Chocolate Chia Pudding
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 2 cups unsweetened almond milk
  • 2 oz semisweet chocolate (I used two Ghirardelli baking squares)
  • 2 tbsp unsweetened cocoa or cacao powder
  • ¼ tsp espresso powder, optional but recommended
  • ¼ tsp kosher salt
  • 2 tbsp maple syrup
  • ½ tsp vanilla extract
  • ¼ tsp ground cinnamon, optional
  • ½ cup chia seeds
  1. In a medium saucepan, heat almond milk over medium heat.
  2. Add chocolate, cocoa powder, espresso powder, salt, and maple syrup and stir to combine. Heat over medium-low heat until chocolate is melted.
  3. Reduce heat to low and whisk in chia seeds, vanilla extract, and cinnamon, if using, till no clumps remain.
  4. Transfer chia pudding to storage container, cover, and refrigerate several hours or overnight, till thickened. Stir before serving.
If you'd rather not wait for the pudding to thicken in the fridge, cook gently over low heat approximately 5 minutes after adding chia seeds till mixture thickens to desired consistency. Enjoy warm.
Recommended serving suggestion - top with fresh berries.
Recipe by Heart & Stove at