Chocolate Nut Pudding with Chia Seeds and Psyllium Husks

by Editorial Staff

Summary

Prep Time	5 mins
Total Time	1 hr 5 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

1 handful nuts, e.g., peanuts or walnuts
12 g psyllium husks
18 g chia seeds
8 teaspoon cocoa powder, pure
6 teaspoons vanilla sugar
500 ml milk or 450 milk and 50 cream

Chocolate Nut Pudding with Chia Seeds and Psyllium Husks

Instructions

Crack the nuts and put the kernels with the cocoa, sugar, chia seeds and psyllium husks in a blender and puree them finely. Slowly pour the milk or the milk-cream mixture on top and mix well for a few minutes.
In four suitable glasses, such as B. Ice cream sundae, fill and put in the refrigerator for a while. The mass will continue to thicken over the next few hours.
The pudding also tastes good with almond milk. If the pudding is too thick or too thin for you, you can vary the amount of milk.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.