Chocolate Tahini Chia Pudding (Printable Version)
Creamy cocoa-tahini blend with chia seeds. Rich, nutritious, and effortlessly simple.
# Ingredient List:
→ Chia Pudding Base
01 - 2 cups unsweetened almond milk
02 - 1/2 cup chia seeds
03 - 1/4 cup pure maple syrup
04 - 1/3 cup tahini
05 - 1/4 cup unsweetened cocoa powder
06 - 1 tsp vanilla extract
07 - 1/8 tsp fine sea salt
→ Optional Toppings
08 - 2 tbsp chopped dark chocolate
09 - 2 tbsp roasted sesame seeds
10 - Fresh berries or sliced banana
# How to Make It:
01 - Whisk together almond milk, tahini, maple syrup, cocoa powder, vanilla extract, and sea salt in a medium mixing bowl until smooth and fully combined.
02 - Add chia seeds to the mixture and whisk vigorously to distribute evenly and eliminate any clumps.
03 - Cover the bowl and refrigerate for at least 4 hours or overnight. Stir once after 30 minutes to prevent seeds from settling and clumping.
04 - Stir the thickened pudding again to ensure uniform texture, then spoon into individual serving glasses or bowls.
05 - Top with chopped dark chocolate, roasted sesame seeds, and fresh fruit as desired. Serve chilled.
# Expert Advice:
01 -
- It tastes like dessert but powers you through a morning without any sugar crash
- The texture becomes impossibly creamy, almost like a sophisticated mousse
02 -
- That initial whisk after adding chia seeds is non negotiable unless you want weird gelatinous clumps
- Stirring at the 30 minute mark prevents the seeds from settling into a concrete like layer at the bottom
03 -
- Room temperature ingredients whisk together much more smoothly than cold ones
- If your tahini is separated warm it slightly first or you'll never get the lumps out