Blended Cacao Chip Chia Pudding

Blended Cacao Chip Chia Pudding with Chocolate SunButter and sweetened with Medjool dates. Perfect to meal prep for breakfast or a snack!

Hello!

I haven’t posted in a while and that’s because I’ve been a bit busy with video. 

No, I didn’t start a YouTube channel, but I have bene dabbling in Instagram reels and I even created a TikTok account (come say hi!). 

If you’re on social media lately you know that our feeds are now filled with moving images set to popular music.

It’s a brand new world, friends. 

It’s helped me to approach the project as a big experiment, and as a total beginner. 

The whole endeavor kind of feels like Flora & Vino did in my business baby’s infancy stages. 

New, exciting, and scary, with low lows and high highs and a step learning curve. 

All for the potential of a viral post or video, right? 

I’m less concerned with going viral and more concerned with continuing to provide you with delicious content, like this Blended Cacao Chip Chia Pudding.

It requires just five ingredients for a decadent yet nutritious breakfast, snack, or dessert. 

Try Blending Your Chia Pudding

To be honest, I’m not the *biggest* chia pudding person. 

It’s one of those staples that I make and eat and like but am not obsessed with. 

For me, it’s probably a consistency thing. 

I saw on Instagram recently that the best way to make chia pudding is to blend it all up. 

This makes the consistency super fluffy and smooth, while bypassing the potential for whole chia seeds stuck in between your canines. 

(Always happens to me– anyone else?)

So, naturally, I had to test it out, and the results were even better than expected. 

I’m so excited to share this Blended Cacao Chia Chip Pudding with you so you, too, can up-level your chia pudding game! 

What You Need to Make Blended Cacao Chip Chia Pudding

Here’s what you need:

• unsweetened almond milk 
• chia seeds
• Chocolate SunButter
• Medjool dates
• cacao nibs

That’s it! 

Chocolate SunButter

The true star of this pudding is Chocolate SunButter.

I love this stuff! 

This delicious creamy blend of sunflower seed butter with hints of sea salt and vanilla is the *perfect* addition to pudding. 

It tastes like chocolate frosting but is made with good for you ingredients and low in sugar. 

It elevates the chocolate flavor while creating a creamy texture and adding plant-based protein! 

I love how silky it makes the pudding without any added oils.

Add, because it’s so flavorful, you don’t even have to add cacao powder, vanilla, or sea salt to enhance the flavor here. 

I used 1/4 cup in the recipe but you can increase that for a more intense chocolate-y flavor. 

How to Make Blended Cacao Chip Chia Pudding

To create this recipe, you need a high-speed blender or food-processor to break everything down.

First, add the almond milk, chia seeds, and Chocolate SunButter to the blender and blend everything until you have a smooth creamy consistency.

Allow the mixture to sit ~5 minutes for the chia seeds to start to plump up, then process the mixture again until it’s smooth. 

You can also skip the 5 minutes wait if you’re really short on time; it’s optional but recommended for the best texture. 

You Can Control the Sweetness

Now it’s time to add in a little sweetness!

The Chocolate SunButter is lightly sweetened, so you don’t need a lot; just a touch!

I found that Medjool dates add the best caramel-y, rich hint of sweetness to this recipe. 

Add 1 pitted date, then blend again until it’s fully broken down. 

Taste the pudding and add an additional date for sweeter pudding! 

If you don’t have Medjool dates, you can sub in maple syrup or date syrup, too. 

I would recommend starting with 1 tsp and increasing in small increments as needed. 

Add Cacao Nibs for Crunch

Finally, pulse in the cacao nibs.

You can process them completely for smooth pudding, or, pulse only a few times to leave the pudding with some crunch and texture! 

I love to leave mine with a little crunch.

If you don’t have cacao nibs, try using dark chocolate chips instead. 

Notes on Meal Prep

The pudding will be thick and warm after blending, so it needs a little time to chill.

Theoretically you *can* eat it right away, but chilling will improve both the texture and taste! 

Divide the blender mixture between jars, then seal and transfer them to a refrigerator overnight, or for at least 4 hours. 

Four jars will make more of a snack-sized chia pudding size. 

Two jars make more of a breakfast-sized portion. 

You do you! 

How to Serve Blended Cacao Chip Chia Pudding

The next day, fluff the pudding with a spoon (the texture should be super thick and fluffy!) and serve it with your favorite toppings. 

I love mine served with more cacao nibs and coconut chips. 

Any leftover cacao chia chip pudding cups will keep in the refrigerator for up to one week.

Add this Blended Cacao Chip Chia Pudding to your meal prep rotation! 

It’s great for a nutritious breakfast, snack, or dessert.

It taste like a decadent chocolate pudding but it’s packed with fiber, plant-based protein, and healthy fats. 

Enjoy! 

More Chia Pudding 

• Chocolate Avocado Chia Pudding

• Peanut Butter & Banana Chocolate Chip Chia Pudding

• Dark Chocolate Chia Pudding

• Blended Cacao Chip Chia Pudding

• Berry Chia Pudding Parfaits

• Cherry Chia Pudding

• Matcha Avocado Chia Pudding

• Pumpkin Chia Pudding Parfait Cups

• Raspberry Chia Pudding

I Want to Hear From You

If you make this Blended Cacao Chip Chia Pudding recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

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This post is brought to you by SunButter but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!