Chocolate Chia Pudding Parfait

A few of the very best winter flavours come together in this blended chocolate chia pudding, layered with orange and pomegranate. This is a totally decadent-tasting breakfast that’s sweetened only with fruit.

If you love the health benefits of chia pudding but can’t stand the tapioca-like texture, blending it is a good solution. Mixing with cocoa is an even better solution, and adding orange and pomegranate make it even more delicious.

I don’t think I need to tell you about the benefits of eating chia or raw cacao, you already know both contain lots of nutrients. If you want to include more raw foods in your diet – especially good in winter, when so much of our food is cooked – this is a great option for both dessert and breakfast, and it’s less time consuming than many raw desserts.

For more great make-ahead breakfasts, make a batch of vegan apple muffins, a whole-grain spelt banana bread, or easy gluten-free almond butter granola.

Ingredient Notes and Substitutions

• Chia: this should be whole chia seeds, not ground chia (you’d need a different amount, and it hasn’t been tested). Either colour can be used.
• Cocoa: baking or raw cocoa, but not drinking cocoa, which has additional ingredients. Baking cocoa, especially Dutch process, has a milder flavour than raw.
• Dates: any type, as long as they’re soft enough to blend. Soak them in very hot water for at least half an hour before mixing if they’re dry.
• Add-ins: you can, of course, just make a blended chia pudding and not layer it with the orange an pomegranate. Or serve with something like orange segments, fresh berries, or granola instead.
• Milk: any non-dairy milk, other than canned coconut, which is a bit overboard for this recipe. I usually use oat milk, or cashew milk if I’m feeling fancy.

Recipe Notes

If you have a high powered blender and can make the pudding really smooth, it’s even more fun to eat, but if not (I don’t have one) it tastes just as good, but with a little more texture. I usually use an immersion blender for this recipe.

Like any chia pudding, the seeds have to be soaked overnight or at least a few hours. After soaking, you blend with the cocoa, dates, and orange zest, and serve.

How to Store

Storage: blended or not, the pudding will keep for 3-4 days in the refrigerator in a sealed container. I recommend adding the orange and pomegranate right before serving (keep them in separate containers in the refrigerator and combine when needed).

Freezing: chia pudding can be frozen, and it freezes well. Simple place in an airtight container and freeze for up to three months. Thaw in the refrigerator before serving.

Expert Tips

• Prepare in advance: the pudding needs at least four hours to set fully, to give the chia enough time to absorb the liquid. Keep this in mind when you’re making the recipe.
• Use an unwaxed orange: because you’re using orange zest, it’s even more important to choose an organic, unwaxed orange if possible, and wash it well.
• Sweeten to taste: even with the dates, this might not be sweet enough for your taste. You can blend in a bit of maple syrup (or honey, if not vegan) to sweeten more.

More Chia Recipes

Chocolate Chia Mousse
Peanut Butter Chocolate Chip Granola Bars
Powder-Free Vegan Protein Shake
Chocolate Coconut Overnight Oats

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This post was originally published in January 2017. It has been updated with no changes to the recipe as of January 2023.