Chocolate Chia Pudding

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5 from 2 votes

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www.theconsciousplantkitchen.com

This Chocolate Chia Pudding tastes like a creamy chocolate pudding with little jelly-like seeds that makes me think of boba drinks. But, the best part is that chia seeds, compared to tapioca pearls, add a bunch of fiber and proteins to your breakfast to keep your gut healthy and full for hours.

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Prep Time10

Rest6

Total Time6 10

Servings: servings

Calories: 204.3kcal

Author: Carine Claudepierre

Ingredients

½ cup Chia Seeds (note 1)
½ cup Dairy-Free Yogurt (note 2)
4 tablespoons Unsweetened Cocoa Powder (note 3)
2 cups Unsweetened Almond Milk (note 4)
4 tablespoons Maple Syrup (note 5)
1 teaspoon Vanilla Extract

US Customary - Metric

Instructions

In a mixing bowl, whisk the milk, cocoa powder, maple syrup, yogurt, and vanilla extract until no more lumps of cocoa powder can be seen. It takes a few minutes as cocoa powder doesn't dissolve well in cold milk. You can also blend all the ingredients to make it easier.
Sprinkle chia seeds on top and whisk again. Set aside for 20 minutes at room temperature, whisk every 5 minutes to prevent the seeds from clumping.
Cover the bowl and refrigerate overnight or for at least 3 hours.

Equipment

Notes

Note 1: I am using black chia seeds, white chia seeds work in the same amount.

Note 2: Any yogurt can be used.

Note 3: The cacao powder works as well but the taste will be a bit bitter.

Note 4: Any milk work in this recipe, including soy milk to boost proteins.

Note 5: Any liquid sweetener can be used like coconut nectar or agave syrup.

Storage: You can store it in the fridge for up to 3 days in a sealed jar.

Nutrition