You guys, this Chocolate Chia Pudding is everything! Luscious, chocolate-y, naturally sweet and soooo satisfying!
Do I even need to expound on the benefits of chia seeds? I definitely will, if you want to get me talking: they’re naturally gluten free, high in fiber, antioxidants, protein, iron, calcium and omega 3 fatty acids. All things that help keep you and your ticker healthy. Small but mighty would be a great way to describe these little wonder seeds.
Pair them with cocoa powder, maple syrup, vanilla essence and some non dairy milk (I used oat milk for the slight sweetness, but you do you) and you’ve got yourself a wonderfully healthy fix for your sweet tooth that I can wholeheartedly recommend!
Promise you won’t tell on me for the whipped cream on top? Entirely optional, of course. 😉
2 cups unsweetened oat milk
4 tbsp maple syrup
1/2 tsp vanilla extract
1/4 cup unsweetened cocoa powder
1/4 tsp ground cinnamon (optional)
1/2 cup chia seeds
Mixed berries as garnish
Whipping cream as garnish (optional)
In a large bowl, mix together the oat milk, maple syrup and vanilla extract.
Whisk in the cocoa powder and cinnamon, if using, until everything is well combined and smooth.
Add the chia seeds and mix well.
Let stand for about 20 minutes, stirring every five minutes to break up any clumps of chia seeds that have formed.
If you want to fill the pudding into individual pots, now is the time to do that. Use a funnel to make it easier.
Cover and refrigerate for at least two hours, ideally overnight.
Serve with fresh berries and whipped cream (optional).