Chocolate Chia Pudding
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!
Servings: 4 servings
Calories: 176kcal
Ingredients
- 1/2 cup Bob’s Red Mill chia seeds
- 3-4 tablespoons unsweetened cocoa powder or raw cacao powder
- 1/4 teaspoon salt
- 1/2 teaspoon of cinnamon optional
- 3-4 tablespoons pure maple syrup or honey
- 2 teaspoons vanilla extract
- 2 cups dairy free milk - almond or cashew are my favorites
Optional Toppings
- 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.
- If desired, top with raspberries and 2 T of coconut whipped cream
Notes
21 Day Fix: 1 ORANGE, 1/2 TSP, 2 sweetener TSP (per serving) plus toppings
WW: 6 points per serving (using 3T of maple syrup)
Nutrition
Serving: 0.5cup | Calories: 176kcal | Carbohydrates: 22g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 314mg | Potassium: 181mg | Fiber: 9g | Sugar: 9g | Vitamin A: 12IU | Vitamin C: 0.4mg | Calcium: 308mg | Iron: 2mg