10 minute Chocolate Chia Seed Pudding that tastes like dessert with nutrition of a breakfast. Refrigerate for up to 5 days for easy “grab and go” snack.
Author:Olena of ifoodreal.com
Prep Time:3 minutes
Cook Time:6 hours
Total Time:6 hours 3 minutes
Yield:1 serving 1x
3/4 cup any milk, unsweetened*
2 tsp maple syrup or honey
1 tsp pure vanilla extract
3 – 4 tbsp chia seeds**
1 tbsp cacao powder
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.
Let sit for 10 minutes and stir again.
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 favorite).
★ Did you make this recipe? Please give it a star rating in the comments.