Chia seed pudding is easy to make and is great for a quick breakfast or snack. Chia seeds are full of fiber, omega-3 fatty acids, and high-quality protein. Eating them in a pudding is a fun way to add them to your diet. In this recipe, I add raw cacao, which gives the pudding a chocolate flavor and is loaded with antioxidants. I like to use real maple syrup for the sweetener, but you can substitute the syrup with honey or the sweetener of your choice.
Chocolate Chia Pudding
- Total Time: 10 minutes
- Yield: 4 servings 1x
Ingredients
Scale
2 cups almond or other plant based milk
1/4 cup real maple syrup
2 Tbsp raw cacao
8 Tbsp chia seeds, divided
Instructions
- Take 4 glass jars and place 2 Tablespoons of chia seeds in each jar.
- Blend the almond milk, maple syrup and raw cacao using an immersion or stand up blender until well combined.
- Pour a quarter of the milk mixture into each of the jars.
- Using a fork stir the chia seeds in each of the jars.
- Let the puddings sit for 5 minutes and then stir them again with a fork, scraping the sides and breaking up any clumps of seeds.
- Put the lids on the jars and refrigerate for at least 2 hours or overnight.
- To serve: You can eat them as they are or top the puddings with fresh berries, coconut or granola.
- Chia pudding will keep in the refrigerator for up to 1 week.
- Prep Time: 10 min
