Overnight chocolate chia seed pudding

That's naturally sweetened and so thick and creamy. Simple, loaded with nutrients and perfect for breakfast, a snack or dessert!

Chocolate chia pudding recipe with almond or coconut milk, that tastes like dessert but has nutrition of a breakfast. Prepare for up to 5 days and just refrigerate.

Author: Minimalist Baker

Recipe type: Dessert, Breakfast

Cuisine: Vegan, Gluten Free

Serves: 4

Ingredients
  • 1 1/2 cups Almond Breeze Almondmilk Original Unsweetened
  • 1/3 cup chia seeds
  • 1/4 cup cacao or unsweetened cocoa powder
  • 2-5 Tbsp maple syrup if not blending (can sub 5-9 dates, pitted if blending)
  • 1/2 tsp ground cinnamon (optional)
  • 1/4 tsp sea salt
  • OPTIONAL: 1/2 tsp vanilla extract
Instructions
  1. Add all ingredients except sweetener to a mixing bowl and whisk vigorously to combine. If not blending (which I preferred!), sweeten to taste with maple syrup at this time. If blending, you can sweeten later with maple syrup or dates.
  2. Let rest covered in the fridge overnight or at least 3-5 hours (or until it's achieved a pudding-like consistency).
  3. If blending, add to a blender and blend until completely smooth and creamy, scraping down sides as needed. Sweeten to taste.
  4. Leftovers keep covered in the fridge for 2-3 days, though best when fresh.
  5. Serve chilled with desired toppings, such as fruit, granola or coconut whipped cream.
Notes
  • Nutrition information is a rough estimate for 1 of 4 servings.
  • Prep time does not include chilling!
  • Recipe loosely adapted from Pop Sugar.

Nutrition Information

Serving size: 1/4 of recipe

Calories: 133

Fat: 8 g

Saturated fat: 1.2 g

Carbohydrates: 17 g

Sugar: 9g

Sodium: 187mg

Fiber: 8.6 g

Protein: 5.3 g

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