Chocolate Chia Seed Pudding

Do you like chocolate? Many people do. Many people are searching for healthy alternatives to desserts that are not loaded with harmful ingredients like fat, salt, & sugar. Chocolate chia seed pudding is a quick & easy way to create a healthy treat. If you follow the measures, there are roughly 550 calories in the pudding. There are many nutrients which is why adding real chocolate & chia seeds to your diet is a very smart thing to do.

I learned about Carob Powder so I just replace the cacao or chocolate with some carob powder. I have made carob cake, pie & pudding with the carob powder & the desserts all are delicious if you ask me. Here is the recipe using the regular ingredients.

2 Tablespoons Chia Seeds
2 Tablespoons Cacao Powder ( I use same amount of Carob Powder )
2 Tablespoons Raw, Organic Honey
½ Teaspoon Vanilla Extract
¾ Cup Almond Milk

Add all ingredients to your Nutribullet Short Cup ( can also use a food processor ) and extract for 30 seconds, or until smooth.
Let settle in the fridge for at least 1-2 hours.
Sprinkle with your favorite toppings, including cacao nibs, coconut flakes, almond pieces, and more.

If you want to reduce the calories, you could use reduce the amount of chia seeds, almond milk & honey.

So we do not have to give up chocolate desserts to be healthy. I find that just avoiding fat, salt & sugar in all the recipes I make is the ultimate way to ensure you are eating a healthy diet.

I started this journey back in 1994 & lost over 70 pounds through eliminating unhealthy foods & doing some moderate daily exercise. We were designed by our Creator to move so exercise is a natural thing for human beings.

I did some searching about the benefits of cacao versus carob powder. Kenzie of the Kholistic Blog gave a very nice summary for your review.

Like cacao, carob is a tropical pod that contains a sweet, edible pulp. But their different plants and have different flavors.
Unsweetened carob powder may be naturally sweeter than cocoa powder, but carob is not as flavorful as chocolate. It actually has a more bitter taste, making the cacao seem sweeter.
Baking with carob may means less sugar, since carob powder is naturally sweeter than cocoa
Both have equal parts of calories and fat.
Cacao is RAGING with vitamins, minerals, and antioxidants (more antioxidants than any other plant food), making cacao a superfood.
Cacao has also shown to stop artery-clogging plague, lower cancer risk, has cardiovascular benefits, and lowers cholesterol.
Some people report adverse effects, like headache, jitteriness or allergic reactions to cacao– in this case carob is preferred.
Cacao has mood enhancing chemicals: caffeine and theobromine that can be addicting.
Carob is caffeine free (good for kids).
Carob is more alkalizing for the body.
If substituting one for the other in recipes: replace one part cocoa with 2-1/2 parts carob powder by weight is order to mimic the taste. But I’ve also done a 1:1 before and had no problems.
Due to cacaos popularity, especially for making it into conventional chocolate, there are environmental and ethical issues present with harvesting cacao. Carob isn’t reported on, but I’d guess because it’s less used, it’s more fair. However, raw cacao is going to be prepared differently than commercial chocolate. Buying Fairtrade (or something of the sorts) may be a good idea.