Creamy coconut milk, chia seeds and sweet strawberries are mixed together and topped with a drizzle of chocolate to make this decadent Chocolate Covered Strawberry Chia Pudding. No one will ever guess it’s vegan and paleo-friendly!
I know we still have a little time, but I’m ready to start celebrating Valentine’s Day. Anyone else?
If I’m being honest, I’ve had my heart wreath up for over a month. I’m such a sucker for Valentine’s Day decor because it’s one of my favorite holidays. Not because I’m super sappy (which I am occasionally) but because Valentine’s Day is also my birthday. We call it Birth-Valentine’s Day.
Yes, my mom always says I’m her favorite Valentine’s Day gift and yes, Isaac has to get me double the presents. It’s great. The one thing that’s not so great? Trying to make dinner reservations on my birthday. For this reason we usually stay in and cook dinner ourselves. If you’re planning to do the same, I have just the dessert for you.
It’s this chocolate covered strawberry chia seed pudding a.k.a the creamiest chia seed pudding I’ve ever eaten.
Ingredients in Strawberry Chia Pudding
coconut milk – I prefer using full-fat coconut milk because it increases the thickness, but feel free to use the milk of your choice.
strawberries – the real star of the show here!
maple syrup, honey, or stevia – totally optional, but these are my go-to natural sweeteners.
coconut oil – melt the coconut oil with the chocolate chips and drizzle over the chia pudding to create a magic shell coating.
Why I Love Chia Pudding
It’s ridiculously easy to make.
It’s packed with nutrients! Chia seeds are a great source of healthy fats and fiber… read: they’ll keep you satisfied for hours! Read all chia benefits.
There are countless flavor combinations. (Try this pumpkin chia mousse if you’re a pumpkin fan!)
Chia pudding basically allows you to eat dessert any time of day. It’s thick and creamy like regular pudding but the nutrition facts make it acceptable to eat for breakfast, snacks or dessert.
Chia pudding is an awesome meal-prep option because it will stay good in the fridge for 5-7 days!
Chia Pudding Chia to Liquid Ratio
I’ve found the perfect chia pudding consistency is 3-4 Tablespoons of chia seeds to 1 cup of liquid.
The type of liquid is up to you and will vary based on preference and dietary restrictions. I love using plant-based milks like almond milk, cashew milk and coconut milk. For this recipe we’re using full-fat coconut milk because I love how it increases the thickness and makes a really filling breakfast, snack or dessert out of the chia pudding. It’s also a great option if you follow the paleo or keto diet.
Meal Prep Chia Pudding
Chia pudding is an awesome meal-prep option because it will stay good in the fridge for 5-7 days! Make a batch on Sunday to have in the fridge for a quick breakfast, healthy snack or dessert. It’s loaded with fiber, protein and healthy fats, low in sugar and super filling! Plus it works with so many different dietary preferences. Depending on the mix-ins chia pudding can be made vegan, gluten-free, paleo and keto.
Creamy coconut milk, chia seeds and sweet strawberries are mixed together and topped with a drizzle of chocolate to make a decadent, yet healthier dessert. No one will ever guess it’s vegan and paleo-friendly!
Blend ingredients: Place coconut milk, 1/2 cup strawberries, vanilla extract and sweetener of choice (if using) into a blender and blend until smooth.
Prep chia pudding: Place chia seeds in a large sealable container. Pour strawberry coconut milk mixture over chia seeds and stir well to combine. Cover chia coconut milk mixture and place in the fridge to set up for a couple hours.
Stir: Bring chia pudding out of the fridge, stir well and portion into small bowls for serving.
Make chocolate sauce: Meanwhile place chocolate chips and coconut oil in a small bowl and microwave for 30 seconds or until chocolate has melted.
Serve: Top each bowl of chia pudding with fresh slices of strawberry and drizzle chocolate on top. Enjoy immediately.
coconut milk –Using full-fat coconut milk makes for a seriously rich and creamy pudding. For a lighter version, sub another non-dairy milk (like almond milk) for the full-fat coconut milk. Or use light coconut milk.
Serving: 1/4 of recipeCalories: 323kcalCarbohydrates: 18gProtein: 5gFat: 25gFiber: 8gSugar: 7g