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Chocolate Chia Pudding

  • Author: Nancylynn
  • Prep Time: 5 minutes (plus time to chill)
  • Total Time: 5 minutes (plus time to chill)
  • Yield: 4 servings 1x
  • Category: Breakfast or Snack
  • Method: Refrigerator
  • Cuisine: American

Description

This Chocolate Chia Pudding makes a delicious breakfast or after dinner treat when you need something slightly sweet, but also want to get a nice dose of protein before bed.  Chia Pudding is naturally gluten free, dairy free, vegan, and can also be keto/low carb as well! 


Scale

Ingredients

1/2 cup Bob’s Red Mill chia seeds

34 Tbsp. unsweetened cocoa powder or raw cacao powder

1/4 tsp. salt

1/2 tsp of cinnamon (optional)

34 Tbsp. pure maple syrup or honey 

2 tsp. vanilla extract

2 cups dairy free milk – almond or cashew are my favorites

optional toppings (see post for more ideas)

raspberries or other fruit

homemade coconut whip cream – see this Strawberry Shortcake recipe for a quick tutorial


Instructions

In a medium-size bowl, add the cocoa powder, maple syrup, vanilla extract, dairy-free milk, salt and chia seeds. Whisk together until all ingredients are combined and the cocoa powder is completely mixed in. 

Leave the chia seed mixture in the bowl for 5 minutes without stirring for the chia seeds to gel. After 5 minutes, whisk it one more time. 

Cover the bowl or divide into 4 equal servings (I love these Weck jars or mini mason jars) and place it in the refrigerator overnight or a minimum of 4 hours. Remove chia seed pudding from the fridge and stir together with a spoon.

Top with raspberries and 2 T of coconut whipped cream (if desired)



Notes

21 Day Fix Containers:  1 orange and 1/2 teaspoon (almond milk), 2 sweetener teaspoons per serving, plus toppings

WW Blue Plan Points – 5 per serving (not including toppings)


Nutrition

  • Serving Size: 1/4 of recipe (~1/2 cup)

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