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Whip up this delicious vegan gluten free chocolate banana coconut chia Pudding in the evening so it's ready for breakfast or snacks the next day.
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Have you ever tried chia pudding? If you haven't, I've got a must-try recipe for you. Despite the numerous recipes floating around, I only tried it for the first time not long ago...and I really like it!
With just a few simple ingredients, you can whip it up and have it waiting in the fridge for when you need a snack or you can even have it for breakfast. Yes, chocolate for breakfast!
If you're unsure about having it for breakfast, know that it is not overly sweet, the bananas and the dates provide all the sweetness. So it's naturally sweetened. The cocoa powder dulls out any chance of it being too sweet. You'll have to try it to taste what I mean!
Chocolate Banana Coconut Chia Pudding is simple to put together but it takes a little time to set. I usually make it in the evening and refrigerate overnight so it's ready for the next day.
When you look at my pictures, the chia seeds in the pudding probably stand out.
I know some people prefer to grind the chia seeds when making chia pudding so the end result is smooth (smooth like my chocolate mint avocado pudding!), but I like to keep them as they are because they add a nice little texture.
I have not tried grinding the chia seeds for this recipe but if you do try it, let me know how it turns out!
If you like this Chocolate Banana Coconut Chia Pudding Recipe, you may also like these:
- Vegan Chocolate Banana Bread
- Vegan Gluten Free Chocolate Zucchini Bread
- No Bake Peanut Butter Chocolate Coconut Bites
- Banana Oat Pancakes (Vegan + GF)
- Banana Berry Granola Yogurt Parfait
- Mango Coconut Chia Pudding
- Aquafaba Chocolate Mousse
And click these links for more breakfast and snack ideas!
Chocolate Banana Coconut Chia Pudding
Ingredients:
- 4 medjool dates (pits removed)
- 2 ripe bananas (ideally, bananas that have just started to get some brown spots on them (not too many though!) so they are sweeter)
- ¼ cup Dutch-process cocoa powder
- 1 x 398ml (13.5 oz) can full-fat coconut milk
- 1 teaspoon vanilla extract
- ½ cup water
- ¼ cup chia seeds
- sliced bananas, coconut whip, shredded coconut, chia seeds, or cacao nibs for garnish (optional)
Instructions:
- Soak dates in water for 30 minutes to soften them up.
- Add dates, bananas, cocoa powder, coconut milk, vanilla, and water to a blender.
- Blend until smooth. (I use my NutriBullet for this step)
- Pour mixture into a large bowl or container.
- Stir in chia seeds.
- Cover and refrigerate for a few hours or overnight so it can set.
- Garnish with the (optional) topping of your choice.
Recipe Notes:
- This recipe makes either 4 x 250ml or 2 x 500ml larger servings. Calorie count listed above is for a 250ml serving.
- Canned coconut milk must be used, not the coconut milk that comes in cartons.
- I use full fat coconut milk in this recipe, but light coconut milk can also be used. If using light coconut milk, cut back on the water being added to the recipe. Calorie count listed above is the recipe made with full fat coconut milk.
- Keep refrigerated and use within 2 days
- Recipe adapted from Joy McCarthy's Banana Chia Pudding.
Walt says
Fifth time making it, I made a mistake. Instead of a rounded 1/4 cup of cocoa I added a rounded 1/2 a cup. It's a little decadent.
Gwen Leron says
Oops! That's a lot! I hope it was still enjoyable 🙂
Walt says
Gwen
I did make it again, twice, second time I milled some of the chia seeds and it set up to be very thick. Also ran the blender a bit longer.
Gwen Leron says
Wonderful! I'm so glad you're enjoying the recipe, Walt 🙂
Walt says
Very tasty and easy to make, plus no added sugar. I didn't have just chis seeds so I used milled flax and chia so it didn't setup as well but still delicious.
Gwen Leron says
I'm so glad you enjoyed it, Walt! Yes, flax will not work as well to thicken it up, but it will still taste good with a slightly different texture. I hope you give it a try again with the chia seeds!
Hillary says
Is there anything to substitute for the dates? Hard to finding around my area...
Gwen @ Delightful Adventures says
Hi Hillary! I have never made the recipe without the dates, so I am unsure of a substitution. This article (https://food52.com/hotline/19004-good-substitutes-for-dates) suggests prunes or figs, but again, I have never tested with anything other than dates, so I can't guarantee that the taste will be good. If you do try with something else, let me know how it goes!
Marie says
This recipe was truly delicious! My kids love it, we love it, and I've sent this link to so many friends and family members who also love it. We can't wait to try more of your recipes!
Gwen @ Delightful Adventures says
I'm so happy to hear you love it, Marie! And I'm also glad to hear your kids love it, that is always a nice bonus 🙂 Thanks so much for your note and for sharing the recipe with your friends and family, I really appreciate that!
Steffanja Pohl says
What would be a good Alternative to Prune's my German Hubby is intolerant to Prunes, dates and figs.
Gwen @ Delightful Adventures says
Hi Steffanja! Prunes would have been my suggestion as a replacement for the dates but since your husband is allergic to those too, I am not sure. I have never used anything but dates in this recipe, so it's hard to say with certainty what else would provide the same results. The dates are being used as a natural sweetener here and as a bit of a thickener too, so it would have to be something that could do those two things. Raisins *may* be fine, but I am not sure of the extent of your husband's allergies or if they would do the same things as the dates. I hope this helps a little!
Tricia says
Delicious! Thanks for the great recipe. Perfect and not too sweet!
Gwen says
Happy to hear you like it, Tricia! I love that it's not too sweet, too! 🙂
Andrea says
Thnaks for sharing, I will have it for breakfast tomorrow!
Gwen says
I hope you like it, Andrea!
Gréta says
This is some delicious masterpiece! 😀 Our first chia-pudding, and it was just perfect, better than store-bought and healthy as hell! Way to go!
Gwen says
Hi Gréta!
I'm so happy you like it! It's a favourite over here as well! Thanks for circling back to let me know how things went, I appreciate it!
Carolyn says
How many ounces or mililiters is the can of coconut milk? They are available in different sizes here.
Gwen says
Hi Carolyn! The can should be 398 ml (13.5 oz) 🙂
Lou says
I made it with ground chia seeds and loved it! Am about to try something similar with pineapple and juice, coconut water or just filtered tap water rather than the coconut milk. Loving the healthy pudding options!
Gwen says
So happy you loved the ground chia version, Lou! Good luck with your new recipe, sounds great 🙂
Casey says
Your instructions do not state when to add the cocoa powder. I presume in the blender?
Gwen says
Correct 🙂 And thank you for pointing that out, Casey! I've updated the recipe.
Mary @ Fit and Fed says
Looks delicious! I love chia pudding. I like the texture-- kind of like tapioca or bubble tea, but smooth could be a fine change of pace, easily done in the blender.
Gwen says
Hi Mary! I agree, I like the texture too! I think the next time I make this, I'm going to try grinding the chia sees to see what it's like. Just to satisfy my curiousity! Thanks for stopping by 🙂
Michele @TwoRaspberries says
YUM! I love how healthy this is 😉 the chia seeds add so much nutrients to this pudding! and what a great flavor too!
Gwen says
Thanks, Michele! I love adding chia seeds wherever I can to bump up the nutrition. Chia puddings are perfect for that 🙂 Thanks for stopping by!
Shannon says
I have never had chia pudding! I need to try it ASAP, but I am always afraid of the weird chia texture haha! 🙂
Gwen says
Try it! And if you don't like the texture, you can always grind the chia seeds up 🙂