Chocolate Chia Pudding

Serves 4 to 6

A decadent chia pudding packs a super-food punch and gets topped with a luscious cashew cream.


  • 1½ cups non-dairy milk
  • 2 tablespoons white or black chia seeds
  • 2-3 tablespoons cocoa powder
  • 4 medjool dates
  • ¼ cup agave syrup
  • ½ teaspoon vanilla
  • 1½ cups raw cashews
  • 1½ cups water
  • ½ teaspoon agar agar powder
  • 1 teaspoon vanilla
  • ¼ cup agave syrup


For the chocolate chia pudding: 

Blend all ingredients in a high-speed blender, tasting as you go to make adjustments depending on your preference.


Pour pudding in serving dishes and refrigerate for several hours.


For the cashew cream: 

Heat cashews, water and agar agar powder until water begins to boil.

Let liquid cool for several minutes, then blend all ingredients in a high-speed blender until very smooth.

Pour cream into a container and refrigerate until cool.


Top pudding with cashew cream and/or sprinkle with cocoa nibs, chocolate chips or granola.


Cook’s tip: Agar agar powder, a vegetarian gelatin substitute, is often found in the Asian foods aisle.


Nutrition Analysis for pudding: 120 cal, 3 g fat, 0 mg chol, 55 mg sodium, 25 g carbs, 4 g fiber, 19 g sugar, 2 g protein.

Nutrition Analysis for cashew cream: 210 cal, 12 g fat, 0 mg chol, 10 mg sodium, 19 g carbs, 1 g fiber, 11 g sugar, 5 g protein.