Dark Chocolate Chia Pudding
A rich and decadent chocolate chia pudding that doubles as a sweet iron-rich treat. Made with dark cocoa powder and chia seeds, two surprisingly potent sources of iron, for a guilt-free dessert.
Ingredients
- ½ cup chia seeds
- 2 cups milk (dairy or plant-based)
- 3 tbsp dark cocoa powder
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- ¼ tsp cinnamon
- 1 pinch sea salt
- 1 oz dark chocolate (70%+), shaved
- ¼ cup fresh raspberries
Method
- In a medium bowl or mason jar, whisk together milk, dark cocoa powder, maple syrup, vanilla extract, cinnamon, and sea salt until the cocoa is fully dissolved with no lumps.
- Add chia seeds and whisk vigorously to combine. Let sit for 5 minutes, then whisk again to prevent clumping.
- Cover and refrigerate for at least 4 hours, or ideally overnight, until the mixture has a thick pudding-like consistency.
- Before serving, stir well and adjust consistency. Add a splash of milk if too thick.
- Divide among four serving dishes. Top with shaved dark chocolate and fresh raspberries.
Chef's note: Both chia seeds and dark cocoa powder are excellent sources of iron. The raspberries on top provide vitamin C which enhances iron absorption from plant sources. Use 70% or higher dark chocolate for the most iron benefit. This pudding keeps in the refrigerator for up to 5 days, making it perfect for weekly meal prep. Each serving provides about 27% of the daily recommended iron intake.
Nutrition per serving
265kcal
8gprotein
30gcarbs
13gfat
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