Chocolate Chia Pudding
Make chocolate chia pudding with coconut milk, cocoa powder, maple syrup, and chia seeds for an easy make-ahead breakfast or snack.
Servings: 2 servings
Ingredients
- 1 cup coconut milk
- ¼ cup chia seeds
- ¼ cup cocoa powder
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
Instructions
- Vigorously whisk the milk, chia seeds, cocoa powder, maple syrup and vanilla extract in a medium bowl or storage container, being careful to incorporate any cocoa powder sticking to the sides and bottom.
- Cover the chia pudding and refrigerate until thick and creamy, at least 4 hours, or preferably overnight.
- Give it a good stir and divide into two servings. Enjoy with fresh coconut whipped cream and berries, if desired.
Video
Notes
My Top Tip: Whisk the mixture really well before it goes into the fridge. Cocoa powder likes to stick to the bowl, and chia seeds can settle if they're not fully mixed.
Storage: Store the chocolate chia pudding in airtight containers in the fridge. It'll last 5–7 days in the fridge.
Freezing: Place individual servings of chocolate chia pudding in freezer-safe bags or small containers. It'll last in the freezer for up to 3 months. Thaw in the fridge overnight and enjoy.
Nutrition
Calories: 268kcal | Carbohydrates: 32g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 91mg | Potassium: 296mg | Fiber: 11g | Sugar: 12g | Vitamin A: 11IU | Vitamin C: 0.3mg | Calcium: 170mg | Iron: 3mg
QR code
Scan code to view the full recipe on your phone.
