Cacao Nib & Orange Chia Pudding

This Cacao Nib & Orange Chia Pudding is a heart-smart dessert that proves indulgence and nutrition can coexist beautifully. Chia seeds swell in unsweetened almond milk to create a luscious, pudding-like texture while delivering a generous dose of plant-based omega-3 fatty acids, fiber, and minerals that support healthy cholesterol levels and blood pressure. Fresh orange zest and juice brighten every spoonful with vitamin C and citrus flavonoids, while crunchy raw cacao nibs provide a rich chocolate flavor packed with heart-protective antioxidants, without any of the added sugar or saturated fat found in traditional chocolate chips. Rather than relying on refined sugar, this recipe is naturally sweetened with blended Medjool dates, which add caramel-like sweetness along with fiber and potassium. The result is a creamy, satisfying dessert that feels indulgent but fits seamlessly into a heart-healthy eating pattern. It's an ideal make-ahead treat for busy weeks, chills overnight in the refrigerator, and keeps well for several days. Serve it chilled in small glasses or jars, topped with a few extra cacao nibs and a sprinkle of orange zest for an elegant, antioxidant-rich dessert that supports cardiovascular health without sacrificing flavor.

Ingredients

• 2 cupsunsweetened almond milk, or other unsweetened plant milk
• 0.5 cupchia seeds
• 4 wholeMedjool dates, pitted
• 2 tsporange zest, freshly grated, plus more for garnish
• 0.25 cupfresh orange juice, freshly squeezed
• 3 tbspcacao nibs, plus more for garnish
• 1 tspvanilla extract
• 0.125 tspsea salt

Method

1. Zest the orange to measure out the orange zest, then juice the orange to measure out the fresh orange juice.
2. Add the almond milk, pitted Medjool dates, orange juice, vanilla extract, and sea salt to a blender. Blend on high until completely smooth and the dates are fully incorporated, about 60 seconds. 1:00
3. Pour the blended date mixture into a mixing bowl. Add the chia seeds and orange zest, then whisk thoroughly to combine and break up any clumps of chia seeds.
4. Let the mixture sit at room temperature for 5 minutes, then whisk again to prevent the chia seeds from clumping together at the bottom. 5:00
5. Fold in the cacao nibs, stirring gently until evenly distributed throughout the pudding.
6. Cover the bowl and refrigerate for at least 4 hours, or overnight, until the pudding has thickened to a creamy, spoonable consistency. 240:00
7. Give the pudding a final stir, then divide it evenly among serving glasses or jars. Garnish with extra cacao nibs and a sprinkle of orange zest before serving chilled.