Chocolate Chia Pudding
This easy, vegan and gluten-free Chocolate Chia Pudding makes a healthy and high-fibre yet decadent breakfast, snack or dessert.
If you’re a fan of chocolate and you’re a fan of chia pudding, odds are you’re going to LOVE this nutritious chocolate chia pudding recipe!
If you’re familiar with my blog and Instagram page, then you already know I’m a big fan of making chia pudding. My original chia pudding recipe is one of the most popular on my blog, and my Eggnog Chia Pudding was a hit over the holidays!
I’ve talked about this before, but I love adding chia seeds into my diet in a variety of ways because they’re such a wonderful source of fibre (11 grams per 2 tablespoons!), healthy fats, and plant-based protein. It’s amazing that such a tiny little seed can be so nourishing! For more nutritional info on my favourite seeds, read this post.
How to Make Chia Pudding:
It’s pretty similar to my OG chia pudding recipe, with just a couple simple additions. To make this recipe, you’ll need:
Chia seeds, of course!
A milk of your choice.
Cocoa or cacao powder.
Pure maple syrup.
A pinch of sea salt. This is optional, but I find it really brings out the flavours!
It’s just a matter of mixing all the ingredients together and letting it sit for a minimum of 4-6 hours. I prefer to leave mine in the fridge overnight! This way I’m sure that everything is set and it’s ready to enjoy in the morning.
Chocolate Chia Pudding Toppings:
I love dressing up my chia pudding with various toppings! Here are some of my favourites that I recommend you try:
Chopped dark chocolate or chocolate chips.
Fruits like sliced banana, raspberries or strawberries.
Coconut. Try coconut flakes or my favourite, coconut chips!
Peanut butter, because peanut butter makes everything better!
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Chocolate Chia Pudding
- 1 cup milk of choice
- 1/4 cup chia seeds
- 2 tbsp cocoa powder can sub cacao powder
- 1-2 tbsp pure maple syrup to taste
- 1 pinch sea salt optional
Add all ingredients to a medium mixing bowl and whisk to combine.
Divide contents into 2 mason jars or small airtight containers. Refrigerate for minimum 4-6 hours or overnight.
Before eating, add toppings (optional). I recommend chopped chocolate, unsweetened coconut and berries!