I tried chia pudding for the very first time 8 years ago in Hawaii. I just randomly walked into a cute little hipster cafe and ordered the first thing on the menu – chocolate chia pudding with some fruit.
My world was changed. It was amazing. Pretty sure I spent way too much money on this extremely overpriced bowl of seeds and milk – but I had no idea we could make this at home!
Fast forward a few years and there I was, in the kitchen, making some homemade chia pudding. It was always delicious but I could never quite figure out how that hipster cafe made it so darn delicious. I kept trying. Kept eating chia pudding that was always yummy but never quite hit the spot.
Until today. Enjoy!
The PERFECT Chocolate Chia Pudding (with the perfect consistency)
- 3 TBSP chia seeds
- 1/2 cup full fat or reduced fat canned coconut milk
- 1/4 cup vanilla non-dairy milk (I used organic vanilla soy milk)
- 1/2 TBSP cocoa powder, unsweetened
- 1 TBSP maple syrup
*If using plain non-dairy milk, add in 1/2 tsp vanilla extract
Add all of the ingredients to a mason jar (or 2) and mix well. I like to use a little whisk but a fork/spoon will do just fine. Be sure to mix right away to avoid the chia seeds sticking to the sides. Next, add the top to the mason jar and then give it a very good shake – take all that pent up energy out on that mason jar!
Pop it into the refrigerator and enjoy the next morning for breakfast or even that night for a delicious dessert. I love this recipe so much because the canned coconut milk makes it super decadent and filling – unlike most homemade chia pudding recipes that make you hungry WHILE you eat it (anyone else hate this?!). Hope you love it as much as this mama does!
Looking for more super simple recipes that hit the spot like this chocolate chia pudding? Try these out:
- Cranberry Breakfast Muffins
- Homemade Vegan Cream Cheese in minutes
- Homemade Healthy Nutella
- Healthy brownies that don’t suck