Dessert · From Adam's kitchen
Chocolate Chia Seed Pudding
Chocolate pudding you make the night before with five minutes of stirring. Chia seeds do all the work, and Greek yogurt keeps it creamy.
- Makes
- 4-5 servings
- Skill
- Easy
- Prep
- 15 min
- Cook
- None
- Total
- 15 min
Method
Heads up
This needs at least 6 hours in the fridge, so make it the night before.
Mix the wet ingredients (2 min)
Whisk the almond milk, Greek yogurt, and maple syrup in a bowl until smooth.
Add the dry ingredients (2 min)
Add the chia seeds, cocoa powder, and salt. Whisk thoroughly, breaking up any cocoa lumps.
WhyCocoa clumps easily. Getting the lumps out now means smooth pudding later.
Stir again (1 min)
Wait 5 minutes, then whisk again.
WhyChia seeds sink and clump at first. A second stir makes sure they set evenly.
Chill (6+ hr)
Leave it in the bowl or portion into smaller containers. Cover and refrigerate for at least 6 hours, or overnight.
Ready whenIt is thick and spoonable, and the seeds are soft and plump.
Serve
Top with raspberries, sliced almonds, and fresh mint.
Make it cheffy
Blend for a mousse texture
How
After the pudding has set, blend it for 30-60 seconds until silky.
Why
Blending breaks up the seeds, so you get a smooth chocolate mousse instead of a tapioca-like texture.
Swaps
- Maple syrup → honey.
- Almond milk → any milk.
- Too thick? Stir in almond milk 1 tbsp at a time.
- Too thin after 6 hours? Stir in 1 more tbsp of chia seeds and chill 1 more hour.
Make ahead & storage
Make ahead
Make it the night before, or portion into jars for grab-and-go breakfasts.
Storage
Keep covered in the fridge.
Macros per serving
Estimate- Calories
- about 165
- Protein
- about 6 g
- Carbs
- about 22 g
- Fat
- about 8 g
Per serving, based on 4 servings. Uses unsweetened almond milk and plain Greek yogurt. Toppings not included.