Chocolate Flaxseed Pudding (Printable)

A rich, creamy chocolate pudding made nutritious with ground flaxseed for a healthy dessert twist.

# What You Need:

→ Base

01 - 2 cups unsweetened almond milk or dairy milk
02 - 1/4 cup unsweetened cocoa powder
03 - 1/4 cup ground flaxseed
04 - 1/4 cup pure maple syrup, honey, or agave nectar
05 - 1 teaspoon vanilla extract
06 - Pinch of salt

→ Optional Toppings

07 - Fresh berries
08 - Shaved dark chocolate
09 - Whipped cream or coconut whipped cream
10 - Chopped nuts

# Steps:

01 - In a medium mixing bowl, whisk together almond milk, cocoa powder, ground flaxseed, maple syrup, vanilla extract, and salt until completely smooth and well combined. Ensure no lumps remain.
02 - Pour the chocolate mixture evenly into individual serving glasses or transfer to a single large serving bowl. Leave adequate space at the top for toppings.
03 - Cover the container(s) with plastic wrap or lids and refrigerate for at least 2 hours. The pudding will thicken significantly as the flaxseed absorbs liquid. For best results, chill overnight.
04 - Stir the pudding thoroughly before serving to redistribute any settled ingredients. Top with fresh berries, dark chocolate shavings, whipped cream, or chopped nuts as desired. Serve chilled.

# Expert Advice:

01 -
  • The texture becomes impossibly silky after those hours in the fridge, like velvet on a spoon but with this satisfying thickness that actually keeps you full
  • Its the kind of healthy dessert that doesnt whisper healthy at all, just deep chocolate satisfaction that happens to be packed with fiber and omega 3s
02 -
  • The first time I made this, I used whole flaxseeds instead of ground and ended up with a strange seedy situation that never thickened properly, so please learn from my mistake and use pre ground flaxmeal
  • Your pudding might look slightly grainy right after mixing but dont panic, this is completely normal and the texture transforms completely during refrigeration
03 -
  • Make a double batch on Sunday and portion into small jars for grab and go breakfasts all week, because pudding for breakfast is completely acceptable when its this nutritious
  • Let the pudding come to room temperature for about 10 minutes before serving if youve stored it for several days, as this softens the texture and brings back the creaminess

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