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CHOCOLATE PECAN PIE PUDDING

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Chocolate Pecan Pie Pudding topped with berries, toasted pecans, Catalina Crunch chocolate keto cereal, and sugar-free grain-free chocolate granola.

This protein-boosted chocolate and pecan chia pudding defines nutritious-and-delicious.  Better still, it’s made the night before so all you need to do in the morning is add your favourite toppings!

Chia seeds have a mild nutty taste and are rich in fibre, minerals, plant protein, antioxidants, and healthy fats.  In fact, a 2 tablespoon serving of chia seeds contains approximately 4 grams of protein and 12 grams of carbohydrate, of which 11 grams are actually fibre!

Pecans have a rich, buttery flavour and are packed with antioxidants, vitamins, minerals, heart-healthy monounsaturated fatty acids, and plant-based protein. Studies suggest that pecan consumption may help improve cognitive function, cardiovascular health, and blood sugar control.

Side note: I love the chocolate pecan combo but this recipe can be made with your choice of nut or seed butter.


Ingredients for 4 servings:

  • 2 1/4 cups milk of choice (I like to use canned light coconut milk or a combination of canned coconut milk and unsweetened pecan or almond milk)

  • 6 Tbsp pecan butter (I like Artisana raw pecan butter)

  • 1/4 cup chocolate protein powder

  • 2 to 3 Tbsp raw cacao powder, adjusted to taste

  • 1 Tbsp maca powder (optional)

  • 1 tsp pure vanilla extract

  • pinch or two of salt

  • sugar-free monk fruit sweetener, pure stevia, or sweetener of choice, adjusted to taste

  • 1/2 cup chia seeds

  • optional toppings: berries, toasted pecans and/or nut butter, Catalina Crunch chocolate keto cereal, granola, chocolate sunflower spread, or toppings of choice

Chocolate Pecan Pie Pudding topped with berries, toasted pecans, Catalina Crunch chocolate keto cereaL, and Lakanto sugar-free grain-free chocolate granola & Suntella chocolate sunflower spread.

Directions:

  1. Put the milk, nut butter, protein powder, cacao, maca, vanilla, and salt into a blender container and blend until smooth.  Sweeten to taste.

  2. Add chia seeds and pulse-blend until just combined (or blend fully if you prefer a smoother consistency).

  3. Pour into a bowl or single-serving mason jars and cover.

  4. Allow to sit for 10 minutes, then whisk or shake well.  Cover and refrigerate overnight.

In the morning, stir and add additional sweetener, cacao powder, nut butter, and/or milk as needed for desired taste and consistency.  Serve cold or warm with your choice of toppings.

Chocolate Pecan Pie Pudding can be stored in an airtight container in the fridge for up to 5 days.


Side note: If you love this, try out my CHOCOLATE WALNUT and CHOCOLATE ALMOND CHIA PUDDING, too!