Brownie Batter Chia Pudding
This Brownie Batter Chia Pudding is as decadent as it is nourishing!
It’s gluten free, dairy free (easily vegan), refined sugar free, and high protein!
I’ve been loving chia pudding lately because there are so many benefits!
Chia seeds are high in
- Calcium
- Omega 3 fatty acids
- Fiber
- and have some protein in them, too!
I’ve never really been a fan of chia pudding in the past, but I think it’s just because I didn’t add the right flavor or add-ins!
The brownie batter balls, which I ended up mixing in really well, so I got a little chunk of brownie dough with every bite, were THE perfect touch!
And if you’re still thinking… I just can’t get past that mushy texture, then try Blended Chia Pudding, like in my Blended Cookie Dough Chia Pudding!!
It’s velvety smooth just like you were indulging in a mousse!
Why You’ll Love This Brownie Batter Chia Pudding
- It’s full of nourishment, with omega 3s, fiber, calcium, and protein
- It’s gluten free, dairy free, and refined sugar free
- It’s high protein
- The flavor tastes so indulgent! You’ll be jumping out of bed in the mornings for this one!
Ingredients
- 1/2 cup chia seeds
- 1 3/4 cups coconut milk / milk of choice
- 1/2 cup cottage cheese, or plain yogurt
- 1/3 cup chocolate protein powder – Just Ingredients is my favorite clean ingredient brand! You can use her 100% grass fed whey, or the nourishing bone broth protein (my personal favorite). Use code colleenF10 to save sitewide.
- To keep it completely plant based try Ora Organic plant based protein powder, 3rd party tested against heavy metals and pesticides. Use code colleen to save 30%!
- 1 tbsp cocoa powder
- 3 tbsp almond butter
- 2-3 tbsp date syrup, or pure maple syrup
- 1 tsp vanilla extract
- Brownie batter balls
- 4 medjool dates
- 1/4 cup almond flour
- 2 1/2 tbsp cocoa powder
- 1 tbsp pure maple syrup
- 1/4 tsp vanilla extract
Process
- Blend together pudding ingredients, minus chia seeds
- Pour into a large bowl with chia seeds
- Set aside for 15 minutes, whisking every 5 minutes
- This helps keep the seeds from sinking into the bottom once poured into single serve jars
- Pour into jars and refrigerate at least 2 hours
- Make brownie dough by processing everything together until smooth, and roll into mini balls
- If dough feels too sticky refrigerate 10-15 min before rolling
- when ready to serve top with brownie bites and a drizzle of melted chocolate, and enjoy!
- You can add the brownie balls to the jars before storing for the days ahead as well
- I prefer to mix the brownie bites in the pudding, mashing them up some, so I get some brownie dough in every bite!
I love how easy it to just add all of the filling ingredients to a blender, mix, and pour!
Bonus: You’ll have some leftover brownie batter balls for snacking!
Variations for Dietary Preferences
- Protein powder – feel free to omit in the chia pudding. You can also add greek yogurt or blended cottage cheese to up the protein
- Coconut milk – feel free to use any milk here
- Pure maple syrup – feel free to sub honey or medjool date syrup
- Almond butter – adds thickness and richness to the chocolate taste. You can also use hazelnut butter or a cacao cashew butter for an even richer taste. If you want to leave it out completely you can
If you make this Brownie Batter Chia Pudding I’d love to your thoughts in the comments below! Or tag me on social media so I can see your creations!
Ingredients
- 1/2 cup chia seeds
- 1 3/4 cups coconut milk / milk of choice
- 1/2 cup cottage cheese or plain yogurt
- 1/3 cup chocolate protein powder
- 1 tbsp cocoa powder
- 3 tbsp almond butter
- 2-3 tbsp date syrup or pure maple syrup
- 1 tsp vanilla extract
Brownie batter balls
- 4 medjool dates
- 1/4 cup almond flour
- 2 1/2 tbsp cocoa powder
- 1 tbsp pure maple syrup
- 1/4 tsp vanilla extract
Instructions
- Blend together pudding ingredients, minus chia seeds
- Pour into a large bowl with chia seeds
- Set aside for 15 minutes, whisking every 5 minutes
- This helps keep the seeds from sinking into the bottom once poured into single serve jars
- Pour into jars and refrigerate at least 2 hours
- Make brownie dough by processing everything together until smooth, and roll into mini balls
- If dough feels too sticky refrigerate 10-15 min before rolling
- when ready to serve top with brownie bites and a drizzle of melted chocolate, and enjoy!
- You can add the brownie balls to the jars before storing for the days ahead as well
- I prefer to mix the brownie bites in the pudding, mashing them up some, so I get some brownie dough in every bite!
Notes
-
To keep it completely plant based try Ora Organic plant based protein powder, 3rd party tested against heavy metals and pesticides. Use code colleen to save 30%!
Curious what the calories and macros are for this.
I just updated the post with that information!
Hi! This looks great. I noticed your IG as well as on top of your page mentions dairy-free, but the recipe includes cottage cheese/Greek yogurt. Is there a dairy-free alternative you suggest?
Sorry I should’ve specified further- any vegan yogurt will work the same! Cashew yogurt, coconut, almond, etc!