What I love about Mexican Chocolate Chia Pudding
This Mexican Chocolate Chia Pudding is such a delicious, easy breakfast recipe. When you think of chocolate pudding, doesn’t it instantly bring you back to childhood? So naturally, I’ve been wanting to create a version of chocolate pudding that not only satisfies that nostalgic craving but also feels healthy and nourishing. And let me tell you, this Mexican Chocolate Chia Pudding definitely hits the spot!
For starters, you won’t need any artificial thickeners—chia seeds take care of that all on their own. As they soak, they create a rich, pudding-like texture that’s both satisfying and wholesome. The “Mexican” twist comes from the addition of cinnamon, which gives the pudding a warm, spiced flavor. If you’ve ever had Mexican hot cocoa, you’ll know exactly the cozy vibe I was going for!
To make it even more indulgent, I love topping mine with homemade whipped cream and a sprinkle of chocolate shavings. It’s creamy, chocolatey, and sweet—but still healthy enough to enjoy any time of day, whether it’s breakfast, a midday snack, or dessert.
Plus, chia seeds are nutritional powerhouses. As you probably already know, they’re packed with fiber, omega-3s, antioxidants, and even plant-based protein. So not only does this recipe taste amazing, but it’s also doing great things for your body.
And the best part? You only need five minutes and six main ingredients to make it. It’s quick, simple, and so worth adding to your weekly routine!
Recipe Notes
A few things to keep in mind:
- Hemp Hearts – Hemp hearts add extra protein, nutrients and bulk to the chia pudding. You will need hemp hearts, not hemp seeds for this recipe.
- Nut Milk – I like cashew milk, but feel free to use any milk you prefer including any other kind of nut milk, oat milk or regular milk.
- Heavy Cream – I love to add a little cream to make it creamier! If you are dairy-free, you can use your favourite alternative or just more nut milk.
- Liquid Stevia – Chocolate stevia drops are perfect for this recipe because it adds another level of chocolate flavour to the pudding. If you don’t prefer stevia, you can use 1-2 tablespoons maple syrup or another type of liquid sweetener.
- Cinnamon – The cinnamon is what gives the pudding that distinctive “Mexican Cocoa” flavour. You can adjust the amount to your preference. 1/2 tsp being light and tasteful and 1 tsp giving strong flavour.
FAQ
If there is leftover chia pudding, I recommend storing it in an airtight container in the fridge for up to 5 days.
Yes, simply swap out the milk/cream for nut milk, oat milk or coconut milk.
Yes! If you don’t want to use stevia drops, I recommend 1-2 tablespoons of maple syrup for the whole batch, about 1-2 teaspoons per ramekin. Adjust to your sweetness preference as everyone is different!
Mexican Chocolate Chia Pudding
Equipment
- 4 jars or ramekins
Ingredients
- 1/2 cup whole black chia seeds
- 1/4 cup hemp hearts
- 1 1/2 cups unsweetened cashew milk
- 3/4 cup organic heavy cream
- 25 drops chocolate stevia
- 1/4 cup cocoa powder sifted
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon sea salt
- whipped cream optional, for topping
- chocolate shavings optional, for topping
Instructions
- In a small mixing bowl, add the chia seeds, hemp hearts and nut milk and whisk to combine. Let the mixture sit for 5 minutes. Whisk again to break up any lumps of chia seeds.
- To the same bowl, add the heavy cream, stevia drops, cocoa powder, cinnamon and salt and whisk until everything is combined and there are no lumps of cocoa powder.
- Refrigerate the pudding for at least 2 hours or overnight to let thicken.
- Divide the pudding into small bowls or jars, top with whipped cream and chocolate shavings and enjoy!
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