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Chocolate Chia Mini-Puds

Did you know that chocolate cravings can be a craving for minerals such as magnesium? The great news is, dark chocolate contains plenty of it! But even darker store-bought chocolate can contain an unhealthily high dose of sugar. Also, sometimes just munching on dark chocolate squares does not curb the cravings for me - and sometimes I find myself eating waay more than a healthy amount to curb the cravings.

That's when I need to make something chocolately and gooey. These chocolate-topped mini puddings containing avocado, chia, raspberry and of course, cacao should sort out any after-dinner "Need chocolate" or "Need...something...more" cravings and are full of healthy fats, fibre, and of course, chocolate. Healthy fats and fibre together with low fructose in this recipe should help prevent any blood sugar spike & sugar hangover (I usually get mine the next morning after over-indulging. Yuk!)These puds are chilled-set and are perfect as an easy go-to during spring & summer.

In autumn & winter in these situations, I would go for something hot or warm & gooey every time. These puds are chilled-set and are perfect as an easy go-to during spring & summer.

Ingredients for 3-4 mini-puds:

  • 1 1/2 Tbsp coconut oil
  • 1 1/2 Tbsp rice malt OR coconut sugar OR 1 Tbsp honey
  • 3/4 cup rice/nut/coconut milk
  • 1/3 cup chia seeds
  • 1 1/2 Tbsp cacao
  • 1/4 to 1/2 ripe avocado
  • 1/4 - 1/2 cup fresh or frozen raspberries (optional - they taste great with or without!)
  • 2 - 3 rows of dark chocolate to melt (see my recipe for home-made here)

You can make these easy chocolate chia puds with or without a blender.


1. Melt the coconut oil & rice malt together in a saucepan on very low heat.

2. If you have a blender, place the remainder of the ingredients except the dark chocolate into it to chop & combine, then add to the saucepan and stir immediately.

(If you do NOT have a blender, simply chop the chia as finely as you can on a large cutting board with a large knife. Add to the saucepan & with the other dry ingredients & milk and stir immediately. Chop the raspberries or leave whole, add to the mixture and stir. Mash up the avocado, add and stir, or if this is too much work, you can simply replace with 1Tbsp of extra coconut oil at the beginning).

3. Spoon the mixture into mini cups and place into the fridge to set. Ideally, use a rubber ladle to get the last of it out.

4. To melt the chocolate topping: 

I have an induction stove, which allows me to heat things very slowly on low heat. I simply place the chocolate into a small stainless bowl on the stove-top, and melt it on low heat, stirring constantly with a small wooden spoon. However, most people don't have stove-tops that are so temperature-controlled, so I recommend the double-boiler method as follows:

2/3 fill the same saucepan with water and start to heat towards a boil (but reduce the heat as bubbles start to appear in the water). Place your chopped/ broken up dark chocolate into a small bowl and carefully place onto the saucepan of water, ideally before the water gets too hot, being VERY careful not to get ANY water into the bowl. Gently stir the chocolate in the bowl until it melts.

5. Pour the melted chocolate onto your cups,and then replace into the fridge to finish setting, OR (my recommendation) devour right away while the chocolate is warm and the whole lot is a gooey mess! Enjoy!

I recommend you eat one chia pud right away while the chocolate is still warm and it's still a gooey mess.

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