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Chocolate banana chia pudding with blueberries

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Looking for a deliciously chocolate chia pudding recipe?

You are in the right place!

Here you’ll find a quick and easy vegan, gluten-free, indulgent yet healthy chocolate chia pudding with bananas, coconut cream, blueberries and LSC (ground linseed, sunflower seed and chia seed) to add some texture.

Other chia recipes:

Go straight to RECIPE | ABOUT CHIA SEEDS | BENEFITS | WHY I LIKE THIS RECIPE | VARIATIONS | MAKE IT <250KCAL

 

The benefits of eating chia seeds

Small pots of chia seeds raw and soaked
Chia seeds raw vs. soaked

I am not sure when the chia seed craze started, but this Central American see has taken the world by surprise and added a whole lot of new recipes to our breakfasts, lunches and dinners from New Zealand to the US.

Have you not jumped on the chia seed bandwagon yet?

This banana chocolate chia pudding recipe is the best place to lose your chia virginity and appreciate the benefits of this superfood.

But what are they exactly?

First things first.

Chia seeds can be light or dark grey in color and are a very small grain the size of a sesame seed that have barely any flavor. They come from the Salvia Hispanica family, that is the same as mint as they are a sprouting plant, and were part of the diet of the Aztecs and Mayan who were already aware of their superpowers.

Did you know the word Chia means “strength” in the Mayan language? I told you they already knew the grain’s nutritional value!

Dieticians and health experts love chia seeds because they are a nutritional miracle.

They are high in fiber (35%), which is why they expand when soaked in water, and pack a great deal of omega-3 fatty acids like the ones found in blue fish such as tuna or salmon.

Chia seeds don’t require cooking, you let them rest for a few hours in liquid (even water will do) and they will expand and change in texture. This ability to absorb water and become gelish is thanks to their high fiber content and it’s what makes them the perfect candidate for pudding recipes. 

Their benefits for our health go beyond the high fiber content. Chia seeds contain around 20% of protein, quite a unique fact among seeds and grains. For reference, chicken, a food that is favored by body builders and those trying to gain muscle mass, contains a maximum of 30% in protein.

If that wasn’t enough, they are very low in sugar, so their carb content will make you feel full longer without giving you the spike in sugar of other grains.

The only downside, chia are high in calories (100gr have 500 calories which is similar to the calories in chocolate), but a small amount goes a long way so a recommended portion is usually 30gr of dry seeds. 

Have I convinced you add chia to your breakfast bowls yet?

Even if I haven’t, I guarantee that this delicious banana chocolate chia pudding will win you over with its super quick prep and its yum taste.

PS You can also eat this amazing pudding as dessert.
 

 

What I love about banana chocolate chia pudding

Besides the great nutritional facts around chia seeds, I love this banana chocolate chia pudding because it is indulgent while being super healthy. You won’t find any other breakfast bowl that is this creamy, sinful and good for you all at the same time. 

All the ingredients used except for the blueberries (which you can easily replace with frozen) can be found year-round and are most likely in your pantry right now so you can make this delicious breakfast or dessert anytime.

Prepare the pudding on Sunday evening in individual mason jars and give it its final touches and toppings in the morning so you have a breakfast all your colleagues will be envious of all week. Add some frozen raspberries or blueberries before you leave the house and enjoy them 

Feeling cold?

You can also enjoy this pudding warm. Just pop it in the microwave and warm it up for a mousse-like texture that will feel like a warm cuddle.

Traveling?

Pack some chia seeds in a pot or in cling film and take individual chocolate powder sachets and prepare a chocolate chia pudding in your hotel room. 

Chocolate chia pudding is one of the most versatile, people-pleasing, delicious and nutritious breakfast options there are out there. I have never found anyone who didn’t enjoy it. The banana and coconut add more creaminess but you can do away with them and focus on the chocolate.

And remember, you can use frozen bananas or any other fruit you may have to cut through the creaminess.
 

 

Chocolate chia pudding with bananas and blueberries
Yield: 1 glass

Cocholate banana chia pudding with coconut

Prep Time: 5 minutes
Additional Time: 10 minutes
Total Time: 15 minutes

The pudding needs to be prepared in advance, ideally the night before. Use a 1:6 ratio of chia seeds to milk to achieve the pudding-like consistency. If you like it a bit denser, you can use a 5:1 ratio, I would not recommend less than that because it might be too thick.

I suggest to prepare this one in a mason jar or a tall glass instead of a bowl so that you can create layers of ingredients. It is also prettier!

Ingredients

  • 30 gr of Chia seeds
  • 120 ml of Unsweetened coconut milk
  • 1 medium banana
  • 7 gr of LSC (Linseed, flaxseed chia seed meal)
  • 5 ml vanilla extract
  • 7 gr Raw chocolate powder
  • 7  Blueberries
  • 50ml Coconut cream

Instructions

  1. MIX: Place the chia seeds in a bowl or mason jar, depending on whether you want to take the pudding with you or eat it at home. Pour the milk and mix well to ensure the seeds don't stick together.
  2. SHAKE: Leave to rest for 5-10min and shake again to make sure the seeds are not lumping together.
  3. SOAK: Cover and let it rest for at least an hour, or ideally overnight, in the fridge.
  4. STIR: The next morning, when ready to eat, pour the chocolate hazelnut into the jar, add the flaxseed meal give it a stir with a spoon
  5. ASSEMBLE: Place the bananas on top and sprinkle with the walnuts

Notes

Chia puddings make for the perfect base to any toppings and are a very versatile breakfast bowl because of their neutral flavor. You can change the toppings completely and have a different breakfast bowl everyday.

Alternatives and replacements: The raw chocolate powder is the base of this chocolate pudding. I like the raw version because it has all the benefits of chocolate and none of the added nastiness. However, it can be a bit bitter. You can replace it with any chocolate powder you have at home but bear in mind it will add sugar to the recipe.

Make it sweeter: I don't think this banana chocolate pudding needs any sugar because the banana and the coconut cream offset the bitterness of the chocolate but if you want to make it sweeter, consider adding coconut sugar to keep to the tropical flavor, or any other natural sweeteners like honey or maple syrup.

Nutrition Information:

Yield:

1

Serving Size:

1 glass
Amount Per Serving: Calories: 425Total Fat: 23gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 2mgSodium: 36mgCarbohydrates: 45gFiber: 18gSugar: 16gProtein: 11g

Values may vary depending on ingredients and brands used.

© Breakfast-bowls.com
Cuisine: Vegan / Category: Chia

Have you tried this recipe at home?  We would LOVE to see your yum creations! Tag @BreakfastBowlRecipes and use the hashtag #MyBreakfastBowl so we can share the love ♥

 

 

Possible variations to this banana chocolate chia pudding recipe

Here are some variations to the ingredients in this recipe you can try:

  • This recipe is vegan, but you can use any kind of milk. In this case I used coconut milk because I wanted to keep to the tropical theme of the coconut cream but you can use almond milk, any nut milk or even cow milk.
  • I love coconut cream and I think it give this recipe a creamy and smooth texture and it adds the sweetness that the raw cacao needs. However, you can also use coconut yogurt or even ricotta for a lighter recipe. 
  • If you don’t have LSC handy, use crushed walnuts for an equally earthy taste. Or stock up on LSC which you can use as the basis for all sorts of keto porridge breakfast bowls.
  • Use papaya instead of banana for a lower carb and sugar options with higher vitamin A and C content. Pro tip: Add a drizzle of lime to the papaya before adding it to the pudding to make it less “pasty”.
  • You can omit the physalis, I added because I like their citrusy slightly sour taste and they added a bit of color to the dish.
  • Add protein powder instead of raw cacao and turn this into the perfect high-protein breakfast bowl.

 

 

Make this recipe have <250 Kcal

You know I love to prepare delicious and nutritious breakfast bowls but they can sometimes be high in calories when fruits like banana or options like coconut cream are included. Here are some suggestions to reduce the calories of this banana chocolate chia pudding for when calorie-counting is the name of the game. 

  • Shave off 100 Kcal: If you replace the coconut cream with any low fat yogurt, coconut milk any any nut milk. Coconut cream is delicious, but it is very high in fat and piles on the calories of this otherwise reasonable recipe. 
  • Reduce 50 Kcal: Almost 50 Kcal of this chocolate chia pudding come from the ground seeds, you can remove or reduce the amount to a sprinkle.
  • Reduce 50 Kcal: If you use only half a banana.
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