Chocolate Chia Pudding with Cocoa and Toppings Recipe
A rich and creamy Chocolate Chia Pudding that’s easy to make and perfect for a nutritious breakfast or dessert. This recipe features a blend of chia seeds, cocoa powder, and coconut milk sweetened naturally with maple syrup, creating a dairy-free, vegan-friendly treat topped with your choice of cacao nibs, chocolate chips, toasted nuts, or nut butter.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes
- Yield: 2 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: International
- Diet: Vegan
Ingredients
Base Ingredients
- 1/4 cup chia seeds
- 1 1/4 cup coconut milk (full-fat or light)
- 1 tsp vanilla extract
- 1/4 cup cocoa powder
- 2 tbsp maple syrup
- pinch of salt (optional)
Toppings (Optional)
- Cacao nibs
- Chocolate chips
- Toasted nuts
- Nut butter
Instructions
- Mix Ingredients: In a mixing bowl, whisk together chia seeds, coconut milk, vanilla extract, cocoa powder, maple syrup, and a pinch of salt for 1-2 minutes until the mixture is well combined and smooth.
- Rest and Stir: Let the mixture sit for 5 minutes to allow the chia seeds to begin absorbing the liquid, then whisk the pudding again to break up any clumps.
- Chill: Cover the bowl and place it in the refrigerator for at least 2 hours or preferably overnight so the pudding can thicken and develop a creamy texture.
- Serve: Remove from the fridge and serve cold, topped with your favorite toppings such as cacao nibs, chocolate chips, toasted nuts, or a dollop of nut butter for added flavor and texture.
Notes
- Use full-fat coconut milk for a richer, creamier pudding or light coconut milk for fewer calories.
- Maple syrup can be substituted with honey or agave syrup depending on your preference.
- The pudding keeps well in the refrigerator for up to 4 days in an airtight container.
- Toasted nuts add a delightful crunch and extra nutrients.
- Adjust sweetness by adding more or less maple syrup to taste.
