Recipe 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.

Recipe Photos

Nutrition Facts

Nutritional score: 72 out of 100
  • 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.

Amounts per 184 g (6 oz) suggested serving

NameAmount% Daily
Calories 304 12 %
Protein 9 g 16 %
Fat 20 g 25 %
Carbohydrates 27 g 8 %
Dietary Fiber 7 g 22 %
Sugars 11 g
Calcium 112 mg 11 %
Iron 4 mg 29 %
Sodium 302 mg 13 %
Source: USDA, The Rawtarian

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Comments and Reviews

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105 votes
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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!

122 votes
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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 :)

108 votes
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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.

105 votes
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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!

83 votes
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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?

101 votes
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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.

106 votes
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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.

62 votes
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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.

70 votes
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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?

17 votes
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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.

43 votes
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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

55 votes
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Hi what do you mean reserve?

Posted from The Rawtarian's Raw Recipes App

40 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 :)

53 votes
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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.

26 votes
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Thanks Nehan! Glad to have you here :)

74 votes
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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! :)

81 votes
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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!  :)

77 votes
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This is lovely. Can it be frozen? Thanks

Posted from The Rawtarian's Raw Recipes App

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

73 votes
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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.

78 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.

2 votes
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I had read that also about the Agave Nectar, I do have it and use it only on occasion. I have used the Yacon Syrup ( or powder ) or coconut nectar, or honey, or maple syrup, depending on the flavor I desire. All works well in moderation. Am really enjoying these recipes, a variety is always nice, I especially like the quick & easy prep - and of course the RAW - no cooking. Thanks!!

3 votes
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So glad you're enjoying the recipes, Chris!

133 votes
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taste AMAZING and super fast and easy to make!

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

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