Chia Chocolate Cupcakes - GF & Vegan

Ok, so how in the world can these cupcakes be ok with our anti-cancer diet? Well, we've upped the fiber by adding chia and flax seeds, and used cocoa powder with antioxidants, replaced the sugar with Xylitol, and used olive oil for the friendly fat.

I'm not saying you can sit down and eat 3 of these...but 1 cupcake is super ok!

For an extra smudge of goodness: Melt 10 oz. 75% dark chocolate in a double boiler, add 1 Tbs. almond or soy milk and 1 packet Stevia. Stir well and smear on the cupcakes as they reach room temperature.


  • 3/4 rounded c. Sorghum flour
  • 3/4 rounded c. Potato starch or tapioca starch
  • 1/2 c. unsweetened raw Cocoa Powder
  • 1/4 c. Chia seeds
  • 1 Tbs. ground Flax seeds
  • 3/4 c. Xylitol (or 3 packets Stevia)
  • 1/2 tsp. Sea Salt
  • 1 tsp. Xanthan gum
  • 1 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 1 Omega-3 Egg (use 1 Tbs. Egg substitute of 2 Tbs. freshly ground Flaxseed for Vegan)
  • 3 Tbs. virgin Olive Oil
  • 2 tsp. Vanilla
  • 1/2 tsp. distilled Vinegar
  • 1 c. warm Water or Green Tea or Decaf Coffee

Line a 12-c. cupcake pan with paper liners. Preheat oven to 350º F.

Whisk together the dry ingredients.

Add in the warm water (or tea or coffee), egg, chia seeds, oil, vanilla, and vinegar and beat until smooth. Beat for 2-3 minutes.

Scoop the batter into the 12 lined muffin tin cups.

Bake for about 15-20 minutes, until an inserted toothpick comes out clean.

Remove the cupcakes to a wire rack and let cool completely.

~To Your Health!

When Chia Met Chocolate Almond Milk..

They danced all night, and in the morning... they were one!

I happened upon this recipe for Chia Chocolate Pudding at Simplysugarandglutenfree.

I tried a version with Coconut Milk which I posted before, but I have to admit I prefer less coconutty flavor so this one is right up my alley!

Got a Chia recipe you like?  Share it with us!


The recipe makes 2 servings, so double it for leftovers!

  • 1 c. unsweetened Chocolate Almond Milk
  • 1/4 c. Chia seeds (regular or Salba brand)
  • 2 Tbs. currants, dried cherries, or dried cranberries (optional)
  • 5 - 6 drops liquid Vanilla Stevia (alcohol-free), or to taste

Pour almond milk in a pint mason jar. Stir in the chia seeds and dried fruit.

Place the lid tightly on the jar and refrigerate overnight.

Stir well, and add additional almond milk to adjust the consistency if desired.

                                    photo courtesy of

Sweeten to taste with liquid vanilla stevia.

Serve in stemmed glass pudding cups with a sprig of Mint for a beautiful presentation.

~ Cheers!

Chia n Chocolate, Cha Cha Cha

I wanted to make a non-dairy pudding using Chia seeds, since they are just like tapioca once add to liquid.  I found a couple of recipes and tried one, but was not happy with the results. (Read about Chia Seeds here.) After an experiment or two I came up with an acceptable version!

Let me know how you find it!

Chocolate Chia Seed Pudding

choco chia pudding2
choco chia pudding2
  • 1/4 cup Chia seeds
  • 1/4 c. organic Almond Milk
  • 3/4 c. Coconut Milk (canned)
  • 2 packets Stevia or 1 Tbs. Xylitol (to taste)
  • 1 small ripe Banana, mashed
  • 3 ounces 75% or more Dark Chocolate, melted
  • 2 Tbs. Cocoa powder
  • 1 tsp. pure Vanilla Extract (optional)

In a medium bowl, whisk Chia and almond milk, and let sit while you mix the rest of the ingredients.

Whip Coconut milk until thickened. Add sweetener and banana and mix well. Add melted chocolate, cocoa and vanilla and whisk to mix.  Add Chia mixture and whisk again to combine.

Cover and refrigerate for 2 hours or overnight.


Stir pudding, ladle into glasses and garnish.

~ Chia cheers! ♥