Chocolate Chia Pudding

This make-ahead Chocolate Chia Pudding only requires 5 ingredients and 5 minutes of prep. It can be made with whole seeds or smooth, like a mousse, and is great for meal prep.

Course Breakfast

Cuisine American

Prep Time 5

Chilling time 3

Total Time 3 5

Servings serves

Calories 226kcal

Equipment

Small blender I use a Nutribullet

Ingredients

Chocolate Chia Pudding

2 cups milk I use soy milk, but any milk works; about 480 ml
½ cup chia seeds about 74 g
¼ cup unsweetened cocoa powder about 21 g
¼ cup maple syrup about 85 g
1 tsp vanilla extract or paste

To serve

yogurt I like coconut or soy, but any yogurt works.
raspberries or fruit of choice - strawberries, blueberries or sliced banana are all delicious

Instructions

Whole-seed option: Combine milk, maple syrup and vanilla in a medium size food storage container or bowl. Add the cocoa powder and chia seeds. Whisk or use a fork to stir. Leave it for 5-10 minutes, then stir again to break apart any clumps. Cover and refrigerate for at least 3 hours, or overnight, until thickened.
Smooth option: To a small blender, add milk, maple syrup, vanilla, cocoa powder and chia seeds. Blend on high for 30–60 seconds or until smooth. You can eat it straight away if you don't mind it being thinner and more custard-like, or refrigerate for 3 hours (or overnight) until thick and pudding-like.
Serve as-is, or top with yogurt and fruit.

Video

Notes

Nutritional information is based on using unsweetened soy milk. Depending on the milk you choose, nutritional content will vary.

Chocolate chia pudding will keep for up to 5 days in the fridge. If you notice any liquid separation, stir it back in.

Nutrition