This cacao chia pudding is one of my favorites to make when I’m craving a bit of chocolate. It has great flavor and I love the hint of cinnamon and spiciness from a touch of cayenne!! The recipe goes together super fast — in less than five minutes. It does need to sit a bit to allow the chia seeds to swell in the liquid. You can eat it after an hour but I prefer to let mine sit overnight and firm up even more.
The ingredients in cacao chia pudding
The chia seeds are what contributes to the pudding-like texture in this recipe. When liquid is added to chia, they swell up and release a gel-like substance and forms a creamy consistency. Chia seeds are nutrient dense providing protein, fiber, the essential Omega-3 fatty acid and antioxidants. In addition to using them in this recipe, I often add them into smoothies or yogurt bowls.
This cacao chia pudding recipe calls for cacao powder which is a little bit different from cocoa powder. They may look the same but from a nutritional standpoint they are very different.
The cacao powder is made through a process of cold pressing unroasted cacao beans whereas cocoa powder is pressed from beans that have been processed. Unfortunately during the roasting process the natural enzymes in the cacao are destroyed and the overall nutrition of the cacao is decreased as well.
Some of the health benefits of cacao include:
- Decrease to insulin resistance
- Protection for the nervous system
- Decreases the risk of cardiovascular disease, stroke and high blood pressure
- Mood booster thanks to its ability to increase certain neurotransmitters
- Contains many different essential minerals including magnesium, iron, potassium, calcium and more.
I suggest looking for the cacao powder in the specialty or healthy food area of your local grocery store and if you can’t find it there, try a local natural food market. You can use cacao in place of cocoa powder in most recipes.
Cinnamon and Cayenne
Cinnamon is by far one of my favorite spices. I use it to add a natural sweetness to dishes that have little to no sugar in them. When I gave up sugar for 31 days, I used it in my coffee so I wouldn’t miss the sweetness so much. Here it serves that same purpose while also adding a unique flavor to the chocolate. In some research cinnamon has been reported to decrease the blood sugar in those with Type II Diabetes. In addition, it contributes to reducing inflammation and providing antioxidant benefits.
The cayenne adds just a bit of spice to the cacao chia pudding. Don’t add to much…just a dash or so. You want there to just be a hint of heat. Compounds in red peppers are reported to reduce inflammation in the body and add antioxidant effects as well.
Cinnamon Chili Cacao Chia Pudding
- 1 cup soy milk
- ½ cup coconut milk
- ¼ cup chia seeds
- 2 tsp cocoa powder
- 2 tsp coconut sugar
- 1 tsp vanilla
- Cinnamon and cayenne to taste
- Place 2 T of chia seeds in two different small jars. Mix the remaining ingredients together in a bowl until they are fully combined.
- Pour liquid over chia seeds. Secure lid and shake well to combine. Place in the refrigerator for at least 60 minutes.
- The chia will begin to swell and form pudding within 60 minutes. For best results, store in the refrigerator overnight.
Did you try this recipe for cacao chia pudding? What did you think about the combination of cacao, cinnamon and cayenne? Tell me all about it in the comments. And, if you liked the recipe, please be sure to give it a 5-star Rating in the recipe card!!
Check out these other posts using some of the healthy ingredients!!