Pomegranate Chocolate Chia Pudding
February 28, 2014
I'll promise I'll stop with these avocado+chocolate+chia puddings. I just had to share this very last one.
Then I’ll stop.
But you see, the other day I made pomegranate juice and wanted to do something else with it besides - you know - drink it, making smoothies, cocktails or popsicles (yes people, I make popsicles!)
I had a recipe for a solid BBQ sauce made with pomegranate juice. I’ve looked for it everywhere but can’t seem to find it. I know it will pop up one day, until then no Pomegranate BBQ sauce.
I’ve baked with pomegranate juice in the past, but just to find out that it doesn’t yield great results. The great pomegranate flavor tends to get lost in the other ingredients and the color turns a rather dull shade of brown.
So I went with what I’m comfortable with, and mixed it with avocado, chocolate and chia and hoped, hoped for that it would work - just as orange juice did.
I guess you could say it was one of those a-ha moments.
The ruby-red elixir adds a sweet-tart something to the pudding. I don’t know what it is; it’s an effortless, elusive flavor that makes the chocolate and the avocado shine.
The result is a fresh, smooth, rich, decadent and healthy, oh so healthy pudding.
It’s nothing but the combination of superfoods; no matter the angle you look at it from, it’s still good for you!
Print this recipe!
¾ cup pomegranate juice (make it home with this recipe)
2 tablespoons honey (or maple syrup)
1 ripe avocado (I used Hass)
½ cup cocoa powder
1 teaspoon chia seeds
In a blender (or food processor) combine pomegranate juice, honey (or maple syrup), avocado, cocoa and chia seeds.
Blend until smooth and silky — you may need to stop the blender and mix with a spoon from time to time, to help the blending process.
Divide pudding among ramekins/cups and refrigerate for at least 30 minutes (this allows the chia to thicken).
Top with pomegranate arils before serving.
One serving yields 310 calories, 15 grams of fat, 50 grams of carbs and 7 grams of protein.