This straightforward chocolate chia pudding can be delighted in for breakfast, as a tidbit or for dessert! Has just a modest bunch of healthy fixings and is gluten, grain, dairy, and refined sugar free.
This chia pudding is a fast nibble I make frequently for me and my family. I really had no aim of presenting it on the blog since it’s truly one of those very basic, not-blog-commendable posts—sort of like avocado toast or chocolate milk. In any case, since I’ve effectively eaten this multiple times over the most recent two days, I realized I needed to share since I will make it frequently… talk about YUM!
Chocolate chia pudding is one of my most loved “solid” treats. I can make a major cluster of it and have it prepared in the refrigerator for eating. Chia pudding is additionally extraordinary for in a hurry snacks for lunch boxes or picnics. I utilize these adorable little Weck containers to store them in the cooler. They’re the ideal size for singular pudding cups!
To get in some additional probiotics, I like to finish off my pudding with some coconut yogurt and new berries or cherries (when they’re in season.) Each nibble posed a flavor like smooth chocolate cheesecake! SO great!
On the off chance that the recorded natural product isn’t in season where you will be, you can generally utilize defrosted frozen organic product, bananas, a dab of peanut butter or whipped (coco) cream, and so forth… anything that sets well with chocolate will work! Or on the other hand plain pudding is acceptable as well—It’s absolutely dependent upon you.
chocolate chia pudding:
- 1/2 cup chia seeds
- 3 tablespoon cocoa/cacao powder
pinch of salt
- 1/2 teaspoon vanilla extract
- 1/4 cup maple syrup, honey, or other sweetener of choice (can use less or more, to taste)
- 1 3/4 cup almond milk or other milk of choice
- plain dairy-free/Greek yogurt or whipped coconut cream
- fresh fruit of choice (I love cherries, strawberries, raspberries, etc.)
- cacao nibs or chopped nuts, optional
- Blend together chia seeds, cocoa powder, and salt in a medium bowl or container. Add vanilla, sweetener, and begin to whisk in milk a little at a time until cocoa powder and chia seeds are well blended. Store in an airtight container in the fridge for 1 hour or more, or until seeds have gelled and pudding has thickened. Whisk again halfway through to break up clumps of chia seeds.
- Divide pudding into bowls and serve with optional toppings. Makes 4–5 servings.