Ingredients
Chocolate Chia Seed Pudding
- 2 tablespoons cacao powder
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup milk (dairy or dairy-free)
- ¼ cup chia seeds
Toppings (optional)
- Raspberries (or other fruit)
- Chocolate shavings
- Coconut whipped cream
- Nuts and seeds
Instructions
- Combine Ingredients: In a medium-size bowl, add the cacao powder, maple syrup, vanilla extract, milk, and chia seeds. Whisk thoroughly until the mixture is smooth and all ingredients are well combined.
- Initial Gel Formation: Leave the mixture to rest in the bowl for 15 minutes without stirring. This allows the chia seeds to absorb the liquid and begin to gelatinize.
- Whisk Again: After 15 minutes, whisk the mixture again to break up any clumps and ensure even distribution of chia seeds throughout the pudding.
- Refrigerate: Cover the bowl with a lid or plastic wrap and refrigerate overnight or for a minimum of 4 hours to let the chia seeds fully swell and create a pudding-like consistency.
- Serve and Garnish: Remove the pudding from the refrigerator, stir it once more to ensure smoothness, then serve in small dessert glasses. Top with fresh raspberries, chocolate shavings, coconut whipped cream, nuts, or seeds as desired for added flavor and texture.
Notes
- Use dairy or any plant-based milk such as almond, oat, or soy according to dietary preference.
- Adjust maple syrup quantity to your desired level of sweetness.
- For a thicker pudding, add a little more chia seeds; for a thinner consistency, add more milk.
- Letting the pudding set overnight yields the best texture.
- Chocolate shavings and coconut whipped cream add richness without dairy if using non-dairy milk.
- This pudding can be prepared up to 3 days in advance and stored in the refrigerator.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: International
- Diet: Vegan
