Chocolate Chia Pudding
A fiber-packed, no-cook chocolate chia pudding that tastes like dessert for breakfast — mix it the night before and it's ready when you are.
- Prep Time
- 10 min
- Cook Time
- 0 min
- Total Time
- 10 min
- Servings
- 4 servings
When I drastically reduced grains from my diet, I felt so much better — but I was also a little nervous about fiber. Grains are one of the biggest fiber sources in most diets, and removing them without a plan can leave you sluggish and wondering what went wrong.
That's where this chocolate chia pudding comes in. I eat it 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 and keeps my energy steady with no mid-morning crash. Plus, let's be honest: it's chocolate for breakfast. That doesn't hurt.
Ingredients
- 1/4 cup cacao powder or unsweetened cocoa powder
- 4 tbsp. maple syrup
- 1 pinch sea salt
- 1 tsp. vanilla extract
- 1 1/2 cups unsweetened almond milk (or light coconut milk for creamier texture)
- 1/2 cup chia seeds
Instructions
- 1In a small mixing bowl, whisk together the cacao powder (sift first to reduce clumps), maple syrup, salt, and vanilla.
- 2Add the almond milk a little at a time, whisking until a smooth paste forms, then whisk in the remaining milk until smooth.
- 3Add the chia seeds and whisk again to combine. Let sit for about 15 minutes.
- 4Distribute into individual glass containers, cover, and refrigerate overnight (or at least 3-5 hours) until it reaches a pudding-like consistency.
- 5Give the mixture an extra whisk about 30-45 minutes into chilling to prevent clumping, if you can.
Storage & Reheating
Leftovers keep covered in the fridge for 4-5 days, though it's best fresh. This needs several hours (or overnight) in the fridge to set before serving.
