Chocolate Chia Pudding is rich, creamy, and extra chocolate-y thanks to a secret ingredient. A healthy & delicious treat perfect for dessert, snacking, and even breakfast!
Funny how we all have chocolate on the brain come February.
Forget the heart shaped boxes of Valentine’s candy loaded with sugar and other not so lovely ingredients that make ya say “hmm…”
Give me this chocolate pudding packed full of fiber and healthy fats! #nutritionnerd
Honestly, I forget sometimes how easy it is to make chia pudding. If you can measure & stir, you can make chia pudding…so basically, no excuse not to keep a regular stash in your fridge!
Chia seeds are awesome because they’re nutrient dense, which means the ratio of powerful nutrients to calories in these little guys is superb. Chia seeds contains lots of good-for-your-gut fiber, protein, vitamins & minerals, antioxidants, and healthy fat in the form of heart-healthy, anti-inflammatory omega-3’s
Buy a bag of chia seeds today. Keep your fridge stocked with pudding (the variations are endless!) Get in the habit of tossing a tablespoon into your smoothies, oatmeal, yogurt, baked goods, in place of bread crumbs in meatballs/meatloaves (I’m not even kidding, it works) and feel good that you’re giving your body a SUPERFOOD packed with SUPERNUTRITION.
Someone get these little guys some little superhero capes. 👊🏻
I’ve been trying to think up more ways to include chia seeds in my diet, besides the above mentioned ways. I love grabbing a spoonful or two of chia pudding when I need a quick snack or a bite of something sweet (but not too sweet!) between meals.
Not to mention the obvious dessert for breakfast option happening here with this chocolate chia pudding. If I can get away with eating chocolate for breakfast, I’m all in!
Chocolate + pudding. For breakfast. Yes. Forever, yes.
- 2 cups unsweetened almond milk
- 2 oz semisweet chocolate (I used two Ghirardelli baking squares)
- 2 tbsp unsweetened cocoa or cacao powder
- 1/4 tsp espresso powder, optional but recommended
- 1/4 tsp kosher salt
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon, optional
- 1/2 cup chia seeds
- In a medium saucepan, heat almond milk over medium heat.
- Add chocolate, cocoa powder, espresso powder, salt, and maple syrup and stir to combine. Heat over medium-low heat until chocolate is melted.
- Reduce heat to low and whisk in chia seeds, vanilla extract, and cinnamon, if using, till no clumps remain.
- Transfer chia pudding to storage container, cover, and refrigerate several hours or overnight, till thickened. Stir before serving.