Chocolate Chia Pudding

Small glass jars of chocolate chia seed pudding topped with raspberries.

This easy chocolate chia pudding needs just five ingredients and a few hours in the fridge for a fibre-rich, chocolate breakfast or snack.

Course Breakfast, Chocolate, Snack, Snacks

Cuisine American, Canadian

Diet Gluten Free, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 5

Chilling Time 2 30

Total Time 2 35

Servings

Calories 139kcal

Author Alexandra Daum

Ingredients

400 ml (1 ⅔ cups) non-dairy milk use a thick, creamy milk like cashew or soya, or use whole dairy milk
50 grams (2 to 3 tablespoons) honey or maple syrup
25 grams (¼ cup) Dutch process cocoa powder unsweetened
1 teaspoon vanilla extract
Pinch sea salt optional
70 grams (⅓ cup) chia seeds

Instructions

Add the milk, honey*, cocoa, vanilla, and salt to a mixing bowl. Whisk very well to combine. The cocoa won't want to mix in but it will if beaten well. Taste at this point and sweeten to taste if needed. As written, the pudding isn't very sweet.
400 ml (1 ⅔ cups) non-dairy milk, 50 grams (2 to 3 tablespoons) honey or maple syrup, 25 grams (¼ cup) Dutch process cocoa powder, 1 teaspoon vanilla extract, Pinch sea salt
Add the chia seeds and whisk to distribute. Set aside for 20 minutes, then whisk again. This is to prevent the chia from sinking to the bottom of the bowl.
70 grams (⅓ cup) chia seeds
Refrigerate, covered, for at least two hours and preferably overnight. Serve cold with any desired toppings or divide into individual servings and refrigerate for later.

Notes

* If using creamed honey, whisk it first with the cocoa, vanilla, and just a splash of milk before adding the remaining milk and mixing.

This makes enough for five 150 ml (⅔ cup) servings, as pictured in the 150 ml Weck jars.

Storage: keep in sealed container in the refrigerator for up to five days. I always use Weck jars for this but with a tight-fitting lid, not just the glass lid sitting on top. Use the seal and clamps or a lid with a screw-top lid.

Nutrition