Chocolate Chia Pudding

Here’s the honest truth: when I drastically reduced grains from my diet, I felt SO much better… but I was also a little nervous.

Grains were causing a lot of inflammation for me, so pulling them back was the right move. Within weeks, I noticed less bloating, less puffiness, and more stable energy. But as someone who cares a lot about nutrition, my next thought was, Okay… but how am I going to make sure I’m still getting enough fiber?

Grains are one of the biggest fiber sources in most diets. If you remove them without a plan, you can end up constipated, sluggish, and wondering what went wrong. I didn’t want that. I wanted lower inflammation and a healthy, happy gut.

That’s where this chocolate chia pudding comes in.

I eat this almost every morning alongside my eggs. It’s my little fiber powerhouse. The chia seeds are packed with soluble fiber, which helps stabilize blood sugar, slow digestion in a good way, and feed the beneficial bacteria in your gut. It keeps things moving, keeps me full, and keeps my energy steady with no mid-morning crash.

Plus, let’s be honest… it’s chocolate for breakfast. That doesn’t hurt.

For me, this recipe represents balance. You can reduce what’s not serving your body, be intentional about what you add back in, and still enjoy something that feels indulgent. No extremes. Just smart swaps and real food that helps you feel good.

Chocolate Chia Pudding

• 1/4 cup cacao powder or unsweetened cocoa powder
• 4 Tbsp maple syrup
• 1 pinch sea salt
• 1 tsp vanilla extract
• 1 ½ cups Almond Breeze Almondmilk Original Unsweetened (or light coconut milk for creamier texture!)
• 1/2 cup chia seeds

• • To a small mixing bowl add cacao powder (sift first to reduce clumps), maple syrup, salt, vanilla, and whisk to combine. Then add a little dairy-free milk at a time and whisk until a paste forms. Then add the remaining dairy-free milk and whisk until smooth.
  • Add chia seeds and whisk again to combine. Let sit for about 15 minutes, then distribute into individual glass containers. Cover and refrigerate overnight, or at least 3-5 hours (until it’s achieved a pudding-like consistency). It may also be helpful to give the mixture an extra whisk/stir once it has been in the refrigerator for 30-45 minutes.

• Leftovers keep covered in the fridge for 4-5 days, though best when fresh.