Description
This delightful Chocolate Chia Seed Pudding combines creamy coconut milk with rich cocoa powder and the crunchy texture of chia seeds, almonds, and shredded coconut. Sweetened naturally with pure maple syrup and infused with almond extract, this pudding is a nutritious and indulgent treat that’s easy to prepare and perfect for a healthy dessert or snack.
Ingredients
Pudding Base
- 1 cup unsweetened coconut milk (the lower-fat refrigerated kind, such as Silk – not canned) or other milk of choice
- 1/4 cup ground or whole chia seeds
- 2 1/2 tablespoons unsweetened cocoa powder
- 2 1/2 tablespoons pure maple syrup
- 1/2 teaspoon almond extract
- 1/16 teaspoon fine sea salt
Add-ins
- 1/3 cup coconut (sweetened, shredded)
- 3 tablespoons sliced almonds
Optional Toppings
- Additional shredded coconut
- Additional sliced almonds
- A few mini chocolate chips
Instructions
- Mix Ingredients: In a medium bowl, combine the coconut milk, chia seeds, unsweetened cocoa powder, pure maple syrup, almond extract, and fine sea salt. Stir thoroughly with a spoon or whisk to blend all the ingredients evenly.
- Rest and Stir: Let the mixture sit briefly, then after 10-15 minutes, stir or whisk again to break up any clumps of chia seeds. Stir in the shredded sweetened coconut and sliced almonds to incorporate them evenly into the pudding.
- Refrigerate: Cover the bowl with plastic wrap and refrigerate for at least one to two hours or overnight to allow the pudding to thicken and set. For meal prep, portion the pudding into single-serve jars, layering with optional coconut and almonds as desired before covering and refrigerating. The pudding will be soft-set after about an hour but is best after two hours for a creamier texture.
- Serve: When ready to eat, serve the pudding with optional toppings such as additional shredded coconut, sliced almonds, and mini chocolate chips for extra flavor and texture.
Notes
- Use the lower-fat refrigerated coconut milk for a lighter pudding rather than canned coconut milk, which is thicker and higher in fat.
- Maple syrup adds natural sweetness, but you can adjust the amount to taste or substitute with another liquid sweetener if preferred.
- Chia seeds can be whole or ground depending on your texture preference; ground chia will create a smoother pudding.
- The pudding sets best with adequate refrigeration time—ideally two hours or more—for a creamy consistency.
- Optional toppings such as mini chocolate chips add a fun texture contrast but are not necessary.
- This recipe is great for meal prep and can be stored in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
