Creamy Chocolate Chia Seed Pudding
- PREP
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 unsweetened non-dairy milk like almond milk, cashew milk or light coconut milk
1 tablespoon unsweetened cocoa powder or cacao powder
1 tablespoon pure maple syrup, or more to taste (if the milk is sweetened, use less maple syrup)
1/8 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon fine sea salt
3 tablespoons chia seeds
Optional toppings: Fresh or defrosted berries, sliced bananas, toasted coconut, toasted chopped nuts or a drizzle of maple syrup
Directions
In a small mason jar or bowl, whisk the milk, cocoa powder, maple syrup, vanilla extract, cinnamon and sea salt. Taste and then adjust with more cocoa or maple syrup.
Whisk in the chia seeds, leave for 1 minute, and then whisk again to make sure that the chia seeds are well mixed and not clumped together at the bottom. Cover and refrigerate for at least 2 hours (or overnight), until the chia seeds have gelled up and the liquid has been absorbed. Stirring once or twice as the pudding sits in the fridge is a good idea, but not entirely necessary.
Chia pudding will keep 4 to 5 days when covered and stored in the fridge. Before serving, stir a few times to break up any clumps of chia seeds. Top with your favorite toppings and enjoy.
Adam and Joanne's Tips
- I like the consistency when using 3 tablespoons of chia seeds, but for an even thicker pudding, add 1 extra tablespoon
- Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste