Easy, overnight chia pudding with carob powder (kid-friendly) – full of chocolate-y flavor and so simple to make at home.
Why we love it:
- Chocolate – like flavor
- Easy to make (refrigerate overnight)
- Healthy and kid-friendly
Am I late (read 10 years late) to the chia pudding train? Maybe, but you know what they say better later than ever. I’ve been wanting to make this chia pudding for over a month now.
One because it’s very easy to make and two because of the chocolate flavor. Did I just say chocolate flavor – but there is no chocolate or cacao powder in the recipe you might think. True, but did you know that carob powder is a wonderful substitute for cacao powder? I bet most of you do, but if you’ve never heard of carob – it’s a cheaper and healthy substitute for cacao powder many food manufacturers and home cooks use these days.
We refrain from feeding our little guy cacao rich foods (or chocolate) when possible due to Theobromine (acts similarly to caffeine) they contain, so I often incorporate carob in our chocolate-y desserts. Its rich flavor and considerably lower price make it a wonderful add-on to many recipes. If you are interested in the science bit behind why it’s recommended to avoid feeding small kids cacao powder, I suggest looking here & here and here (why caffeine not recommended for kids).
When your little one insist on eating the banana you just put in your purse for work, you know he’ll definitely want to try that good looking, creamy pudding you just took out the fridge in the morning. Yup, that’s my little guy.
What I like about this chocolate-y chia pudding is that you require only one bowl to make! And a fridge that is. It’s cooking itself while you are sleeping – if that’s not good, I do not know what is.
MORE DELICIOUS AND EASY DESSERTS:
Delicious Overnight Carob Chia Pudding
- 1/2 cup chia seeds, organic
- 1,1/2 cup plant milk, of choice (almond, soy, etc.)
- 4 tbsp agave nectar, or more if desired
- 4 tbsp carob powder, organic
- Mix agave nectar, carob powder in 1/2 cup plant milk and stir until well combined.
- Add chia and the remaining plant milk and mix well. Refrigerate for at least 8 hours. I recommend whisking the mix every 30 min ( 3-4 times would be enough) to get chia seeds to distribute evenly within milk.
- Take out the fridge and enjoy (we prefer it cold-ish)
- I used spelt (dinkel) plant milk that is relatively neutral in taste, but if you want to make the pudding even richer feel free to choose coconut milk or any sort of nut milk.
- We usually enjoy our chia puddings with some fresh fruit that is in season (like strawberries in the picture).
- As most store-brought dairy free milks come in 1l packages (like this delicious unsweetened almond milk) I suggest planning another tasty and quick recipe along. I usually make our famous Fluffy Plant Milk Pancakes when stirring the Chia Pudding. Or simply make a smoothie with the remaining milk ( like our Everyday Strawberry Smoothie or our simple Oat Blueberry Smoothie)