Chocolate Chia Pudding

This chocolate chia pudding is so good, you'll have to convince yourself that it's not just for dessert. I'll show you how to make it in less than 5 minutes with simple, easy to find ingredients.

Course Breakfast, Snack

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 0

Refrigerated time 2

Total Time 2 5

Servings servings

Calories 230kcal

Author Kristi

Equipment

1 Jar with tight fitting lid

Ingredients

5 tablespoon chia seeds
1 cup milk
2 teaspoon cocoa powder
4 teaspoon maple syrup pure maple syrup. 4 teaspoons = 1 tablespoon + 1 teaspoon.
½ tsp vanilla extract

Instructions

Add chia seeds, cocoa powder, vanilla, and maple syrup to a glass jar. Stir well.
Add the milk. Stir well.
Let sit for one or two minutes and stir again.
Place lid on the jar and refrigerate for 2 hours or overnight.
Optional but highly recommended: top with fresh raspberries before serving.

Notes

Consume within 2-3 days. The texture will turn gummy after that.
This chia pudding is sweet. Feel free to reduce the amount of maple syrup to just one tablespoon (3 teaspoons = 1 tablespoon) to make this less sweet.
Adding mashed raspberries helps balance out the texture of chia seeds and compliments the chocolate flavor of the chia pudding.
Regular milk or a milk alternative can be used.
I do not suggest grinding the chia seeds for chia pudding. I've tried it and the texture felt like sand.
Freeze-dried strawberries can be used in place of fresh raspberries. If using freeze dried strawberries, mix them in with the rest of the ingredients before refrigerating.
If you prefer a thinner pudding consistency, stir in one or two additional tablespoons of milk before serving.

Nutrition