This chocolate chia pudding recipe is the latest addition to my "should've been on the blog by now" series of posts, along with sweet potato mushroom barley bowls. I've been making a batch nearly every week for the past few years, starting back when chia seeds were having a moment and I had gotten very tired of eating fruit and nut oatmeal bars. Chocolate chia pudding has become my go-to weekday morning snack, long after it's fallen off the menu at hipster cafes and Pinterest boards. That's because I actually really like the stuff (Probably due to my very specific textural preferences around food, so your mileage may vary.)
Even though it's no longer trendy, this particular chia pudding recipe is high in protein, relatively low in sugar, vegan, and thoroughly recipe tested. It has a consistency similar to the individual pudding cups from my childhood lunchboxes—if you want a thinner texture, you can use 1 1/2 cups of soy milk. As far as the sweetness level, it's on the low side, akin to bittersweet chocolate. If you prefer something sweeter, I think you could add an extra tablespoon or two of maple syrup without affecting the texture too much.
I usually make my batch of chocolate chia pudding on Sunday and finish it on Friday, but it will keep well for up to a week. I've found that a four-ounce portion is perfect as a snack, but if you're looking for something heartier, divide the batch into two eight-ounce portions or load your serving up with fresh berries, coconut flakes, and granola.
Yield: 4 (4-ounce) servings
Ingredients:
- 1/3 cup chia seeds
- 1/4 cup cocoa powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/4 cups soy milk
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla
In a medium bowl with a lid, combine the chia seeds, cocoa powder, cinnamon, and salt. Mix well. Stir in the soy milk, maple syrup, and vanilla and mix well.
Cover tightly and refrigerate for one hour. A thick, dry layer will form on the top of the pudding. With a spoon or spatula, break up the layer and mix until smooth. Refrigerate until pudding has thickened to desired consistency, about six to eight hours.
Divide pudding into four even portions. Store tightly covered in refrigerator for up to one week.
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