This Chocolate Orange Chia Pudding can be whipped together in a pinch and is perfect for breakfast and dessert alike. | Paleo, Vegan, Low FODMAP
You’d think after a year of having the same breakfast every day you might get bored of it, right? NOPE. Between this and our Chocolate Peanut Butter Chia Pudding I’ve found myself with a reliable start to every day that’s filled with Omega 3’s and packed with fibre. If you’re a Coeliac like me, you’ll know how important fibre is to your overall happiness.
Another nice thing about this recipe is that it’s PoTS friendly. As someone with PoTS, one of the hardest things I find with food is the preparation. If it wasn’t for Sarah’s input I’m sure my diet would only consist of the most basic things that require minimal effort. SO with that said I’m gonna try and come up with some more varied recipes that can be prepared in minutes with little to no exertion. Sound good?
About This Recipe
So for this one, it really is as easy as it looks. Combine the ingredients, whisk it until mixed, store in the fridge for a few hours for the seeds to activate and then voila! And if you’re really in a rush, you can put all the ingredients in a blender & whizz them until smooth. If you do it that way there’s no waiting around and you can dive straight in. I personally prefer the unblended version’s consistency but it’s a matter of preference more than anything.
Hope you guys like it as much as I do!
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Chocolate Orange Chia Pudding
Ingredients
- 1 cup dairy free milk of your choice, 240 ml
- ¼ cup chia seeds, 40 grams
- 3 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 1 tablespoon juice from an orange
- 1 teaspoon orange zest
- 1-2 tablespoon sweetener of your choice, maple syrup, honey, agave etc
Instructions
- In a jar or container large combine all the ingredients. Whisk until combined.
- Cover and refrigerate at least an hour or overnight.
- Top with orange slices, chocolate chips, more zest, or whatever you would like.
Notes
Prep time is about 5 minutes but these need to be left in the fridge at least 3 hours
Use maple syrup for low FODMAP
Nutrition Information:
Yield:
2Serving Size:
gAmount Per Serving:Calories: 175 Saturated Fat: 1g Sodium: 168mg Carbohydrates: 21g Fiber: 10g Sugar: 7g Protein: 5g
Karla Fullwood says
10th January 2019 at 2:42 pmI made this recipe last night and tasted it this morning. I didn’t have regular cocoa powder, only had “special dark” 100% cacao powder. It is too rich for me for breakfast, but I will enjoy it for desserts!
Sarah says
10th January 2019 at 2:47 pmSo glad you liked it!
Gordo says
29th September 2018 at 11:57 amHorrible.
Sarah says
29th September 2018 at 12:34 pmHi Gordo – sorry to hear you didn’t care for this!
Kendra says
6th June 2018 at 12:12 amCan you make this with regular 2% low fat milk?
Sarah says
6th June 2018 at 7:41 amIt won’t be quite as creamy as when you use a fuller fat milk but it will definitely work!
Gloria says
7th April 2018 at 4:36 amCan these be left overnight?
Sarah says
7th April 2018 at 12:17 pmYep! If you don’t want to heat it up you can just mix it cold and leave it overnight like a regular chia pudding
Owethu says
9th January 2018 at 5:39 pmHey i was wondering if i could use nutella instead of cocoa powder cause thats all i have at home.
Sarah says
9th January 2018 at 6:10 pmI’m sure it would! That sounds delicious!
Ami says
8th January 2018 at 10:10 pmHi,
Could lemon work instead of orange? I have a load that need using up. Thanks.
Sarah says
8th January 2018 at 11:03 pmYou could definitely try it! Oranges do tend to have more natural sweetness than lemon though so you may need to play around with the amount of sweetener and add a little more if necessary
Caroline says
21st December 2017 at 10:56 pmThe calorie count says 19…….that can’t be right surely? I mean, it would be great if it was!
Sarah says
22nd December 2017 at 7:33 amOops! You’re so right – it’s supposed to be 175. Thanks for pointing that out to me!
Hannah says
22nd November 2017 at 8:46 pmI love chia pudding! I’m wondering if this would work to make into a pie if I put it in a gluten free crust. Thoughts?
Sarah says
22nd November 2017 at 9:32 pmI was just thinking a few days ago that I wanted to try something like that! I think it would definitely be different from most pies, but it’s worth trying! Top it with some coconut whipped cream and I think it’d be pretty good!
Sandra Shinn says
30th September 2017 at 9:45 pmHow long will this be good for once made?
Sarah says
30th September 2017 at 10:33 pmYou can keep them in the fridge for up to five days!
Rebecka says
1st September 2017 at 7:12 pmWow…it didn’t make much…should I be doing anything to the seeds before hand?
Sarah says
1st September 2017 at 10:46 pmHow much did you end up with? Altogether it makes about 1.5 cups which would make the servings about 1/2 cup. It might sound like not very much, but since there’s so much fibre it’s pretty filling. Hope that helps!
Debby says
8th June 2017 at 8:21 amSO easy and tasty, thanks! No more failed aquafaba mousse attempts in this household from now on.
Sarah says
8th June 2017 at 5:38 pmYay! So glad you liked it! Totally know what you mean about the aquafaba mousse too! Thanks for coming back to leave a comment/rating!
Abi says
23rd March 2017 at 9:44 amThis looks fabulous. I’m always looking for more interesting things for breakfast and the kids will love the fact that it looks so naughty! Chocolate at the start of the day offered by mummy? Win win!
Sarah says
23rd March 2017 at 3:53 pmThanks Abi!
Beth (OMG! Yummy) says
2nd February 2017 at 3:48 pmOh my gosh – I am so going to make this and then I’ll surprise my daughter when she comes home for her birthday. She’ll love it!
Sarah says
2nd February 2017 at 5:20 pmHappy birthday to your daughter! I hope you both like them!