This healthy vegan Mango Chocolate Chia Pudding is the easiest, dairy-free, keto dessert you can whip up with just a few ingredients. It also makes for a filling, healthy, creamy and satisfying breakfast option!
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Chocolate Chia Seed Pudding with Canned Coconut Milk
At the heart of this recipe are the base chia pudding ingredients: cacao powder, chia seeds and canned coconut milk. Stevia powder (for Keto friends!) or alternative sweeteners are added for sweetness.
A fresh mango is my choice of topping as it amps up the natural sweetness and perfectly complements the thick, rich and creamy texture of this pudding. Additionally, mangoes are currently in season in California, so why not treat yourself to a seasonal delicious chocolate chia pudding?
Is Chocolate Chia Seed Pudding Healthy?
Yes, chocolate chia seed pudding is healthy, nutritious and suitable for many different diets (vegan, vegetarian, gluten-free, dairy-free, Paleo and Keto).
Let’s take a closer look at the health benefits of cacao powder and chia seeds.
Cacao Powder is rich in magnesium, calcium, zinc, selenium and copper. It is also packed with flavanols, antioxidant compounds that help to:
- Lower blood pressure
- Improve blood flow to the brain and heart
- Prevent blood clots
- Fight cell damage
The nutritional benefits of chia seeds make them one of the healthiest foods available to us. Chia has:
- 8 times more omega-3s than Atlantic farmed salmon
- 6 times more calcium than milk
- 3 times more iron than spinach
- 2 times more fiber than bran flakes
- 15 times more magnesium than broccoli
- 4 times more selenium than flax
Why You’ll Love This Healthy Vegan Mango Chocolate Chia Pudding
- This chia pudding is quick and easy to make. It is perfect for to-go breakfast, healthy snack or dessert.
- The health benefits are plentiful. This pudding has it all: omega-3s, calcium and fiber.
- This pudding will last up to 7 days in the refrigerator so you can meal-prep it for the whole week.
- You can leave this pudding in the fridge overnight or just for a couple of hours. It will thicken within 1-2 hours and be ready to enjoy.
Key Ingredients for This Healthy Vegan Mango Chocolate Chia Pudding
- Cacao Powder: the ingredient that takes this pudding from plain to decadent. If you want to make it super chocolatey, you may increase the cacao powder proportion by 1 tablespoon.
- Coconut Milk: to make the pudding rich and thick. My favorite canned coconut milk comes in a BPA-free can and is free of any additives.
- Chia Seeds: the miraculous “super seed” that will become a gel after absorbing the coconut milk and act as a natural thickener to give our pudding the perfect consistency.
- Stevia: a natural Keto-friendly sweetener. If you do not follow Keto diet, you may use 2 tablespoons agave, honey or maple syrup instead.
- Rose Water: for a little extra natural sweetness and aroma. You may substitute rose water for vanilla or almond extract.
- Mango: as a fresh seasonal fruit topping. Be sure to use ripe sweet mangoes such as ataulfo.
How to Make This Pudding
It only takes four simple steps to make this healthy vegan mango chocolate chia pudding.
- In a bowl, mix coconut milk and cacao powder until well combined.
- Add the rest of the ingredients, mix well and pour into cups, mason jars or ramekins (whichever available or preferred).
- Place in the refrigerator for 1-2 hours or overnight to thicken.
- Top with diced mangoes and enjoy!
Other Topping Ideas for This Pudding
This pudding is extremely versatile and will go well with any of the following toppings:
- Any berries or fruits of your choice
- Shredded Coconut or Roasted Coconut Chips
- Nuts and seeds of your choice
- A pinch of cinnamon or cardamom
Other Recipes You’ll Love
- No Bake Cacao Rounds – rich, vegan, healthy, no-bake snack
- Apricot-Date Energy Balls – great as a post-workout protein bite
Healthy Vegan Mango Chocolate Chia Pudding (Keto)
Ingredients
- 1 can coconut milk (full fat)
- 3 tbsp cacao powder
- 4 tbsp chia seeds
- ¼ tsp stevia powder or 2 tbsp honey
- ½ tsp rose water
- 4 tbsp ripe mango diced (for topping)
Instructions
- In a bowl, mix coconut milk and cacao powder.
- Add the rest of the ingredients (chia seeds, stevia, rose water) and mix until well combined.
- Pour the mixture into cups, mason jars or ramekins (whichever available).
- Leave in the refrigerator overnight or for 1-2 hours until the mixture thickens.
- Top with mangoes and enjoy!
Notes
- If you open a can of coconut milk and find a solidified cream at the top, be sure to mix the cream and liquid with a spoon before using in this recipe.
- You may substitute stevia for honey, agave or maple syrup.
- You may substitute rose water for vanilla or almond extract.
- If using cups or ramekins, cover each with a plastic wrap before placing in the fridge.
- Be sure to use ripe sweet mangoes for topping.
- If you do not like the texture of soaked chia seeds, blend the mixture in a blender to create a smooth, creamy mousse.
- This recipe yielded 2 mason jars and one small ramekin.
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