Chocolate Chia Pudding

Chia seed pudding is easy to make and is great for a quick breakfast or snack. Chia seeds are full of fiber, omega-3 fatty acids, and high quality protein. Eating them in a pudding is a fun way to add them to your diet. In this recipe I add raw cacao, which gives the pudding a chocolate flavor and is loaded with antioxidants. I like to use real maple syrup for the sweetener, but you can substitute the syrup with honey or the sweetener of your choice.

Ingredients:

2 cups almond or other plant based milk

1/4 cup real maple syrup

2 Tbsp raw cacao

8 Tbsp chia seeds, divided

Directions:

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

Emily Maxson

Hi everyone! Thank you for visiting Emily’s Fresh Kitchen. I am a trained chef and cookbook author and I love to eat, cook, and think about food. In 1998 I was diagnosed with Crohn’s disease and had surgery to remove part of my intestines. Read More about “About”…