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Overnight Chocolate Chia Seed Pudding Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 13 reviews
  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 3 hours 10 minutes
  • Yield: 4 servings
  • Category: Breakfast
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegan

Description

This Overnight Chocolate Chia Seed Pudding is a creamy, naturally sweetened, and nutritious dessert or breakfast option. Made with cacao powder, chia seeds, almond milk, and a touch of maple syrup, it’s a vegan and gluten-free delight that’s ready after a few hours of chilling. It’s perfect for meal prepping and can be topped with fresh fruit, granola, or coconut whipped cream for added texture and flavor.

Ingredients

Chia Pudding Base

  • 1/4 cup cacao powder or unsweetened cocoa powder
  • 3-5 tablespoons maple syrup
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 pinch sea salt
  • 1/2 teaspoon vanilla paste
  • 1 ½ cups Almond Breeze Almondmilk Original Unsweetened
  • 1/2 cup chia seeds

Instructions

  1. Prepare the Chocolate Mixture: In a small mixing bowl, sift the cacao powder to reduce clumps. Add the maple syrup, ground cinnamon (if using), sea salt, and vanilla paste. Whisk these ingredients together to combine thoroughly. Gradually pour in a small amount of the almond milk and whisk until a smooth paste forms, then add the remaining almond milk and whisk until the mixture is uniform and smooth.
  2. Add Chia Seeds: Stir in the chia seeds and whisk once more to evenly distribute them throughout the chocolate mixture. Cover the bowl with a lid or plastic wrap, then place it in the refrigerator.
  3. Chill to Set: Refrigerate the mixture for at least 3 to 5 hours or preferably overnight so it thickens to a pudding-like consistency. For best results, stir or whisk the mixture again after 30 to 45 minutes of chilling to prevent the chia seeds from clumping.
  4. Serve and Store: Serve the chilled pudding topped with your choice of fresh fruit, granola, or coconut whipped cream. Leftovers should be kept covered in the refrigerator and consumed within 4 to 5 days for optimal freshness and texture.

Notes

  • Make sure to sift the cacao powder to avoid lumps in the pudding.
  • Adjust the amount of maple syrup based on preferred sweetness.
  • Stirring the pudding after 30-45 minutes helps prevent clumps and ensures even thickness.
  • This recipe is naturally vegan, gluten-free, and dairy-free.
  • Store leftovers in an airtight container in the fridge for up to 5 days.

Find it online: https://dishrise.com/overnight-chocolate-chia-seed-pudding-recipe/