Decadent Chocolate Covered Strawberries Valentine Chia Pudding Bowl
A creamy chia pudding bowl topped with rich chocolate-covered strawberries, perfect for a romantic and indulgent Valentine’s Day breakfast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (including chocolate setting time)
- Total Time: 3 hours 30 minutes (including chilling time)
- Yield: 2 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 3 tablespoons chia seeds
- 1 cup unsweetened almond milk (or any milk of your choice)
- 1 tablespoon pure maple syrup
- 1/2 teaspoon pure vanilla extract
- A pinch of fine sea salt
- 12 fresh strawberries, washed and dried
- 3 ounces dark chocolate (70% cacao recommended)
- 1 teaspoon coconut oil
- Optional toppings: toasted sliced almonds or chopped pistachios, fresh mint leaves, cacao nibs or a dusting of unsweetened cocoa powder
Instructions
- In a mixing bowl, combine 3 tablespoons chia seeds, 1 cup unsweetened almond milk, 1 tablespoon maple syrup, 1/2 teaspoon vanilla extract, and a pinch of sea salt. Whisk well to avoid clumps and ensure chia seeds are evenly distributed. Let it sit for 5 minutes, then whisk again to prevent settling.
- Cover the bowl with plastic wrap or a lid, and refrigerate for at least 3 hours, preferably overnight, until the chia seeds absorb the liquid and create a creamy pudding-like texture. If too thick, stir in a splash of milk to loosen.
- Rinse 12 fresh strawberries and pat completely dry to ensure chocolate sticks properly.
- Chop 3 ounces dark chocolate into small pieces and place in a heatproof bowl. Add 1 teaspoon coconut oil. Melt gently over simmering water (double boiler) or microwave in short bursts, stirring often until smooth.
- Holding each strawberry by the stem, dip into melted chocolate, coating about two-thirds of the berry. Let excess chocolate drip off, then place on a parchment-lined baking sheet.
- Refrigerate the dipped strawberries for about 20 minutes or until the chocolate hardens.
- Spoon the chilled chia pudding into serving bowls. Arrange the chocolate-covered strawberries on top along with any optional toppings like toasted nuts or fresh mint leaves.
- Serve immediately. Leftovers can be stored in the refrigerator as described.
Notes
Ensure strawberries are completely dry before dipping to prevent chocolate from sliding off. Whisk chia pudding again after 5 minutes and before chilling to avoid clumps. If pudding is too thick after chilling, stir in a splash of milk. Melt chocolate gently to avoid seizing. Leftovers keep up to 2 days refrigerated; chocolate-covered strawberries best eaten within 1 day.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 8
- Sodium: 50
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 30
- Fiber: 10
- Protein: 7
Keywords: chia pudding, chocolate covered strawberries, Valentine’s Day breakfast, healthy breakfast, romantic breakfast, vegan, gluten-free