Chia Pudding: Chocolate
I like to refrigerate overnight to ensure a thick creamy texture
Eat for breakfast, snack or makes a wonderful dessert!
This is especially good with a little unsweetened coconut, mini chocolate chips and sliced almonds.
Ingredients
- 1/3 c. chia seeds
- 1/3 c. unsweetened cocoa powder
- 1 ½ c. unsweetened almond or coconut milk (vanilla-flavored is fine)
- 1/4 c. honey or maple syrup
- 1 t. vanilla extract
Optional Toppings
- fresh raspberries
- sliced bananas with mini chocolate chips (we like dark chocolate)
- mini chocolate chips only
- pinch of unsweetened coconut flakes
- sliced almonds, toasted
Instructions
In a medium bowl add the cocoa powder and chia seeds and then mix with a whisk to get lumps out of cocoa powder.
Using a separate bowl, add the almond milk, honey (or maple syrup), and vanilla extract. Mix these ingredients together.
Pour the liquid milk mixture into the other bowl that has the chia seeds and cocoa powder. Whisk well until you get a smooth consistency and no clumps.
Cover the bowl and place it in the refrigerator for 30 minutes. Then give it a good stir and repeat one more time, stirring again after 30 minutes. Refrigerate at least 6 hours, or overnight, for the chia seeds to form the pudding-like texture.
*if you would like to store and serve them in individual containers, place the bowl in the refrigerator for 30 minutes. After 30 minutes, whisk again, and pour the thick liquid chia mixture into individual mini mason jars or containers. Put them back in the refrigerator for at least 6 hours, or overnight, until it’s thickened. Then serve and enjoy.
Serve the chia pudding topped with your favorite toppings.
Store well in the refrigerator for up to 7 days.
NOTE: You can use any milk of choice, won’t matter.