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A glass jar filled with creamy chocolate chia pudding topped with fresh raspberries and a sprig of mint.

Chocolate Chia Pudding

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Prep Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 2 servings
Calories: 265
Ingredients Method

Ingredients
  

  • 1/4 cup black chia seeds
  • 1 cup unsweetened almond milk
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon fine sea salt

Method
 

  1. In a medium glass mixing bowl, sift the cocoa powder to remove any large clumps.
  2. Add the maple syrup, vanilla extract, and sea salt to the cocoa powder, whisking into a thick paste.
  3. Slowly pour in the almond milk while whisking constantly to ensure a homogenous liquid base without cocoa lumps.
  4. Add the chia seeds and whisk vigorously for 60 seconds to ensure the seeds are fully submerged and separated.
  5. Allow the mixture to rest at room temperature for 10 minutes, then whisk a second time to redistribute seeds that may have settled.
  6. Cover the container and refrigerate for a minimum of 4 hours, or ideally overnight, to allow the seeds to achieve full hydration and reach a pudding-like consistency.
  7. Stir once more before serving to ensure uniform texture.