Monday, May 20, 2024

Easy Chocolate Chia Pudding – The Healthy Maven


Looking for a healthy, high-fiber and protein breakfast or dessert? This Chocolate chia pudding is packed-full of nutrition and made with simple ingredients you already have at home!

chocolate chia seed pudding in a glass cup topped with fresh raspberries.chocolate chia seed pudding in a glass cup topped with fresh raspberries.

Why Make This Recipe

Great source of fiber – chia seeds are a fantastic source of fiber and fatty acids. It’s a great way to get in nutrition while feeling like you’re eating chocolate pudding!

Simple ingredients – you only need a few simple inrgedients to make this chocolate chia seed pudding.

Gluten-Free and Vegan – this chocolate chia pudding is both gluten-free and vegan.

Easy meal prep – you can make a big batch of this at the beginning of the week and divide into mason jars for an easy snack or breakfast.

Ingredients Needed

  • Chia seeds – I find black chia seeds work best for chia seed pudding.
  • Almond Milk – my preferred non-dairy milk, but feel free to use whatever you prefer.
  • Cocoa Powder – I like using unsweetened cocoa powder for this recipe so I can control the sweetness. You could also use raw cacao, if desired.
  • Vanilla Extract – chocolate + vanilla is always a good idea.
  • Maple Syrup – My preferred sweetener.
  • Salt – this helps to bring out the flavors but you can omit if watching sodium levels.

How to Make Chocolate Chia Pudding

STEP 1: COMBINE ALL INGREDIENTS

Combine all ingredients in a large bowl and stir well.

STEP 2: STORE

Cover bowl or place in an airtight container or mason jar and store overnight in the fridge or for at least 8 hours. Divide into 4 cups and top with ingredients of choice (see suggestions below).

chocolate chia pudding topped with raspberries.chocolate chia pudding topped with raspberries.

FAQs

Can I use a different sweetener?

Yes, for sure. I like using maple syrup for sweetness but you can swap with a different liquid sweetener like honey or agave.

Can I use a different milk?

Yes – you can easily substitute in a different dairy-free milk like oat milk, coconut milk, soy milk or rice milk. If you’re not vegan you can also use dairy milk.

Can I double this recipe?

Absolutely! Feel free to double or even triple this recipe.

Chia Pudding Topping Ideas

Like I said, this recipe is delicious as is but if you want to add some extra flavors and textures, here are some ideas:

  • Fresh fruit – I love fresh berries, bananas, kiwi, mango, etc.
  • Dried fruit – want to add a chewy texture? Add dried fruit!
  • Nut butter – peanut butter, almond butter, even cashew butter – all delicious mixed in or drizzled on top.
  • Nuts or seeds – add crunch and healthy fats with nuts and seeds.
  • Shredded coconut – add a slight coconut flavor by mixing in some shredded coconut or coconut flakes. 

Storage Instructions

In the Fridge: Store your chocolate chia pudding in an airtight container in the refrigerator for up to five days. If the chia seeds have absorbed too much liquid for your taste, you can add a splash of milk before serving.

overhead of chocolate chia pudding in a glass cup with raspberries.overhead of chocolate chia pudding in a glass cup with raspberries.

More Chia Pudding Recipes

Print

Chocolate Chia Pudding

creamy chocolate chia pudding in a glass cup with fresh raspberries on top.creamy chocolate chia pudding in a glass cup with fresh raspberries on top.

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Looking for a healthy, high-fiber and protein breakfast or dessert? This Chocolate chia pudding is packed-full of nutrition and made with simple ingredients you already have at home!

  • Author: Davida Lederle
  • Prep Time: 2 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours
  • Yield: 4 servings 1x
  • Category: Snack
  • Method: Raw
  • Cuisine: American
  • Diet: Vegan
  • 2 cups unsweetened almond milk
  • 1/2 cup chia seeds
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla extract
  • pinch of salt

  1. Combine all ingredients in a large bowl and stir well.
  2. Cover bowl or place in an airtight container or mason jar and store overnight in the fridge or for at least 8 hours.
  3. Divide into 4 cups and top with ingredients of choice.





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