Chocolate Chia Pudding

5 from 2 votes

Chocolate Chia Pudding makes healthy eating nutritiously delicious. This no-bake, easy-to-make recipe creates a creamy and rich, fiber-filled food that keeps you full and fueled long after you've eaten.

Prep Time10

Chill Time2

Total Time2 10

Course: Breakfast, Snack

Cuisine: American

Servings: (1/2 cup) servings

Calories: 448kcal

Author: Jennifer Fishkind

Equipment

4-ounce wide mouth mason jars

Ingredients

2 cups vanilla coconut milk
½ cup Dutch-processed cocoa powder
½ cup chia seeds
6 tbsp honey or agave
1 tbsp orange juice
Raspberries, optional garnish
Chocolate shavings, optional garnish

Instructions

Combine the vanilla coconut milk, Dutch-processed cocoa powder, chia seeds, honey, and orange juice in a medium bowl and whisk together thoroughly.
Cover and refrigerate for a minimum of 1-2 hours or overnight.
Serve in 4 ounce mason jars or other glass containers with raspberries and chocolate shavings, optional.

Notes

Storage:

To Store: These puddings are best if stored in the refrigerator, in an airtight container, for 4-5 days. You can eat it for a couple more days after that, but it won’t be as delicious.
To Freeze: You can freeze this pudding for about 2 months, and thaw it overnight in the refrigerator when ready to eat.

Tips:

If you have a runny chia pudding, you can always add more chia seeds to help it thicken up!
Use a whisk to stir the pudding. For some reason, the whisk does a better job of breaking up the chia seeds and makes sure the seeds get evenly coated with the liquid so that they can gel and expand.
If you don’t like the texture of chia seeds, you can blend the pudding to create a smooth consistency. Just add all of the ingredients to a blender, including the chia seeds, and blend until smooth.

Nutrition