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Chocolate Chia Pudding

Name: Chocolate Chia Pudding
Prep time: 5 min
Total time: 5 min
Yield: 2
Ingredients: 1 cup unsweetened milk of choice*; 3 tablespoons chia seeds; 2 tablespoons cocoa powder; 1 tablespoon maple syrup, to taste; Optional: 1 teaspoon chopped dark chocolate or mini chocolate chips, for texture; Garnish suggestions: chopped dark chocolate or mini chocolate chips, whipped cream, fresh raspberries, sliced banana, shredded coconut, toasted sliced almonds, chopped pecans or vanilla Greek yogurt

This chocolate chia pudding recipe tastes like a treat! It's easy to make with healthy ingredients. No cooking required; allow 2 hours in the refrigerator for the chia seeds to plump up. Recipe yields a scant 1 1/2 cups, enough for 2 small servings. Multiply if desired.

5 min total 5 min prep 2 152 cal

Ingredients

2 serv.

1 cup unsweetened milk of choice*
3 tablespoons chia seeds
2 tablespoons cocoa powder
1 tablespoon maple syrup, to taste
Optional: 1 teaspoon chopped dark chocolate or mini chocolate chips, for texture
Garnish suggestions: chopped dark chocolate or mini chocolate chips, whipped cream, fresh raspberries, sliced banana, shredded coconut, toasted sliced almonds, chopped pecans or vanilla Greek yogurt

Instructions

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1 In a small jar or bowl, combine the milk, chia seeds, cocoa powder, maple syrup and optional chopped chocolate. Whisk until the cocoa powder is fully incorporated into the mixture.
2 Let the mixture rest for about 15 minutes, then whisk the mixture again to break up any clumps (this is important, as they’re much more difficult to break up later on). Cover the bowl and refrigerate for at least 2 hours (or overnight) until the chia seeds have absorbed enough moisture to reach a pudding-like consistency. If you think of it, give it a stir sometime along the way to break up any clumps of chia.
3 Before serving, stir once again to break up any clumps of chia seeds. Taste, and if the mixture isn’t sweet enough to delight, stir in up to 3 more teaspoons of maple syrup. Divide the mixture between two small bowls and garnish as desired. This pudding will keep well in the refrigerator, covered, for about 5 days.