Chocolate Chia Pudding
Rich, fudgy chocolate pudding made with chia seeds, almond milk, and maple syrup—no cooking required. Prepare it at night and wake up to a creamy, protein-packed breakfast.
- Total time
- 10 min
- Servings
- 2
- Calories
- 210
- Protein
- 7g
Ingredients
- 1.5 cups unsweetened almond milk
- ½ cup chia seeds
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons maple syrup
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- 1
Pour 1.5 cups almond milk into a medium bowl and add 3 tablespoons cocoa powder, 3 tablespoons maple syrup, 0.5 teaspoon vanilla extract, and 1/8 teaspoon salt.
- 2
Whisk the mixture by hand using a fork or whisk for about 30 seconds, pressing out any lumps of cocoa powder against the side of the bowl, until the color is uniform and no brown powder remains.
- 3
Stir in 0.5 cup chia seeds with a spoon or whisk until evenly distributed—the mixture will look grainy and loose at this point.
- 4
Divide the pudding between two serving bowls or small jars and cover each with plastic wrap or a lid.
- 5
Refrigerate for at least 4 hours or overnight—the chia seeds will absorb liquid and the pudding will thicken into a creamy, spoonable texture.
- 6
Remove from the refrigerator and stir gently to loosen the mixture, adding a splash of almond milk if it is too thick, then serve cold.
Tools you’ll need
- medium mixing bowl
- fork or whisk
- spoon
- two serving bowls or small jars
- plastic wrap or lids
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