Perfect Chocolate Chia Pudding
- PREP 10min
- TOTAL 10min
This is my favorite chia pudding with cocoa powder, a little maple syrup and creamy non-dairy milk. You will love this healthy treat that’s perfect for breakfast or dessert. It is healthy, vegan (when non-dairy milk is used) and gluten-free.
You Will Need
1 cup (236ml) milk or unsweetened non-dairy milk
1 tablespoon unsweetened cocoa powder or cacao powder
1 tablespoon pure maple syrup, or more to taste, if your milk is sweetened, use less
1/8 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon fine sea salt
3 tablespoons (28g) chia seeds
Berries, sliced bananas, toasted coconut, or chopped nuts for topping, optional
Directions
1Make chocolate milk: In a small mason jar or bowl, whisk together the milk, cocoa powder, maple syrup, vanilla extract, cinnamon, and sea salt until the mixture is completely smooth. Taste, and then adjust with more cocoa or maple syrup to your liking.
2Add the chia seeds: Whisk in the chia seeds. Let them sit for 1 minute, then whisk again to guarantee they’re well mixed and don’t clump together at the bottom.
3Refrigerate: Cover the jar or bowl and refrigerate for at least 4 hours, or until the chia seeds have fully gelled and absorbed the liquid. For the most even results, stir the pudding once or twice while it sets.
4To serve: Before digging in, stir the pudding a few times to break up any potential clumps of chia seeds. Top with your favorite toppings, and enjoy!
Adam and Joanne's Tips
- Storing: Store chia pudding in an airtight container in the fridge for up to 4 days. Before serving, I like to give it a good stir and top it with some extras, such as berries or sliced bananas.
- Thicker chia seed pudding: I like the consistency when using 3 tablespoons of chia seeds, but for an even thicker pudding, add 1/2 tablespoon to 1 tablespoon more chia seeds.
- Blended chia seed pudding: You can blend it before or after the chia seed pudding has set. To blend before refrigerating, add all the ingredients to a blender and blend on high speed until very smooth. Pour into a jar and then refrigerate for at least 4 hours. To blend after, scrape the thickened pudding into a blender and blend until it reaches the consistency of chocolate pudding. Then, scrape it back into a bowl or jar and enjoy!
- The nutrition facts provided below are estimates.