This chocolate chia keto pudding is decadent, rich, thick and smooth thanks to the ground chia seeds. With only 4 ingredients, this vegan dessert is the perfect easy and simple recipe.
Using a coffee grinder, place 2 tbsp of chia seeds and blend until it resembles a powder.
In a bowl combine dry ingredients including the cocoa powder, powdered sweetener and ground chia seeds and combine.
Add in the coconut milk and mix together using a food processor, blender or hand blender until smooth.
Place in a bowl or into individual ramekins and allow to chill in the refrigerator until it has set (about 1-2 hours).
Notes
**To grind chia seeds blend in a small coffee grinder. This will make a powder that will thicken the mixture and create a jelly-like pudding texture.
Make sure you use unsweetened canned coconut milk for this recipe otherwise it won't solidify. I like using the Thai Kitchen brand. Canned coconut milk is higher in fat and much thicker and therefore solidifies when chilled. If you use the lower fat coconut milk that comes in boxes it won't thicken.
If you prefer a textured pudding you can use whole chia seeds instead. The amount of chia seeds used will be the same. Just blend all ingredients besides the chia seeds, then add in the whole chia seeds and mix with a spoon and let chill.
When placing the pudding in the refrigerator to chill, times can vary on how long until it sets. If you chill the entire recipe in one bowl it will take longer. If you separate it into 2 separate ramekins in will chill a little faster.