snack or dessert (whatever you classify it as). If you want more snack ideas make sure to check out my ebook, The Grain-Free Snacker or for easy Paleo desserts checkout Indulge. My print cookbook Ditch the Wheat has a whole chapter devoted to Paleo snacks.

Can you tell I have a sweet tooth!

Chocolate Chia Seed Pudding Tools

For this recipe you will need:

Small bowl

Measuring spoons and cups 

Whisk 

Airtight storage container for storage

 

 

Brownie Batter Chia Seed Pudding Recipe

Author: Carol Lovett

Prep time: 5 minutes

Chill time: 2 hours

Yield: 1 serving

Chocolate Chia Seed Pudding Ingredients

3/4 cup coconut milk
1 tablespoon cocoa powder
1 tablespoon raw honey or preferred sweetner (use stevia or monk fruit for keto)
1 teaspoon lemon juice
Pinch of Himalayan sea salt
2 tablespoons chia seeds

How to Make Chocolate Chia Seed Pudding

1. In a small bowl, gently whisk the coconut milk, cocoa powder, raw honey, lemon juice, and salt until just blended.
2. Whisk in the chia seeds; let stand 5 minutes. Stir to distribute the seeds if they have settled.
3. Cover and refrigerate for at least 2 hours before eating.
4. Spoon the pudding into 1 serving bowl or glass and serve.
5. Top with desired toppings.  I used banana slices and chopped pecans.

 

How do store chia seed pudding?

Chia seed pudding will last 5 days if you store them in an airtight container in your refrigerator. You can also keep them stored in your freezer for up to 3 months. 

How can I make this chia pudding keto-friendly?

You can easily make this chia pudding keto-friendly by using erythritol instead of raw honey.

Can I use a different milk instead of coconut milk?

I love using coconut milk because it is dairy-free and adds a creaminess but you can use any milk you want like almond milk, oat milk, regular milk etc.

 

Yield: 1

Brownie Batter Chia Seed Pudding

Print

This Brownie Batter Chia Seed Pudding is brownie batter flavored! It's just like licking the batter out of the bowl. It tastes like a naughty dessert but it's really a healthy one! This recipe uses chia seeds, mixed with cocoa powder and creamy coconut milk, sweetened with raw honey or your preferred sweetener. 

Prep Time 5 minutes

Additional Time 2 hours

Total Time 2 hours 5 minutes

Ingredients

• 3/4 cup coconut milk
• 1 tablespoon cocoa powder
• 1 tablespoon raw honey or preferred sweetner (use stevia or monk fruit for keto)
• 1 teaspoon lemon juice
• Pinch of Himalayan sea salt
• 2 tablespoons chia seeds

Instructions

1. In a small bowl, gently whisk the coconut milk, cocoa powder, raw honey, lemon juice, and salt until just blended.
2. Whisk in the chia seeds; let stand 5 minutes. Stir to distribute the seeds if they have settled.
3. Cover and refrigerate for at least 2 hours before eating.
4. Spoon the pudding into 1 serving bowl or glass and serve.
5. Top with desired toppings.  I used banana slices and chopped pecans.

Nutrition Information:

Yield:

1

Serving Size:

1
Amount Per Serving: Calories: 536Total Fat: 44gSaturated Fat: 33gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 125mgCarbohydrates: 36gFiber: 9gSugar: 17gProtein: 8g

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