Chocolate Chia Pudding
A creamy, rich, and nutritious dessert made from chia seeds, coconut milk, and cacao powder, perfect for guilt-free indulgence.
Ingredients
Pudding Base
- 14 oz Coconut Milk (1 can) Make sure to choose full-fat coconut milk for a creamier texture.
- 1/2 cup Cashew Milk (or any nut milk, or dairy milk) Adjust based on your preference. Almond milk is a great substitute too.
- 1/4 tsp Salt Just a pinch to enhance the flavors.
- 3 tsp Maple Syrup Adds the perfect amount of sweetness. Feel free to substitute with honey or agave syrup if desired.
- 1 tsp Vanilla Extract Use pure vanilla extract for the best flavor.
- 3 tbsp Cacao Powder (or cocoa powder) I prefer unsweetened cacao powder for a richer chocolate flavor, but use cocoa powder if that’s what you have on hand.
- 1/2 cup Chia Seeds Vital for that thick pudding texture!
Instructions
Preparation
- In a blender or food processor, combine the coconut milk, cashew milk, salt, maple syrup, vanilla extract, and cacao powder. Blend until everything is smooth and well-mixed.
- Add in the chia seeds and pulse just enough to combine. You want to make sure they’re well distributed without completely blending them into the liquid.
- Pour the pudding mixture evenly into six 4 oz jars with lids (or any containers you prefer).
- Allow the jars to sit for about 5 minutes, then give each one a gentle shake to break up any clumps of chia seeds that may have sunk to the bottom.
- Store the jars in the fridge and let the pudding set for at least 4 hours (or overnight for the best results).
- When ready to serve, simply eat straight from the jar! Feel free to add your favorite toppings like fruits, nuts, or a drizzle of nut butter.
Notes
Keep an eye on the setting time; if it seems too thick after chilling, simply whisk in a bit more milk to loosen it up. This pudding lasts in the fridge for up to 5-7 days.