Overview

This is a delicious raw chocolate chia pudding recipe. If you get the ratios right, it tastes like melted chocolate ice cream.
  • Prep Time

    5 min
  • Total Time

    3 hours 5 min
  • Suggested Servings

    4 servings
  • Shelf Life

    3 days in fridge
  • Equipment

Ingredients

Nutrition Facts

Directions

  • 1. Blend cashews and water until nice and smooth.
  • 2. Add everything else (except the chia seeds). Blend again.
  • 3. Place the chia seeds in a bowl. Add the blended mixture. Stir thoroughly to ensure the chia seeds are well distributed.
  • 4. Cover and refrigerate overnight (or for at least 1 hour - ideally longer). (The purpose for refrigerating is to allow the chia seeds to plump up over time. They will increase approximately 10 times their size! And they will thicken the pudding in a few hours.)
  • 5. Eat in the morning or for dessert in the evening! Stir well again before eating.

The Rawtarian's Thoughts

By The Rawtarian

Another chia pudding recipe for you! And this one has a how-to tutorial to match :)

This is a delicious raw chocolate chia pudding recipe. If you get the ratios right, it tastes like melted chocolate ice cream.

If you have trouble finding chia seeds in your local community, try requesting that your local health store bring them in. They can also be ordered online here.

Nutrition Overview

B+grade
  • This recipe is very low in Carbohydrates.
  • This recipe is low in Calories, and Sodium.
  • This recipe is a good source of Protein, Dietary Fiber, and Iron.
  • This recipe is a noteworthy source of Calcium, Vitamin B6, and Vitamin K.

Printable Recipe (PDF)

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Photos

Comments and Reviews

Top voted

161 votes
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Hi Kim, yes, try macadamia nuts

151 votes
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Can this be made with a nut other than cashew, almond or peanut? (I'm intolerant to them.)

135 votes
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I love this recipe! Tastes great and is SO, SO easy!

Thanks heaps!

All

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This was really good ! I added dates and some Coco flakes on top when done. Yum!

Posted from The Rawtarian's Raw Recipes App

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Mmm, I bet that did taste yummy, Gulli! :)

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Nevermind I'm mixing it up with the fruit one sorry :)

Posted from The Rawtarian's Raw Recipes App

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:)

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just curious, did this recipe change at all from a year ago? For some reason it's not tasting the way it use to :(

Posted from The Rawtarian's Raw Recipes App

48 votes
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I was wondering if there was something else I could use instead of cashews?

52 votes
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Hi Eggy!

The cashews are there for creaminess. I suppose you could use a banana instead - but it will alter the flavor.

60 votes
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This pudding is delicious, I added 3 tbsp of hemp hearts to make it even healthier

Posted from The Rawtarian's Raw Recipes App

71 votes
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Hi Bella,

Nice tweak! Yum

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Hi, I love those ideas for most of your recepies (I don't like mashrooms :) ). I was just wondering is it possible to replace cocoa powder in all your recepies with carob powder - unit for unit? Have you ever tried it?
Thank you

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Hi Kristina,

Yes, you can use carob instead of cacao. I don't use carob very often myself, but when I do use it I use this ratio (since carob has a weaker flavor than cacao):

For every 1 part cacao I use 1.5 parts carob :)

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kat's Review

Raw chocolate chia pudding recipe
5
5 out of 5

can you replace the chia seeds with ground flax meal?

92 votes
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Hi Kat, No sorry, you cannot replace the chia seeds with ground flax! This is because the chia seeds plump up like tapioca, whereas flax seeds do not do the same thing :( sorry

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healthgrrl's Review

Raw chocolate chia pudding recipe
5
5 out of 5

Simply incredible! I blended my chia seeds and love the resulting pudding!

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So glad you enjoyed the pudding, Christine! I love chia puddings. Perfect comfort food. I cannot leave them sitting in the fridge for very long :)

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Hollie Mae's Review

Raw chocolate chia pudding recipe
5
5 out of 5

I hope I am not over posting on here but this just in... It is not the stevia that I over did. It was the chocolate. The pudding is a bit bitter because I used to much chocolate and the stevia is a bit bitter on it's own so it doesn't cover it up. But I am digging this pudding like you wouldn't believe. I would go a bit less on the chocolate to account for the stevia. Or I might make the vanilla version next time. But this is the first time I have had chia and it is such a treat in this dish.

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Aah, that makes sense, Hollie Mae. Thank you for sharing. Glad you were still enjoying it! Sounds like the texture tickled your tongue in the right way, anyway!

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Hollie Mae's Review

Raw chocolate chia pudding recipe
5
5 out of 5

Well I made it. I can see where honey or dates would make this irresistible. It is still pretty good. I used sunflower instead of cashew. I used stevia instead of honey. I am three days no sweets and kinda wanting a sweet kick. This might help me. It was edible. I kind of over stevia'ed it. I can see myself making it again. Thank you for the fab inspiration. I can't get enough of your recipes. I am making all kinds of them today. Including celery soup. BTW I looked at your sign up portion. I was wondering are there more recipes in the pay part of the site?

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Hi Hollie Mae, thanks for sharing your experiences with stevia. I know there are many out there who are also wanting to do lower glycemic options so your notes are very valuable and welcomed here.

Also, interesting that you used sunflower instead of cashew - that may have altered the flavour quite a bit as well.

As for the stevia, it's best to start slow. If you are using drops, I often start with 5 drops in a large batch and then stir and eat for a while before adding more.

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I am planning to make this pudding today. Only I am on a no sugar even fruit sugar diet. So I plan to use pure stevia. I am new to using stevia and wondered if you have any experience with it? Maybe you might have a suggestion on the amount of pure stevia extract to use? If not I will just experiment and see what unfolds. Thank you so much for your awesome awesome blog. So well done.

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Hi Hollie Mae - this is a good recipe to use stevia in because the recipe doesn't need the liquid of the sweetner. I have used stevia sweet drops - in this case I might use approximately 10 drops.

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I've always read nuts and seeds should be soaked in water for 8-10 hrs before consuming. Should we do the same for the cashews and chia seeds for this recipe as well?

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I heard that it's not necessary to soak cashews, brazil nuts, or hazelnuts...and the ones that need the soak and change of water are especially walnuts and almonds, probably pecans too. Also that walnuts, almonds and pecans are more raw. It takes some heat to get the others out of the shell.

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Hi Mayur, no. Soaking is not required. You can do so if you want to and if you soak all nuts all the time, but it is not required

52 votes
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Hi what do you mean reserve?

Posted from The Rawtarian's Raw Recipes App

38 votes
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Hi Karen, by "reserve" I mean - don't put it in with the other stuff! In other words, if I say "reserve" it means: put the food aside until a little later, when I will tell you to go get it :)

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Really a very healthy recipe Rawtarian!!
I had done some experiment like I replaced the honey with Manuka honey, and used Vanilla powder instead. Its really delicious.

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Thanks Nehan! Glad to have you here :)

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Hi! This sounds really good, going to make it today!
I was wondering though if you had a good recipe for vanilla sauce to go with the pudding?
Thanks! :)

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Hi Sara! I do have a nice vanilla icing, but not a vanilla sauce per se. Here's the icing, but I don't think it would go with this pudding very well. https://www.therawtarian.com/raw-cream-cheese-icing-recipe

Hope this helps a bit at least!  :)

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This is lovely. Can it be frozen? Thanks

Posted from The Rawtarian's Raw Recipes App

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Hi Hilary, best to freeze as popsicles or in little ice cube trays to use in smoothies

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You've done a great job here. But I have to say, one problem with so many raw foods, especially *dessert* type recipe's and creams, sauces, dips, is if you are allergic to cashews you're simply out of luck.
Have you found a substitute for cashews in your recipes.

75 votes
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I'm going to reply to my own comment since I didn't realize I was commenting on the pudding recipe. A good base for this recipe without cashews is avocado.
Here's my Chocolate Pudding recipe:
by Elizabeth Roberts, Natural Chef
INGREDIENTS:
2 ripe avocadoes
½ c dark cacao powder
¼ tsp sea salt
¼ - 1/3 c honey or maple syrup
¼ tsp cinnamon
¼ - 1/3 c water
DIRECTIONS:
1. Into a food processor or blender, put avocado flesh, cacao, sea salt, ¼ cup honey, and cinnamon.
2. Pulse 4-5 times to combine. Scrape down sides then allow processor to run to fully combine.
3. If too stiff add ¼ cup water, pulse to combine.
4. Taste. Add more honey for additional sweetness. Or more water to smooth out.
5. Best if made ahead and allowed to chill in refrigerator for at least 1 hour.
When serving, top with chopped nuts or fruit.

NOTE: refrain from using too much agave nectar in your daily diet because it is higher in glucose than HFCS.

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taste AMAZING and super fast and easy to make!

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Hi Whitney! So glad you like. This seems to be a love-it or hate-it recipe. lol

135 votes
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I love this recipe! Tastes great and is SO, SO easy!

Thanks heaps!

Top Voted
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Oh and yes hard to put down once you start on it!

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Too true, Hayley lol

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Unbelievably AWESOME, i blended 70% of the chia for thickness and kept 30% for a bit of chew!
Only trouble i have to not to overeat! I divided into 4 serves. Had to put chains on the fridge to stop seconds. Haa!
Thanks!!

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Sounds yummy Jacquie!

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Yum! Im gonna make it now

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Excellent Jacquie! Let me know how it turns out :)

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Can this be made with a nut other than cashew, almond or peanut? (I'm intolerant to them.)

Top Voted
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Hi Kim, yes, try macadamia nuts

Top Voted
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Hello! Thank you so much for all your yummy recipes. I made this pudding last night. I have a vitamix and followed your video directions to a T (except I did use a vanilla bean). The taste was just as you said...melted chocolate ice cream! I let it sit overnight and went to have a bowl for breakfast. My question is this: should the consistency be thick like regular pudding or more batter like? Mine was still like a thin pancake batter. Very soupy. There were still crunchy chia seeds it it too. My chia was several months old. Could it have gone bad? I did what you said and stirred a little batter in first to chia and thoroughly mixed it before adding the rest. Oh we'll I'm drinking it with crunchy chia! Still yummy! But I'd love your feedback on what might have gone wrong. Thanks.

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Hi Barbara, perhaps the chia seeds weren't mixed in properly? I have never had crunchy chia before :) I've never had chia seed go bad on me.

Definitely should be more like a slightly runny pudding - halfway between regular pudding and badder.

Sounds like something was a bit off with the chia seeds if I had to guess :)

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I'm thinking of trying to do this for breakfast some day, and my question is: how long can I have in in the fridge after I made it? I thought if I do the whole recipe and leave it in the fridge one more day? It sounds like it's enough food for two breakfasts? :-) Hugs from Sweden!

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Hi Terese, this is great for breakfast. This keeps really well in the fridge for about 3 days. Just stir up before serving.

This could probably do two or three breakfasts - I would also add some other stuff to it for breakfast, like maybe some sliced bananas or sliced or spiralized apples, etc. to builk it up a bit.

Hope this helps!

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I will be nice to have the calorie amounts for each dishes :) Thank you!

Posted from The Rawtarian App

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Hi Nicole, thanks for your idea :)

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Thank you so much, your recipes are amazing...LOVE, LOVE, LOVE this pudding!!

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Love that you love it Zoie!

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thanks for the best chia pudding recipe yet! i do have to say, tho, that i had to use twice as much chia seeds to get a thick-enough pudding. ...

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Hi Jaimie - thanks for your note. As a result of yours and other comments I have now increased the recommended chia seed amount from 1/3 cup to half a cup. Thanks all for your feedback, you're what makes this place great!

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What did I do wrong? Too much liquid.....I used 2.5cups

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It needs to thicken in the fridge for a few hours

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I am so bummed! This pudding turned out too chunky and not smooth at all. :( By the taste of it I know this pudding could be very delicious. Any idea why it's not smooth?

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Hi Becca, if you don't like the little chia chunks there is a simple solution... just blend the chia seeds in with the mixture instead of reserving them. I like the little lumps, but if you want it smooth that's the solution :)

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Dang, I took your suggestion and made it and it taste amazing, but, I can't stop eating it! :) THANKS!

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Haha I am so glad it worked out well for you in the end!

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Mine's in the fridge now! Can't wait to try it!

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Hope you like! I have had mixed reviews on this one, but I really like it a lot and I make it often

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A-maz-ing!!!! I will make this treat over and over.
Thanks again!

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My pleasure Marya :)

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I replaced the honey with Manuka Honey, and used Vanilla powder instead. The mix is delicious. The recipe is in the fridge, and ready to be eaten soon :)

Question: do you usually use whole raw cashews or pieces in your recipe?

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Usually whole raw cashews but I have used pieces too - the latter are usually cheaper

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