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  • Writer's pictureCrystal Munegatto

Chocolate Chia Seed Pudding

I know, I know...I'm a little bit late on the chia seed bandwagon. But better late than never! Because it's naturally sweetened, I've deemed this recipe appropriate for breakfast, a snack, or dessert. I think it's the fact that its so healthy and full of nutrients that I couldn't pass by it on the Minimalist Baker website. If the natural ingredients and quick prep don't sell you, I don't know what will.

This recipe is simple, requiring just 6 basic ingredients that are totally versatile.

If you don’t have cocoa or cacao powder, leave it out and add vanilla.

If you don’t have a blender, leave it unblended.

No dates? Go for maple syrup, agave or honey.

Let's get our pudding on. Shall we?


  • 1 1/2 cups (360 ml) Almond Milk

  • 1/3 cup (63 g) chia seeds

  • 1/4 cup (24 g) cacao or unsweetened cocoa powder

  • 2-5 Tbsp (30-75 ml) maple syrup if not blending (can sub 5-9 dates, pitted, if blending)

  • optional: 1/2 tsp ground cinnamon

  • Pinch sea salt

  • optional: 1/2 tsp vanilla extract


  1. Add all ingredients except sweetener to a mixing bowl and whisk vigorously to combine. If not blending (which I preferred!), sweeten to taste with maple syrup at this time. If blending, you can sweeten later with maple syrup or dates.

  2. Let rest covered in the fridge overnight or at least 3-5 hours (or until it's achieved a pudding-like consistency).

  3. If blending, add to a blender and blend until completely smooth and creamy, scraping down sides as needed. Sweeten to taste.

  4. Leftovers keep covered in the fridge for 2-3 days **best when fresh.

  5. Serve chilled with desired toppings, such as fruit or granola

And Voila! 6 ingredients, 5 simple steps.

Make this the night before for a decadent breakfast or mid-day snack. Or prep it in the morning for a hands-off, simple dessert to unwind from the day.

Enjoy my people!

Recipe & Photo Source: Minimalist Baker

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