Print

Chocolate Chia Pudding Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 8 reviews

This rich and creamy Chocolate Chia Pudding is a nutritious and delicious dessert or snack made with cocoa powder, chia seeds, and coconut milk. Naturally sweetened with maple syrup and enhanced with warm cinnamon and a hint of sea salt, this pudding thickens beautifully after chilling to create a smooth, luscious texture. Perfectly customizable with your favorite yogurt and toppings like grated chocolate or cacao nibs, it’s a wholesome treat ideal for breakfast, dessert, or a healthy snack.

Ingredients

Chocolate Chia Pudding

  • ⅓ cup cocoa powder
  • ⅓ cup maple syrup
  • 1 tsp ground cinnamon (optional)
  • ½ tsp sea salt
  • 1 ¼ cup water
  • 1 cup coconut milk
  • ¾ cup chia seeds
  • Yogurt of your choice, for serving
  • Grated chocolate or cacao nibs, for topping

Instructions

  1. Combine Dry Ingredients: In a medium mixing bowl, whisk together the cocoa powder, maple syrup, cinnamon (if using), and sea salt until thoroughly blended.
  2. Make a Cocoa Paste: Add ¼ cup of water to the dry mixture and whisk vigorously until you achieve a smooth, lump-free paste.
  3. Add Liquids and Seeds: Pour in the remaining water and coconut milk, whisk again, then add the chia seeds and stir well to incorporate evenly.
  4. Let Chia Seeds Swell: Allow the mixture to rest for a few minutes so the chia seeds begin to absorb liquid and swell. Whisk the mixture to break up any clumps, then let it sit another 5 minutes and whisk again for a smooth consistency.
  5. Refrigerate to Set: Spoon the pudding into six small serving containers, cover, and refrigerate for at least 3 hours or until fully set and thickened.
  6. Serve and Garnish: Serve chilled topped with your choice of yogurt and a sprinkling of grated chocolate or cacao nibs.

Notes

  • For a smoother texture, whisk the pudding periodically during the initial setting time.
  • The pudding can be stored covered in the refrigerator for up to 3 days.
  • Use full-fat coconut milk for a creamier pudding or substitute with almond milk for a lighter option.
  • Maple syrup can be replaced with honey or agave nectar if preferred.
  • Optional cinnamon adds warmth but can be omitted for a more straightforward chocolate flavor.

Find it online: https://marthatasty.com/chocolate-chia-pudding-recipe/