Chocolate Chia Pudding Recipe

I made this chocolate chia pudding with unsweetened almond milk, cocoa powder, and maple syrup and honestly it turned out to be a super tasty twist on my usual breakfast routine that i’m totally stoked about.

I love my chocolate chia pudding recipe. I use unsweetened almond milk, cocoa powder, chia seeds, maple syrup, vanilla extract and salt.

I think it’s a nutritional powerhouse loaded with fiber and protein. Its a simple, healthful treat thats perfect to keep you energized.

Ingredients

• Almond milk gives creaminess and vitamin E, keeping pudding light and dairy free.
• Chia seeds are full of fiber and protein, add texture and nourishment to the snack.
• Cocoa powder, rich in antioxidants, offers bold chocolate flavor and a subtle bitter kick.
• Maple syrup naturally sweetens the dish with a unique caramel note while keeping it moist.
• Vanilla extract adds warmth and depth, boosting the overall chocolate punch in the mix.
• A pinch of salt brightens flavors, balancing the sweetness and intensifying the chocolate vibe.

Ingredient Quantities

• 1 cup unsweetened almond milk
• 3 tablespoons chia seeds
• 2 tablespoons cocoa powder
• 1 to 2 tablespoons maple syrup (or your fav sweetener)
• 1/2 teaspoon vanilla extract
• a pinch of salt

How to Make this

1. In a bowl, pour the almond milk and add the chia seeds, cocoa powder, vanilla extract, salt and then stir it all together until its well mixed

2. Next, add the maple syrup and give it another stir so that the sweetener is evenly distributed

3. Let the mixture sit for about 5 minutes then stir again to break up any clumps that may have formed

4. Cover the bowl with a lid or foil and pop it in the fridge for at least 2 hours so the chia can absorb all the liquid

5. If you have time try leaving it overnight to get a thicker, creamier pudding

6. Once its set, give the pudding a good stir to check consistency and taste, you may add a bit more maple syrup if its not sweet enough

7. Scoop the pudding into serving bowls

8. Optionally, top with fresh fruit, nuts or a sprinkle of cocoa for an extra kick

9. Enjoy your Chocolate Chia Pudding as a healthy breakfast or a delicious snack

10. Store any leftovers in the fridge in an airtight container for up to 3 days, just give it a stir before enjoying again

Equipment Needed

1. A medium mixing bowl
2. Measuring cups and spoons
3. A whisk or stirring spoon
4. A bowl cover or aluminum foil
5. Access to a refrigerator
6. Serving bowls
7. An airtight container for leftovers

FAQ

• Q: Can I use a different kind of milk?
  
  A: Yep, you can swap almond milk for soy, oat, or any other milk you prefer. Just remember that it might change the taste a bit.
• Q: How long do I need to chill the pudding?
  
  A: You should chill it for at least 2 hours, though overnight works best so the chia seeds can really absorb all the liquid and thicken nicely.
• Q: Can I adjust the sweetness in this recipe?
  
  A: Definitely, if you like it sweeter add a little more maple syrup or your fav sweetener. Just be sure not to overdo it.
• Q: What happens if the pudding is too thick or too runny?
  
  A: If it’s too thick, stir in a splash more almond milk; if it’s too runny, give it a bit more time in the fridge to thicken up.
• Q: Can I add extra flavours or toppings?
  
  A: Sure thing, toss in some berries, nuts, or even a sprinkle of coconut flakes to mix up the texture and boost the flavor a bit.

Chocolate Chia Pudding Recipe Substitutions and Variations

• For unsweetened almond milk, you can use coconut milk or oat milk if you want a different flavor profile.
• Instead of chia seeds, flaxseeds might work fine, but they might make the pudding a bit less thick.
• If you dont have cocoa powder, try using raw cacao powder for a richer, deeper chocolate taste.
• You can swap maple syrup with honey or agave nectar depending on what you have on hand.
• If you run out of vanilla extract, a little almond extract can add a similar warmth.

Pro Tips

1. Pro tip: When mixing your almond milk, chia seeds, cocoa, vanilla, and salt, stir real good so that the cocoa powder doesn’t clump up. It might seem like a small thing, but trust me, breaking up those lumps early makes a big difference later.

2. Pro tip: After adding the maple syrup, let your mixture sit for about 5 minutes then stir again. This extra stir helps break any clumps before you pop it into the fridge, making your pudding smoother.

3. Pro tip: For the creamiest texture, try leaving your pudding in the fridge overnight instead of just 2 hours. I know it takes forever to wait, but it really thickens up nice and gives it a better flavor.

4. Pro tip: If you’re feeling creative, add some extra toppings like fresh fruit, nuts or a little extra cocoa powder on top. Not only does it look pretty, but it also packs a punch to the taste.