Description
This Chocolate Chia Pudding is a rich, creamy, and healthy dessert or breakfast option that combines the antioxidant power of cacao with the nutrition of chia seeds and protein-rich Greek yogurt. Sweetened naturally with maple syrup and enhanced with vanilla, this pudding is easy to prepare and can be customized with fresh strawberries, cacao nibs, and peanut butter for added texture and flavor.
Ingredients
Scale
Base Ingredients
- 1 ½ cups unsweetened soy milk (or higher protein milk of choice, such as dairy milk)
- ½ cup plain Greek yogurt (2% preferred)
- 2 tablespoons pure maple syrup, more to taste
- 1 ½ teaspoons pure vanilla extract
- â…› teaspoon fine sea salt
Thickening and Flavoring
- â…“ cup chia seeds
- 3 tablespoons cacao powder
Toppings
- Chopped strawberries
- Cacao nibs
- Peanut butter
Instructions
- Mix the liquid ingredients: In a medium bowl, whisk together soy milk, Greek yogurt, maple syrup, vanilla extract, and sea salt until smooth and fully combined.
- Add chia and cacao: Stir in the chia seeds and cacao powder thoroughly, whisking to prevent any clumps and ensure an even mixture.
- Refrigerate and thicken: Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours or overnight. Stir the pudding once or twice during the first hour to avoid clumping of the chia seeds.
- Stir before serving: Give the pudding a good stir to achieve a creamy consistency right before serving.
- Serve with toppings: Portion the pudding into serving dishes and top with chopped strawberries, cacao nibs, and a drizzle or dollop of peanut butter for extra flavor and texture.
Notes
- You can substitute soy milk with almond milk, oat milk, or any milk you prefer.
- Adjust sweetness by adding more maple syrup according to taste.
- For a vegan version, use a plant-based yogurt alternative instead of Greek yogurt.
- Stirring the pudding occasionally during the first hour helps prevent chia seeds from clumping together.
- This pudding can be stored in the refrigerator for up to 3 days.
