Chia seeds are a fantastic addition to any diet, as they are rich in fiber, healthy fats, minerals, and protein. However, many of you have shared that you don’t love the texture of classic chia pudding. That’s why I’m excited to share this Cacao Blended Chia Pudding recipe! Blending the chia not only completely changes the texture (trust me, it’s so different!), but it also makes the nutrients more bioavailable, meaning our bodies can absorb more of them.
Combined with antioxidant-rich cacao and berries, this recipe makes a nourishing, protein-rich breakfast or snack, with 20 g of protein per serving. It tastes so indulgent that we’ve even been enjoying it for dessert!
Each serving is also packed with minerals like iron and magnesium, making it a satisfying and wholesome option that keeps you feeling your best!
Why I Love This Recipe
- High-protein, packed with 20 g of protein per serving.
- Great source of fiber with 13 g per serving.
- Rich in antioxidants from cacao powder, which may help lower blood pressure and improve blood flow to your brain and heart.
- Incredibly versatile—perfect for breakfast, a snack, or even dessert, plus you can customize it with various toppings.
- Easy to meal prep and keeps for 4 days in the fridge, so you can batch-prep it for the week.
Ingredient Notes
- Chia seeds: A great source of fiber and ALA omega-3s fatty acids. I always recommend eating them once soaked with water or another liquid, like in this recipe. They absorb a lot of liquid once ingested, so if you’re eating them dry, make sure to consume enough water to avoid digestive discomfort.
- Cacao powder: A true superfood! Packed with flavonols, it may help reduce inflammation and improve heart health and blood flow. It also has positive effects on skin elasticity and wrinkles. Cacao is rich in magnesium and provides a deep, rich chocolate flavor. Cacao is raw and minimally processed, so it has more nutrients than cocoa. Cacao contains some caffeine, so if you’re sensitive, I recommend avoiding it at night.
- Soy milk: A great source of plant-based protein and calcium if you choose a fortified option, which I recommend. It is creamy yet neutral in taste. Each cup contains 8 to 10 g of protein, making it a very convenient and budget-friendly choice to up your daily protein intake.
- Medjool dates: These add natural sweetness without refined sugar. They’re also rich in fiber and minerals like potassium. If using regular dates, soak them in hot water to soften.
- Raspberries: Delicious, sweet, and rich in polyphenols. To increase the antioxidant content of our treat, they pair perfectly with the richness of the cacao.
- Vanilla protein powder: Optional, but it really amplifies the protein content. If you skip it, you can reduce the milk a bit and add vanilla extract for flavor.
How to make this recipe (summary)
Start by adding the cacao powder, protein powder, chia seeds, dates, and soy milk to a high-speed blender. Blend everything until perfectly smooth, ensuring no lumps. Transfer the mixture into jars of your desired size. Let it set for at least 1 hour, preferably overnight, in the fridge to let the chia seeds thicken. Top the chia pudding with dairy-free yogurt, fresh raspberries, and chopped pistachios just before serving. View recipe card below for detailed instructions.
Variations and Tips
- Substitute the soy milk: You can use almond milk or oat milk instead if you prefer. Just keep in mind that different plant-based milks have different nutrient profiles.
- Swap the toppings: Instead of raspberries, try strawberries, blueberries, or even sliced bananas. For the nuts, almonds, macadamia, or walnuts would be delicious as well.
- Make it even higher in protein: Add another scoop of protein powder or some hemp seeds to the pudding mixture.
- Don’t skip the setting time: Let the chia pudding sit for at least an hour, preferably overnight, to get that thick, pudding-like texture.
- Make it ahead: This pudding keeps for up to 4 days in the fridge, making it perfect for meal prep. Just add your toppings right before serving.
- Blend or leave whole: Blending the chia creates a smooth texture and makes some nutrients more bioavailable, but it does not mean there are none if consumed whole. Remember, healthy food is only healthy if you actually consume it, so I invite you to experiment and pick your favorite texture. Some delicious recipes keep the seeds whole: Strawberry Matcha Chia Pudding, Chocolate Pistachio Chia Pudding, Pina Colada Chia Pudding, Banoffee Chia Pudding.
Why You’ll Love This Cacao Blended Chia Pudding TLDR
- Protein-packed
- Rich in fiber
- Antioxidant-rich
- Easy to make
- Perfect for meal prep
Cacao Blended Chia Pudding
Video
Equipment
Ingredients
Pudding Base
- ¼ cup unsweetened raw cacao powder
- 1 scoop vanilla protein powder (optional – see notes)
- ½ cup chia seeds
- 2.5 cups soy milk
- 3 Medjool dates (pitted)
Toppings
- ½ cup dairy-free yogurt (I used soy)
- 2 tbsp pistachios (roughly chopped)
- 1 cup fresh raspberries
Instructions
- In a high-speed blender, add the cacao powder, protein powder, chia seeds, Medjool dates, and soy milk. Blend until perfectly smooth.
- Transfer into jars of desired size, and allow to set for at least 1 hour, but preferably overnight.
- When ready to serve, top the pudding with soy yogurt, fresh raspberries, and pistachios. Enjoy!
Notes
Per Serving
FAQ
Yes, it’s naturally gluten-free as long as you use certified gluten-free ingredients.
Yes, simply omit the protein powder and reduce the soy milk by 1/4 cup. You can add 1.5 tsp of vanilla extract to maintain the flavor.
It will keep for up to 4 days in the fridge in an airtight container. Add toppings just before serving for the best texture.
Freezing chia pudding can change the texture, so I don’t recommend it for this recipe. It’s best enjoyed fresh or refrigerated.
Cacao is raw, minimally processed, and has more antioxidants than cocoa. It’s more bitter, but the health benefits make it worth it!
Delish!
So happy you liked it!
Very good
So happy you liked it 💚
This is a wonderful recipe. Thank you for sharing. I love the flavor of this recipe just as you wrote it.
Thanks so much Jc, I’m so happy to hear that 💚
Very nice recipe chef 👍👌👏. Thank you for your effort 🌞😎.
So happy you liked it Jasson 🙂
Hi there. What brand soy yogurt did you use? Thank you!
Kingsland
You’re going to love this Cacao Blended Chia Pudding recipe! Make sure to rate it 5 stars and leave a comment if you enjoyed it!