Chocolate Chia Pudding
A nutrient-dense yet decadent pudding that combines earthy chia seeds with rich chocolate, creating a silky-smooth texture that’s naturally sweetened and can be customized with endless topping possibilities.
Ingredients
- ¼ cup unsweetened cocoa powder
- ⅓ cup chia seeds
- 2 cups milk dairy or plant-based
- 3-4 tablespoons maple syrup or honey adjust to taste
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Optional toppings: fresh berries sliced banana, toasted coconut, cacao nibs, chopped nuts
Instructions
- Combine dry ingredients first by whisking cocoa powder, chia seeds, and salt in a medium bowl, breaking up any cocoa clumps until the mixture is uniform.
- Add the wet ingredients by pouring in the milk, maple syrup, and vanilla extract. Whisk vigorously for about 30-60 seconds until everything is well incorporated.
- Let the mixture rest for 10 minutes, then whisk again thoroughly. This prevents chia seeds from clumping together at the bottom.
- Transfer to serving containers – either portion into individual jars or keep in one larger container. Cover with lids or plastic wrap.
- Refrigerate for at least 4 hours, but preferably overnight. The pudding will thicken as the chia seeds absorb the liquid and create a gel-like consistency.
- Check the texture before serving – it should be thick and spoonable. If too thick, add a splash more milk; if too thin, stir in another teaspoon of chia seeds and wait 30 minutes.
- Top with your favorite garnishes just before serving for added texture, flavor, and visual appeal.
Notes
- For the smoothest texture, use a blender to mix all ingredients, either before chilling or after the pudding has set.
- Higher fat milk (whole milk, full-fat coconut milk) will yield a creamier pudding than lower fat alternatives.
- The pudding will keep in the refrigerator for up to 5 days, making it perfect for meal prep.
- For a protein boost, stir in a tablespoon of your favorite protein powder with the dry ingredients.
- Warming the milk slightly before mixing helps the cocoa dissolve more evenly.