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Rich Vegan Chocolate Chia Pudding

Close-up of thick, dark Vegan Chocolate Chia Pudding texture in a white serving bowl.
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A simple recipe for creamy, dairy-free chocolate chia seed pudding, perfect for a make-ahead breakfast or dessert.

Ingredients

Scale
  • 1/4 cup chia seeds
  • 1 cup unsweetened almond milk (or other plant milk)
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons maple syrup (adjust to taste)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. In a medium bowl or jar, combine the almond milk, cocoa powder, maple syrup, vanilla extract, and salt. Whisk well until the cocoa powder is fully dissolved and no lumps remain.
  2. Add the chia seeds to the liquid mixture. Stir vigorously for about one minute to prevent the seeds from clumping at the bottom.
  3. Let the mixture sit for 5 minutes, then stir again thoroughly. This second stir helps distribute the seeds evenly.
  4. Cover the bowl or jar and refrigerate for at least 4 hours, or preferably overnight, until the pudding thickens to your desired consistency.
  5. Check the texture before serving. If it is too thick, stir in a splash more plant milk. If it is too thin, you may need to add a few more chia seeds and let it set longer.
  6. Serve cold with your preferred toppings.

Notes

  • For a richer chocolate flavor, use dark cocoa powder or add 1/2 teaspoon of instant espresso powder.
  • If you prefer a smoother texture, blend the ingredients in a high-speed blender before chilling.
  • For a date-sweetened option, blend 3 soaked Medjool dates with the liquid ingredients instead of maple syrup.
  • The ideal ratio for a thick pudding is generally 1 part chia seeds to 4 parts liquid. Adjust this ratio based on your preference for runniness.

Nutrition

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