Chocolate chia pudding recipe with almond or coconut milk, that tastes like dessert but has nutrition of a breakfast. Prepare for up to 5 days and just refrigerate.
Dessert for breakfast anyone?! I mean delicious chocolate dessert with healthy fats, complex carbs, fiber and protein. This chocolate chia pudding is creamy, rich and fudgy chocolate heaven.
How to Make Chocolate Chia Pudding
It’s so easy to make, it’s embarrassing.
To any small jar, add milk, maple syrup and vanilla extract.
Then, add chia seeds and cocoa/cacao powder. Whisk with a small whisk or a fork really well, until cacao powder is dissolved. Some tiny cacao powder lumps are OK. You will be steering again in the morning.
Refrigerate for at least 6 hours or overnight. When ready to eat, give your chocolate chia pudding another good stir. Sometimes you might have lumps due to gulps of air in-between the chia seeds and that’s OK.
There also will be foam on top from whisking the night before. That’s fine too. Just stir really well with a spoon or fork. No whisking is necessary.
That’s it! This chocolate chia pudding is 2 thumbs up. Will pass for a chocolate dessert to anyone with closed eyes. I’m saying that not because it’s my recipe, but because it’s delicious!
Chia pudding tastes like something in between tapioca pudding, mousse and Greek yogurt. It melts in your mouth, and is creamy and rich. I swear it’s equivalent to eating a chocolate bar but so much healthier. This whole jar for 275 calories. And it’s a perfect breakfast on-the-go.
I like my chocolate chia pudding to fall off the spoon. Feel free to adjust the consistency to your taste by playing around with the amount of milk.Print
Chocolate Chia Pudding
Chocolate Chia Pudding Recipe with almond or coconut milk, that tastes like dessert but has nutrition of a breakfast. Prepare for up to 5 days and just refrigerate.
- Prep Time: 3 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 3 minutes
- Yield: 1 serving
- To a Mason jar or any container with a tight lid (I prefer glass), add milk, maple syrup and vanilla. Then add chia and cacao powder. It’s important to add ingredients in the order listed in the recipe – liquids first.
- Whisk well or stir vigorously with a fork until cacao powder is well combined with the rest of ingredients.
- Refrigerate for at least 6 hours or overnight. When ready to eat, stir well again. Some lumps are OK, just stir well. The thickness and sweetness can be adjusted to your taste.
Store: Refrigerate for up to 5 days.
*If using coconut milk, make sure it’s from the carton and not a thick coconut milk from a can. **For a thick consistency pudding use 4 tbsp chia seeds, for soup like consistency (pictured) use only 3 tbsp (my favourite).
Did you make this recipe? Please give it a star rating in the comments.