If you make a large batch, you could even freeze it, then thaw as needed (for when the craving strikes). This makes it an easy treat to make in a batch and enjoy over the course of a week. You could always add more milk or water to thin it down, if desired.Ĭhocolate chia pudding can be left in the fridge for about 4-5 days. If you make this recipe with full-fat coconut milk, it will likely be thicker than the previously mentioned options. But you could also use almond milk, banana milkor coconut milk. I used my cashew milk recipe (my personal favorite). This chocolate chia seed pudding will work with all types of dairy and dairy-free milks. What Kind of Milk Can I Use in Chia Seed Pudding? In fact, they may be the best source of fiber on the planet. They’re on my list of 8 anti-inflammatory foods to eat every week since they’re so high in antioxidants and loaded with fiber. They sure are! Chia seeds have a ton of health benefits.
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Pro tip: If you don’t like the tapioca consistency of chia pudding and want a smoother, more mousse-like texture, you can blitz it all together in a high-powered blender until it’s smooth. I’ve topped mine with raspberries and chocolate shavings today, but feel free to get creative. So then how do you make it? All you have to do is whisk together the cacao powder, maple syrup, vanilla extract, nut milk and chia seeds. Chia Seeds: The glue that combines everything together into a creamy, dreamy dessert.Dairy-Free Milk: Choose your favorite one, they all work beautifully.Vanilla Extract: For that sweet flavor and smooth aroma.Maple Syrup: One of my favorite all natural sweeteners.Cacao Powder: Cacao powder is typically less processed and healthier than cocoa powder, but either works.There’s only 5 ingredients in this recipe and that includes:
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