Chocolate + orange is a match made in heaven in my opinion. I have never heard any chocolate lover say they dislike this combination. I for one, love it. When you say chocolate to me, orange or hazelnut is what comes to mind first. Chocolate covered oranges and ferrero rocher are one of my favorite things in the whole world. I already have a raw vegan chocolate hazelnut chia pudding recipe so I needed to make a raw vegan chocolate orange chia pudding to add to my chocolate chia pudding repertoire. Well let me tell you, this is one of my current favorite chia pudding flavors. I love the bright fresh orange against the rich chocolate chia pudding. The vitamin C and the antioxidants perk you up and gets you ready to start a busy day. A perfect breakfast in my book.
Enough talking. I’m ready to make this easy peasy chocolate orange chia pudding. Blend all of the ingredients except for the chia seeds and toppings until smooth. In this recipe, I am using pumpkin seed milk (my current favorite raw vegan milk), but feel free to use the nut or seed milk of your choice.
Once everything is blended up to be a nice smooth chocolate orange milk, add in the chia seeds and blend on the lowest setting for a few minutes until the mixture thickens.
Turn off the blender and pour into glasses, bowl, or the container of your choice. Chill in the refrigerator from 2-3 hours to overnight.
Once the chia pudding is set, you can top it with coconut whipped cream, orange segments, and cacao nibs. I don’t know about you, but I MUST DIG IN NOW!! Til next time.
- 1 cup pumpkin seed milk or any other nut or seed milk of your choice
- 1 Tablespoon + ½ teaspoon raw cacao powder
- Zest of 1 orange
- Juice of 1 orange
- 1 Tablespoon maple syrup
- A pinch of salt
- 3 Tablespoons chia seeds
- Some coconut whipped cream, orange segments, and cacao nibs for topping
- Zest the orange, then juice the orange.
- Blend all of the ingredients except for the chia seeds and toppings until smooth.
- Add in the chia seeds into the blender and blend on the lowest setting for a few minutes until the mixture thickens.
- Pour the chia pudding mixture into glasses, bowl, or the container of your choice. Chill in the refrigerator from 2-3 hours to overnight.
- Once the chia pudding is set, top it with coconut whipped cream, orange segments, and cacao nibs.
Pumpkin Seed Milk Recipe
Ingredients:
1/3 cup pumpkin seeds
1 date
1 cup water
Instructions:
1. Soak pumpkin seeds for 4-6 hours. Drain and rinse well.
2. Add all ingredients into the blender. Blend until smooth.
3. Set a nut milk bag into a bowl and pour the mixture into the bag. Ring the bag completely.
Ohhh… this sounds amazing! Such a great combination. I will try tomorrow morning 😍 Thank you for sharing such great recipes
Hi Birgit,
Thank you so much for your lovely comment! I hope you liked it! xx
Just stumbled across your blog looking for coconut whipped cream. What a treasure! Really love the detailed rationale and simplicity of the recipes I’ve seen thus far. Can’t wait to try this delectable looking chocolate orange pudding – it is one of my fav combinations as well!
I haven’t looked through the entire list but would be very keen to see recipes with low GI sugar substitutes like Stevia/coconut sugar etc as I am trying to eat mostly dairy, gluten, and sugar-free foods 🙂
Thank you for this wonderful website – I intend to check back often!
Hi Ab2017,
Thank you so much for your lovely comment! I am very happy to hear that you found recipes here that can be of use to you.
Most recipes that use dates or maple syrup can be substituted with stevia or coconut sugar. Although, the only thing about stevia is depending on how much you use, the Stevia flavor can take over. But if you like the taste of stevia, you probably wouldn’t mind it. For instance, you can use stevia or coconut sugar in the chocolate orange pudding recipe. Just skip the dates and maple syrup and use Stevia or coconut sugar instead. You can add either one of them to taste until it reaches your desired sweetness.
One of the only times you want to avoid substituting the sweetener is when the dehydrator recipes contain maple syrup. These work best without substitution, as the higher water content of maple syrup is an important element in helping things dry crispy. Also, the date caramel recipe needs dates to create the thick caramel texture, and only using stevia or coconut sugar will not work for this one. But that’s about it I think.
Feel free to ask me anytime about Stevia and coconut sugar substitution on specific recipes, so that I can better assist you by suggesting the amount to use.
Thank you so much for checking out my blog and I hope you like the chocolate orange pudding recipe! It’s one of my favorites:) Let me know how it turns out!