Chocolate Chia Pudding
This chocolate chia pudding is vegan, gluten-free and paleo, using almond milk for a delicious dairy-free treat. It can be prepared well in advance of eating. Certainly, this is a great meal-prep recipe for weekday breakfasts or easy snacks.
Servings 1 person
- 2 tbsp chia seeds
- 2 tsp cocoa powder
- 1 cup almond milk
- 1 tbsp maple syrup
- fruits of choice to top (I used raspberries)
In a bowl combine chia seeds, cocoa powder, almond milk and maple syrup. Whisk to combine. Let sit 5 minutes, then whisk again to remove any clumps that may have formed.
Cover, and let chia pudding rest for at least 10 minutes before eating. Or, place in fridge overnight to thicken. The longer you wait the thicker it will become.
When ready to eat, top chia pudding with your favourite fruits.
Chia pudding will keep in fridge for up to 4 days. Feel free to double or triple the batch for meal prep.
Chia pudding takes only 10 minutes to make, but the longer you wait the thicker it becomes. I recommend to prepare this chocolate chia pudding overnight, so you can wake up to the perfect consistency.
Additionally, you might like your chia pudding a bit thicker or thinner. Feel free to add splashes more almond milk to thin, or sprinkle with a pinch more chia seeds and stir to thicken (a few chia seeds can go a long way).
I recommend using my homemade almond milk for this recipe for a thicker and creamier chia pudding. However, store-bought works well. See blog post above for further details.
Nutritional information is a rough estimate.
Calories: 210kcal | Carbohydrates: 26g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Sodium: 331mg | Potassium: 143mg | Fiber: 10g | Sugar: 12g | Calcium: 473mg | Iron: 2mg