If you've spent hours gazing at chia pudding recipes online, but are too intimidated to try it, don't be alarmed - I've tried it for you. If you're wondering what chia pudding tastes like, it's good, but it can sometimes have the texture of pudding combined with coffee grounds; not exactly traditional pudding, but very similar. I love that I can make chia pudding at home and know exactly what went into it, and flavor it to my liking.
This chia pudding recipe is chocolate, which came out delicious and rich, but you can try different flavors as desired - or make both and combine them. If you don't like chocolate, just use vanilla almond milk, skip the chocolate and sweeten with agave and vanilla.
For toppings, try layering chia pudding with coconut, granola, whipped cream, puréed fruit, or fresh berries. Chia pudding keeps for just a couple days in the fridge, so make in small batches.
xo,
Beretta
Chocolate Chia Pudding
1 1/2 cups soy or almond milk (almond tasted better to me and has fewer calories) 1/3 cup chia seeds 1/4 cup unsweetened cocoa powder ( I used Toll House) 2-5 Tbsp agave syrup or honey (you'll need less than you think) 1/2 tsp cinnamon
1/2 tsp pure vanilla extract
1 tiny pinch pink salt
Overnight Method
Add in list order into jar.
Cap mason jar and shake violently. The hardest part is mixing enough so no seeds stay crunchy as they are very tiny and light. You might have to stir as well. Store in lidded jar overnight and let set.
Blended Method
I'm not a fan of blending as the tiny fine and light seeds got stuck in my blender and then my dishwasher for a week. If you want, try to blend and let set another hour after setting overnight.