Chocolate Coyo Chia Pudding {Vegan, RSF}

By February 29, 2016 gluten free, healthy, naked treats, recipe series, recipes, sweet, vegan, weekday breakfasts

This chocolate coyo chia pudding in thick, creamy and decadent. Packed full of nutrients and wholesome ingredients, it’s the perfect make ahead breakfast, afternoon snack or after dinner treat! 

Chocolate Coyo Chia Pudding Anisa Sabet The Macadames-8

I love chia pudding.

It’s so easy to make and totally versatile. Recently i’ve tried it whipped up with simple vanilla bean and coconut cream or been a bit more adventurous and made a middle eastern version with cardamom and candied pistachios.

Today’s recipe is one of my favourites, the traditional chocolate version using chocolate coyo. I love the creamy addition coyo makes. If you don’t have coyo, you can use coconut cream or normal yoghurt in its place. Both work well.

The method couldn’t be simpler, mix, soak, blend and serve. You don’t even have to blend if you’re feeling lazy. It’s very delicious chunky and I actually quite like the added chia crunch in the unblended version – plus it saves added washing up!

My favourite topping for chocolate flavoured things is almost always some kind of berry. Today i’ve gone for beautiful juicy raspberries and shaved coconut.

Now excuse me, I have some eating to do!

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

Chocolate Coyo Chia Pudding | Anisa Sabet | The Macadames-2

Chocolate Coyo Chia Pudding | Anisa Sabet | The Macadames-7

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Chocolate Coyo Chia Pudding | Anisa Sabet | The Macadames-4

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Chocolate Coyo Chia Pudding | Anisa Sabet | The Macadames-5

What you need:

  • Mixing bowl
  • 4 small jars or bowls

Ingredients (makes 4 jars):

  • 1/2 cup chocolate coyo
  • 1 1/2 cups milk (almond, soy or oat milk would work well)
  • 1/2 cup chia seeds
  • 2 tablespoons raw cacao
  • 1/4 cup pure maple syrup
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1/2 tsp vanilla extract


1. Mix all the ingredients in a bowl cover and pop into the fridge to soak overnight. A minimum of 4 hours is required to achieve a pudding consistency.

2. Pop into the blender and blend until creamy and smooth. It’s going to take a few minutes to fully process all the chia seeds.

3. Pour into jars and top with your favourite toppings. I like fresh raspberries, coconut flakes and mint.

Storage: will keep in an airtight jar in the fridge for up to 3 days.

Bon appétit!

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For another “Naked Treat” recipe, try my sugar free vanilla custard pots.

Vanilla Custard Pots | Anisa Sabet | The Macadames-17

Or my winter spiced sugar-free + vegan apple and rhubarb crumble.

Winter Spiced Apple & Rhubarb Crumble | Anisa Sabet | The Macadames-45

Anisa – The Macadames. xx

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