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emily's fresh kitchen, chia pudding, chocolate chia pudding

Chocolate Chia Pudding

  • Total Time: 10 minutes
  • Yield: 4 servings 1x



2 cups almond or other plant based milk

1/4 cup real maple syrup

2 Tbsp raw cacao

8 Tbsp chia seeds, divided


  1. Take 4 glass jars and place 2 Tablespoons of chia seeds in each jar.
  2. Blend the almond milk, maple syrup and raw cacao using an immersion or stand up blender until well combined.
  3. Pour a quarter of the milk mixture into each of the jars.
  4. Using a fork stir the chia seeds in each of the jars.
  5. 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.
  6. Put the lids on the jars and refrigerate for at least 2 hours or overnight.
  7. To serve: You can eat them as they are or top the puddings with fresh berries, coconut or granola.
  8. Chia pudding will keep in the refrigerator for up to 1 week.
  • Author: Emily Maxson
  • Prep Time: 10 min
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