Chocolate Chia Seed Pudding

If you're looking for a dessert that feels indulgent but is surprisingly wholesome, chocolate chia pudding deserves a spot in your refrigerator. Made with just a handful of pantry ingredients, this rich and creamy pudding delivers deep chocolate flavor while requiring almost no effort.

The magic happens when chia seeds absorb liquid and transform into a thick, pudding-like consistency. Combined with cocoa powder and a touch of sweetness, they create a chocolate dessert that works equally well for breakfast, an afternoon snack, or a healthier after-dinner treat.
​

One of the best things about chocolate chia pudding is that it's made ahead of time. Spend five minutes mixing the ingredients, then let the refrigerator do the rest of the work. By morning, you'll have a ready-to-enjoy treat waiting for you.
​

Serve it straight from the jar, or dress it up with fresh berries, sliced bananas, whipped cream, toasted coconut, or a sprinkle of chocolate shavings. It's easy to customize and perfect for meal prep since individual portions keep well for several days.
​

ips for Success

• For a smoother texture, blend the mixture before refrigerating.
• Adjust sweetness to your taste by adding more or less maple syrup.
• Store covered in the refrigerator for up to 5 days.
• Divide into individual jars for easy grab-and-go breakfasts or snacks.

Rich, chocolatey, and incredibly easy to make, this chocolate chia pudding proves that a delicious treat doesn't have to be complicated. Keep a batch in the refrigerator and you'll always have something satisfying ready when a chocolate craving strikes.
​

Chocolate Chia Pudding
Ingredients

• 2 cups milk, I love to use almond or coconut milk
• 1/4 cup chia seeds
• 3 tablespoons unsweetened cocoa powder or raw cacao
• 1-2 tablespoons maple syrup or honey
• 1 tablespoon collagen powder (optional for creamier consistency)
• Pinch of sea salt

Instructions

1. In a blender carafe add all the ingredients & give a good blitz.  You can also add to a jar with a tight fitting lid & give everything a good shake, but I love the texture blitzing the chia seeds gives this pudding.
2. Let the mixture sit for 5 minutes, then blitz again to break up any clumps of chia seeds.
3. Cover and refrigerate for at least 4 hours, preferably overnight.
4. Stir before serving. If the pudding is thicker than desired, add a splash of milk and stir until creamy.

I spoon into dessert glasses and top as desired.


Optional Toppings

• Fresh strawberries or raspberries
• Sliced bananas
• Whipped cream
• Chocolate chips
•  
• Chopped nuts