Creamy Valentines Chia Pudding Bowl Recipe Easy & Perfect for Date Night
A luscious and creamy chia pudding bowl with pomegranate seeds and crunchy cookies, perfect for a cozy date night or special occasion. This easy recipe combines smooth pudding texture with fresh, tart fruit and satisfying cookie crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 10 minutes
- Yield: 2 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 3 tablespoons chia seeds
- 1 cup (240 ml) full-fat coconut milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup (80 grams) pomegranate seeds
- 4–5 pieces crunchy butter cookies or shortbread, crushed
- Fresh mint leaves (optional, for garnish)
Instructions
- In a medium bowl, pour in 1 cup (240 ml) of full-fat coconut milk. Add 3 tablespoons of chia seeds, 2 tablespoons of maple syrup, and 1 teaspoon of vanilla extract. Whisk everything together thoroughly to avoid clumps. (This step should take about 3 minutes.)
- Let the mixture sit for 5 minutes, then whisk again to break up any chia seed clumps that may have formed. This keeps the pudding smooth and creamy.
- Cover the bowl with plastic wrap or transfer the chia pudding into individual serving jars. Refrigerate for at least 3 hours or overnight. The chia seeds will absorb the liquid and thicken into a luscious pudding texture.
- Just before serving, wash and drain 1/2 cup (80 grams) fresh pomegranate seeds. Crush 4-5 cookies into bite-sized pieces or crumbs (not too fine—you want some crunch!).
- Give the pudding a quick stir and spoon it into serving bowls if not already portioned. Generously sprinkle the pomegranate seeds on top, followed by the crushed cookies for that satisfying crunch.
- If desired, add a few fresh mint leaves for a pop of color and aroma. Serve immediately.
Notes
If pudding is too thick after chilling, stir in a splash of coconut milk to loosen it. Avoid over-stirring after chilling to maintain the gel-like texture. Crush cookies just before serving to keep them crunchy. Can substitute maple syrup with honey or agave syrup. Use almond or cashew milk for a lighter pudding but expect thinner texture. Gluten-free or vegan cookies work well for dietary needs.
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 280320
- Sugar: 1012
- Sodium: 80
- Fat: 18
- Saturated Fat: 15
- Carbohydrates: 25
- Fiber: 12
- Protein: 68
Keywords: chia pudding, valentines dessert, creamy pudding, pomegranate seeds, cookies, easy dessert, healthy dessert, vegan dessert, gluten-free dessert