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!
1/2 cup Bob’s Red Mill chia seeds
3–4 Tbsp. unsweetened cocoa powder or raw cacao powder
1/4 tsp. salt
1/2 tsp of cinnamon (optional)
3–4 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
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)
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)
- Serving Size: 1/4 of recipe (~1/2 cup)
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