
Overnight Almond Vanilla Chia Seed Pudding & Chocolate Avocado Mousse
I know in the past that I’ve said I’m not much for following food trends but every once in a while I get curious to find out what all the hype is about over certain things.
Chia seeds seem to be everywhere right now, or is it just me? Apparently it’s not if they are available to but here in Southern Chile where you can’t even buy pecans (I’m missing those). They are a bit steep but for small servings every once in a while it’s not too bad.
Since I started taking in interest in cooking and baking I have played with many different diet restrictions. With a family as big as mine it seems there is always either a member of the gang or a friend with specific needs that I have enjoyed trying to meet. It’s kind of like playing Chopped or Iron Chef when you have to use and/or exclude certain ingredients and I love the challenge.
We have friends that eat gluten free, some that eat dairy free, some vegetarian, and even some vegan. These days it’s just a good idea to be familiar doing it all so I like to play around. I made this as a sugar free recipe using stevia and the fact that it’s dairy free, gluten free, and vegan happens to just be a bonus. It’s childishly simple and quick to mix up and then it’s ready for you to grab and go in the morning. Better yet, savor and enjoy a ready breakfast with a steaming mug of jo or perhaps eat it as a guilt-free dessert after a long day of hard work.
The texture of the pudding might remind you of tapioca (or so I’ve heard. I’ve never had tapioca pudding). Some people might be weirded out by the seeds and if that is the case feel free to blend it smooth. I have to say that there is something about these flavors together that is just YUM! You won’t feel like you’re eating something healthy even though this is like a powerhouse of superfoods in on dish!

Overnight Almond Vanilla Chia Seed Pudding & Chocolate
Enjoy this creamy, chocolatey pudding for breakfast, snack, or dessert. Don't forget to add plenty of toppings!
Ingredients
Chia Pudding:
-
1 2/3
cups
coconut milk
-
6
tablespoons
chia seeds
-
10 - 20
drops liquid stevia
or to taste
-
1/4
teaspoon
pure vanilla extract
-
1/4
teaspoon
pure almond extract
optional
- dash of sea salt
Ganache:
- 1/2 medium avocado ripe
-
1
tablespoon
coconut oil
-
2
tablespoons
cacao powder
-
10 - 20
drops liquid stevia
or to taste*
-
1/4
teaspoon
pure vanilla extract
-
1/2
teaspoon
organic instant coffee powder
optional
- dash of sea salt
Optional Toppings:
-
almonds
- berries
-
unsweetened coconut shreds
Instructions
Pudding:
-
Mix ingredients for pudding in small jar or container and refrigerate overnight or for about 12 hours.
Ganache:
-
You can either make the ganache the night before or fresh when ready to serve. Melt coconut oil in a small bowl and use a fork or whisk to smash in avocado until smooth. Add other ingredients and stir well until light and fluffy.
Assemble:
-
When the pudding has thickened, spread about 1/4 of ganache in a bowl or jar and then add half of pudding. Top with more ganache and desired toppings. Repeat with second bowl and enjoy.
Recipe Notes
You can substitute stevia with other sweetener such as maple or agave if you don't need this recipe to be sugar free. If you prefer a smooth pudding and don't mind an extra dish to wash than you can blend both pudding and ganache in food processor or blender, separate or even together.


2 Comments
Thalia @ butter and brioche
Aren’t overnight breakfasts just the best! This chia seed pudding looks very delicious and I am loving that choc avo ganache topping – nice touch Tori.
Tori
They totally are! Thanks, Thalia!