The Best Mexican Chocolate Chia Pudding

You could use it in this hazelnut recipe, but I decided to enhance the flavors in this superfood blend and created a Mexican Chocolate Chia Pudding recipe.

What is Mexican Chocolate?

Mexican chocolate is made from ground cacao nibs with cinnamon and sugar mixed in.

Cacao Bliss comes from ground cacao beans and already has cinnamon added!

Did you know that cinnamon has antioxidant properties and all kinds of other nutritional benefits?

But sugar.

Well.

That’s a whole different story.

I’ve followed a sugar-free lifestyle since 2016 which is why I love that Cacao Bliss uses monk fruit to give it a lightly sweetened flavor.

Monkfruit is a zero-calorie, carbohydrate-free sweetener that won’t impact your body’s blood sugar.

Sometimes, Mexican chocolate includes other flavors like nutmeg, allspice, chilies, and nuts.

Since Cacao Bliss already includes cinnamon, black pepper, and mesquite, it really is perfect for Mexican chocolate!

I decided to add chipotle powder because it adds a nice smoky heat.

If you have trouble finding chipotle powder, check out the Hispanic section of your grocery store for the Badia brand.

What is Chia Pudding?

If you grew up in the 80s like we did, then you probably can’t hear the word “chia” and not also sing “ch-ch-ch-chia” in your head…

Did you ever have one of those chia pets?

Neither AnnMarie nor I ever did, but we both remember watching the commercials where chia seeds would sprout into hair or fur on a clay figurine!

Who knew those very same seeds are actually a superfood!?!

They’re rich in omega-3 fatty acids, antioxidants, fiber, calcium, and protein.

When you add chia seeds to a liquid, they absorb the liquid and become gelatinous.

They actually absorb 10 times their weight in liquid!

Mix them with any kind of milk and let them sit for a while and they turn into a tapioca-like pudding.

No cooking or thickening agents required.

Talk about easy!

If you prefer a smoother pudding, put your mixture in a high-speed blender and blend until smooth.

Since chia seeds don’t have any noticeable flavor, you can add all kinds of flavors to the mixture.

I love to serve Mexican Chocolate Chia pudding with a variety of toppers like Lily’s chocolate chips, unsweetened coconut flakes, roasted pepitas, and chopped nuts.

It’s always fun to create your own personal pudding parfait!

Obviously, chia pudding is delicious as a dessert.

If you follow the Trim Healthy Mama (THM) lifestyle, chia puddings are an S recipe because they include 10-15 grams of fat depending upon how much you use for your recipe.

But they don’t have to just be a dessert: chia puddings are healthy enough to enjoy for breakfast or as a snack.

This recipe uses unsweetened almond milk which means this pudding is naturally dairy-free.

How to Store Chia Pudding

You will need to store chia pudding in an airtight container in the refrigerator.

It will hold up for 3-5 days.

I recommend mixing the pudding in the same container you plan to store it in.

Why is that?

The seeds tend to settle to the bottom so if you try to pour it into individual serving containers you may end up with too many seeds in some, and not enough seeds in others.

The containers with too few seeds will end up kind of soupy instead of pudding-y.

You may want to consider using a glass container whenever you use Cacao Bliss.

Since one of the ingredients in Cacao Bliss is turmeric, it will leave a yellow stain on plastic containers, but glass won’t stain at all.

Glass mason jars are a fantastic option!

Tips for Making Mexican Chocolate Chia Pudding

This recipe is so easy to make!

The ingredients are all commonly found in any grocery store.

You can order your Cacao Bliss here.

You’ll need:

• Cacao Bliss Superfood Blend
• Unsweetened almond milk (or equivalent milk you prefer)
• Chia seeds
• Monkfruit (or equivalent low carb sweetener)
• Vanilla extract
• Ground cinnamon
• Chipotle powder
• Mineral salt

In a mixing bowl or mason jar, combine the milk and sweetener.

I recommend using a frothing tool to help the sweetener dissolve.

Then add the Cacao Bliss, vanilla extract, chipotle powder, cinnamon, and mineral salt.

Use the frother to blend the ingredients well.

Then add the chia seeds and give a good stir.

Since the seeds have a tendency to settle to the bottom, don’t try to divide the mixture into individual serving containers until after they’ve turned into a pudding!

Cover the jar and refrigerate for at least 3 hours, or overnight.

To help prevent the seeds from clumping, stir the mixture after the first hour.

When you’re ready to serve your pudding, you can scoop it directly from the jar for a tapioca-like pudding, or blend it in a high-speed blender for a smooth texture.

You can enjoy it as is, or top it with your favorite toppings.

Whipped cream is perfect if you’re enjoying your Mexican Chocolate Chia Pudding as a dessert!