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“I made this last night and had for breakfast. I added blueberries and walnuts. It was delicious. I love it. Definitely my go to brekky or afternoon snack. Yummy 😋 Thanks for the recipe.”
These Chocolate Pistachio Chia Puddings are so versatile they make a perfect breakfast to start the day and a great post-work snack, and I also love to make a mini version for a decadent-tasting but oh-so-nourishing dessert. They are naturally high in protein with 19 g per serving without using any protein powder, packed with omega-3s, iron, and antioxidants thanks to the combination of cacao, chia seeds, tofu, and raspberries. Best of all, they require less than 15 minutes of prep and hold very well, making them a great addition to your meal prep rotation. If you love prep-ahead breakfasts, try my high-protein blueberry baked oats, banoffee overnight oats, or carrot cake baked oats next.
Why I Love This Recipe
- Iron-Rich: With 7 mg of iron, this recipe boosts your daily iron intake.
- High in Protein: Each serving has 19 g of protein, making it an excellent choice for a fulfilling breakfast.
- Rich in Fiber: With 15 g of fiber, it helps in digestive health.
- Calcium Boost: Offers 291 mg of calcium per serving.
- Low in Sodium: Only 70 mg of sodium per serving, perfect for a low sodium start to the day.
Ingredient Notes
- Silken Tofu: Adds a creamy texture and some extra protein.
- Chia Seeds: These tiny seeds are a powerhouse of nutrients packed with fiber and omega-3 fatty acids.
- Raw Cacao: Is minimally processed and retains its high antioxidant levels.
- Soy Milk: Feel free to use almond or oat milk as alternatives.
- Pistachios: A delicious way to boost the protein and healthy fat content.
How to Make This Recipe (Summary)
Start by blending the silken tofu with cacao powder, coconut, maple syrup, and soy milk until smooth. Combine this mixture with chia seeds in a container and let it set in the fridge overnight. Prepare the pistachio cream by blending soaked pistachios with soy milk, vanilla extract, and maple syrup and refrigerating overnight. Layer the pudding with pistachio cream and top with raspberries and crushed pistachios when serving. View the recipe card below for detailed instructions.
Variations and Tips
- Add Cacao nibs: For extra richness, sprinkle some cacao nibs between layers.
- Use Seasonal Fruits: Substitute raspberries with seasonal fruits like blueberries or sliced strawberries for a different taste and look.
- Coconut Whipped Cream: Top with coconut whipped cream for an extra decadent dessert.
- Meal Prep: Prepare multiple servings and store in the fridge for an easy grab-and-go breakfast option. Use fresh raspberries, or add them just before serving if you plan on keeping them for a few days to avoid moldy or mushy berries!
- Sweetness: Adjust the sweetness to your taste by using more or less maple syrup. The good thing with chia pudding is that you can always add a little more once it’s set.
- If you like this recipe you will love our Strawberry Matcha Chia Pudding, Pina Colada Chia Pudding, or Cacao Blended Chia Pudding (High-Protein) for a different texture!
Why You’ll Love This Chocolate Pistachio Chia Pudding TLDR
- Nutritious
- Delicious
- Quick Prep
- Satisfying
- High-Protein
Chocolate Pistachio Chia Pudding
Ingredients
- 10.5 oz (300 g) silken tofu
- 2 tbsp (12 g) raw cacao powder
- 2 tsp (2 g) shredded coconut
- 2 tbsp (30 ml) maple syrup
- ¾ cup (175 ml) soy milk
- 6 tbsp (72 g) chia seeds
Pistachio Cream
- ¼ cup (30 g) raw pistachios - soaked in hot water for 30 minutes and peeled
- ¼ cup (60 ml) soy milk
- 1 tsp (5 ml) vanilla extract
- 1 tsp (5 ml) maple syrup
Topping Ideas
- 1 cup (120 g) raspberries
- 1 tbsp (8 g) crushed pistachios
Instructions
- For the chia pudding, add the silken tofu, cacao powder, coconut, maple syrup, and milk to a blender and blend until perfectly smooth.
- In a lidded container, add the chia seeds and the blended cacao liquid. Stir well to combine. Allow the chia to bloom in the refrigerator overnight. Stir well before serving.
- For the pistachio cream, soak the pistachios in hot water for 30 minutes. Drain and remove the skin (it’s okay if some skin remains, but the more you remove, the smoother and greener the cream will be).
- In a small blender, add the soaked and peeled pistachios, soy milk, vanilla extract, and maple syrup. Blend until perfectly smooth. Place in the refrigerator to set overnight (the texture will thicken).
- To serve, layer the cacao chia pudding, followed by the pistachio cream, raspberries, and crushed pistachios. Enjoy!
Video
Per Serving/Portion
FAQ
Yes, all ingredients are naturally gluten-free.
It stays fresh for up to 4 days when stored properly in an airtight container.
Yes, any plant-based milk like almond or oat milk works great in this recipe.
The texture of flax wouldn’t be ideal in this pudding. I’d recommend sticking to mostly chia, with a sprinkle of flaxseed mixed in if you’d like to add some.
Your favorite plant-based yogurt is a great soy-free replacement for the tofu in the pudding base.
You might also like
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Sweet Potato Hot Pockets (Gluten-Free) -
Viral Crispy Rice Paper Nuggets (Vegan)
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Blended Blueberry Oats
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Brownie Baked Oats with High-Protein Icing (Dairy-Free)
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Matcha Tiramisu Overnight Oats
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No Bake Mini Chocolate Tart (GF)
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Gluten-Free Sweet Potato Brownies
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Protein Edamame Avocado Spread
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Viral Soup Dumpling Lasagna (Vegan version)
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I used my Magic Bullet to blend the chocolate mixture, but it was too large for the pistachio cream. My Cuisinart Mini-Mate was too small, so I didn’t achieve the desired creamy texture. What blender do you recommend?
Hi Dell, sorry you had difficulties with this! I used the small attachment on my Vitamix. If your blender is too large for the sauce, I’d recommend doubling the batch. The extra can be used to drizzle over oats, pancakes, or ice cream, it’s such a delicious topping 💚
Can we use any other ingredient instead of maple syrup?
You could use your sweetener of choice. As it might differ in sweetness from maple syrup, start with a little and adjust to taste 🙂
Another question related to the texture (because I had a texture problem as well): is it possible that if my pistachio soaked for too long (like more than an hour), it doesn’t get creamy?
Hi Gen, do you mean it still has bits and pieces in it? It’s most likely a blender issue. Which blender are you using?
Hi can I substitute tofu? What would you recommend as an alternative. Thank you
Love your recipes
Some yogurt could be good 😊
How many servings does this recipe make??
This recipe was written to make 3 servings, you can find the number just above the ingredient list, and adjust it to your preference 🙂