Chocolate Chia Pudding Recipe
3/4 cup almond (rice, soy, hemp, coconut) milk, unsweetened
2 tsp maple syrup/honey or
1/4 tsp stevia
1 tsp pure vanilla extract
3 – 4 tbsp chia seeds*
1 tbsp cocoa or cacao powder, unsweetened
Add all ingredients to a Mason jar or any container with a tight lid (I prefer glass) in the order listed above – liquids first.
Whisk well or stir vigorously with a fork until cacao powder is well combined with the rest of ingredients.
Refrigerate for at least 6 hours or overnight. When ready to eat, stir well again. Some lumps are OK, just stir well.
The thickness and sweetness can be adjusted to your taste.
Storage Instructions: Refrigerate for up to 5 days.
- For a thick consistency pudding use 4 tbsp chia seeds, for soup like consistency (pictured) use only 3 tbsp (my favourite).