Active time: 10 minutes Total time: 3–8 hours
In just a few hours, the chia seeds absorb the liquid and thicken the mixture into a pudding-like consistency. They don’t dissolve, though; they hang around to add a seedy texture (and omega-3’s) to the pudding.
Since it’s gluten- and dairy-free, there are plenty of reasons to figure out a way to love it if it doesn’t come naturally. This version uses almond milk, but it works just as well with any plant-based milk (rice, oat, etc.). If you’re willing to take on more calories, coconut milk adds an extra creamy element (and coconut flavor) to the final result. Feel free to play around with the sweetener, too, and even add additional flavors, such as a pinch of ground cinnamon, cardamom or fresh fruit along with the cocoa powder.
Vegan Cocoa Chia Seed Pudding
- 1/4 cup (25g) unsweetened cocoa powder
- 1 1/2 cups (350ml) almond milk, divided
- 1/2 teaspoon vanilla extract
- 3 tablespoons maple or agave syrup, optional
- Pinch of salt, optional
- 1/2 cup (85g) chia seeds
In a medium bowl, whisk together the cocoa powder and about 1/2 cup (100ml) of the almond milk until smooth. Whisk in the remaining almond milk and vanilla. Taste the mixture. Depending on the brand of milk and your tastebuds, you may want to add the sweetener or a pinch of salt, to taste. Stir to combine everything thoroughly.
Stir in the chia seeds. Cover and chill until thickened to a pudding-like texture; overnight is best but at least 3 hours is recommended.
Serves: 4 | Serving Size: 1/2 cup (50g)
Nutrition (per serving): Calories: 225; Total Fat: 9.6g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 99mg; Carbohydrate: 30g; Dietary Fiber: 11g; Sugar: 15g; Protein: 6g