Ingredients
Scale
- 1/4 cup black or white chia seeds
- 1 cup unsweetened almond milk (or milk of choice)
- 2 tablespoons high-quality unsweetened cocoa powder
- 2 tablespoons pure maple syrup or honey
- 1/2 teaspoon pure vanilla extract
- 1 pinch sea salt
- Optional toppings: Fresh raspberries, sliced bananas, or cacao nibs
Instructions
- Grab a medium-sized mixing bowl or a wide-mouth mason jar. Add the chia seeds and sift in the cocoa powder to ensure there are no large clumps. Add the pinch of sea salt. Using a small whisk or a fork, stir the dry ingredients until the cocoa powder is evenly distributed among the seeds.
- Pour in the almond milk, maple syrup, and vanilla extract. Whisk vigorously for at least one full minute. Cocoa powder can be stubborn and may resist incorporating at first, so keep stirring until the mixture looks like thin chocolate milk with seeds. Let the mixture sit for five minutes, then whisk it one more time to break up any clumps of seeds that have settled at the bottom.
- Cover the bowl or seal the mason jar tightly. Place it in the refrigerator for at least 4 hours, though overnight is best for the thickest texture. When you are ready to eat, give the pudding a final stir. Spoon the pudding into serving bowls and top with fresh fruit, nuts, or a dollop of coconut whipped cream for the full dessert experience.
- Cook Time: 5 minutes