Chocolate Chia Seed Pudding

I’m a little late to the chia seed pudding train, but I’m on board now and I freaking love it. I make it all the time and you really can’t screw it up. The chia seeds pretty much do all the work. Scroll down for the recipe and check out my YouTube video where I made this here!

The Quarantine Chef: Episode 2 “Chocolate Chia Seed Pudding”

Scroll to the bottom for the printable recipe card!

Chocolate Chia Seed Pudding

Ingredients

1 1/2 cups  Oat milk, or unsweetened Almond milk, or Coconut milk

3-5 Tbsp maple syrup **

1/2 tsp vanilla extract or vanilla paste

1 pinch Kosher salt

1/4 cup unsweetened cocoa powder

1/2 cup chia seeds (white or black)

Directions

1. In a small bowl add your milk, maple syrup, and vanilla. Stir to combine.

2. Using a sifter, add your unsweetened cocoa powder (make sure to sift first to reduce clumps), and salt. Stir until the powders dissolved.

3. Add chia seeds and whisk once more to combine. Cover and refrigerate for 45 minutes then stir so the seeds disperse. Refrigerate again for 3-5 hours or until the pudding has set.

4.  Serve cold with raspberries and whipped cream or sliced almonds and granola.

** Notes: In my Youtube video I had to use sweetened cocoa powder. If you are using sweetened cocoa powder only add 3 tbs of maple syrup. If unsweetened, add 5.

Watch my YouTube video where I made this below!

The Quarantine Chef: Episode 2 “Chocolate Chia Seed Pudding”

Chocolate Chia Seed Pudding

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Author: Jessie Daye

Prep time: 5 H & 15 MCook time: Total time: 5 H & 15 M

Ingredients:

• 1 1/2 cups Oat milk, or unsweetened Almond milk, or Coconut milk
• 3-5 Tbsp maple syrup **
• 1/2 tsp vanilla extract or vanilla paste
• 1 pinch Kosher salt
• 1/4 cup unsweetened cocoa powder
• 1/2 cup chia seeds (white or black)

Instructions:

1. In a small bowl add your milk, maple syrup, and vanilla. Stir to combine.
2. Using a sifter, add your unsweetened cocoa powder (make sure to sift first to reduce clumps), and salt. Stir until the powders dissolved.
3. Add chia seeds and whisk once more to combine. Cover and refrigerate for 45 minutes then stir so the seeds disperse. Refrigerate again for 3-5 hours or until the pudding has set.
4. Serve cold with raspberries and whipped cream or sliced almonds and granola.

Notes:

In my Youtube video I had to use sweetened cocoa powder. If you are using sweetened cocoa powder only add 3 tbs of maple syrup. If unsweetened, add 5.

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