Chocolate Chia Pudding has become a popular recipe among health food junkies, raw foodies, and dieters recently, and for a very good reason. If you have heard about it and have been skeptical to try, don’t waste another minute. It has minimal ingredient and takes two minutes to whip up. There’s nothing to lose (except that you might find you have become addicted).
This has been gracing our refrigerator at least once a week since I first tried it. Low-guilt chocolate pudding that I know gives me extra fiber? Yes. Plus, it’s a good budget item to make organically. It has all kinds of wins.
Chocolate Chia Pudding Recipe
- 2 Tbsp Cocoa Powder
- ¼ cup Chia seeds (plus an extra spoon if you really like it thick, as I do)
- 1 cup milk (organic, skim, soy, almond – whatever you use for your needs)
- 1 Tbsp honey or Agave
- Whisk together milk, honey, and cocoa powder until incorporated.
- Stir in the chia seeds.
- Store in the refrigerator. It won’t be very well incorporated at this point.
- After a half hour or so (at least) give it another stir, as well as one more time a few hours later.
- It’s best to let it sit in the fridge all day (if you made it in the morning) or overnight to let it get thick and gelatinous.
This recipe can be customized to your desire and taste.
- Omit the cocoa and add vanilla extract for vanilla instead.
- Add some shredded coconut, mix in a dash of mint extract, top with berries ... completely adjustable for your palate!