Chocolate Chia Pudding
A creamy, make-ahead chocolate chia pudding made with almond milk, cocoa, and maple syrup—perfect for an easy breakfast or better-for-you dessert.
Equipment
- Mixing bowl
- Whisk or fork
- Measuring cups and spoons
- rubber spatula
- 4 small jars or containers with lids
Ingredients
- 1/4 cup chia seeds
- 2 cups unsweetened almond milk or other plant milk
- 3 tbsp unsweetened cocoa powder or cacao powder
- 2 1/2 tbsp maple syrup adjust to taste
- 1 tsp vanilla extract
- 1 pinch sea salt
- 2 tbsp chocolate chips or chopped dark chocolate optional, for topping
- 2 tbsp chopped nuts optional, almonds or walnuts
- 1/4 cup fresh berries optional, raspberries or blueberries
- 1 tbsp nut butter optional, for topping
Instructions
- In a medium mixing bowl (or a large jar), whisk together the chia seeds and cocoa powder until evenly combined.
- Add the almond milk and whisk thoroughly, scraping the sides and bottom so there are no dry pockets of chia or cocoa.
- Stir in the maple syrup, vanilla extract, and a pinch of sea salt. Taste and adjust sweetness if desired.
- Let the mixture sit for 5 minutes, then whisk again to break up any clumps and keep the chia seeds from settling.
- Divide into 4 small jars or containers, cover, and refrigerate for at least 4 hours (overnight is best) until thick and spoonable.
- Before serving, stir. If the pudding is too thick, loosen with a splash of almond milk. Top with chocolate, nuts, berries, or nut butter and enjoy.
Notes
For extra creaminess, use a richer plant milk (like full-fat almond or coconut milk). Chill at least 4 hours for best texture. If cocoa clumps, whisk cocoa with a little milk first, then add the remaining milk and chia. Store covered in the refrigerator for up to 5 days; stir in a splash of milk if it thickens too much.
Nutrition
Calories: 120kcal | Protein: 3g | Saturated Fat: 0.5g | Sodium: 60mg