Chocolate Chia Pudding
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.
- Prep Time: 3 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 3 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: No Cook
- Cuisine: North American
Ingredients
- 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
Instructions
- 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.
Notes
*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).
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