Recipe: Overnight Chocolate Chia Seed Pudding
Simple, six ingredient chocolate chia seed pudding that’s naturally sweetened and so thick and creamy. It’s loaded with nutrients and perfect for breakfast, a snack or dessert!
Author: Minimalist Baker
Recipe type: Dessert, breakfast
Cuisine: Vegan, gluten-free
Prep time: 15 mins
Total time: 15 mins (not including chilling)
- 1 1/2 cups (360 ml) almond milk, unsweetened. Can use organic soy milk, or coconut milk or rice milk alternatives
- 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; I only use 2 tbsp maple syrup)
- 1/2 tsp ground cinnamon (optional)
- 1/4 tsp sea salt
- 1/2 tsp vanilla extract (optional)
- 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.
- Let rest covered in the fridge overnight or at least 3-5 hours (or until it’s achieved a pudding-like consistency).
- If blending, add to a blender and blend until completely smooth and creamy, scraping down sides as needed. Sweeten to taste.
- Leftovers keep covered in the fridge for 2-3 days, though chia seed pudding is best when fresh.
- Serve chilled with desired toppings, such as fruit, granola or coconut
Estimate for 1 of 4 serving.
Serving size: 1/4 of recipe Calories: 133 Fat: 8 g Saturated fat: 1.2 g
Carbohydrates: 17 g Sugar: 9g Sodium: 187mg Fiber: 8.6 g Protein: 5.3 g
Looking for more delicious gluten-free recipes? Check out our Healthy Pumpkin Muffins.