Description
This vegan chocolate chia pudding is made with just 6 ingredients, but the finished product is a rich, creamy, and decadent dish. It's filled with incredible nutrition (18 grams of fiber and 29 grams of protein!). Prepare it in just a few minutes before refrigerating and then top it with granola for the best treat ever!
Ingredients
Scale
- 1 cup unsweetened almond milk or oat milk
- 3 tablespoons chia seeds
- 1 tablespoon unsweetened cocoa powder
- 1.5 tablespoons pure maple syrup
- 1/2 teaspoon pure vanilla extract
- 1-2 scoops of protein powder (I prefer pumpkin seed protein powder)
- optional: 2 tablespoons raw creamy almond butter (to make it extra creamy and add protein)
Optional Topping Ideas:
- Easy cinnamon vanilla granola
- fresh berries, sliced banana
- Sliced almonds
- coconut whipped cream
Instructions
- In a medium-sized lidded jar whisk together the milk, chia seeds, cocoa powder, maple syrup, vanilla and protein powder. Add almond butter if using (make sure it is a new jar and/or runny). For the initial 15 minutes whisk every 5 minutes to make sure the chia seeds distribute evenly. Once everything is well incorporated, cover with the lid and place in your refrigerator overnight (at least 4 hours until thickened and cold).
- Once thickened, stir with a spoon and enjoy. Garnish with your favorite toppings such as creamy almond butter and granola.
Notes
Chia pudding lasts up to four days in your refrigerator if stored in an airtight container. After that look for normal signs of spoilage.
- Prep Time: 15
- Cook Time: 4 hours
- Category: Breakfast or Snack