Chia Cocoa Pudding

4.98 from 46 votes

Easy, 5-ingredient Chia Cocoa Pudding that’s naturally sweetened and thick and creamy. Ready in just 5 minutes! Loaded with nutrients and perfect for breakfast, a snack, or dessert.

Prep Time5

Cook Time0

Total Time5

Course: Breakfast, Dessert, Snack

Cuisine: Vegan

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Calories: 216kcal

Author: Nisha Melvani

Ingredients

2 cups almond milk soy milk, oat milk, or milk of choice
½ cup chia seeds
4 to 5 pitted Medjool dates (preferably frozen)
2 tablespoons cocoa powder (optional)
1 ½ tablespoons freeze-dried strawberry powder optional
2 teaspoons vanilla extract optional

Optional toppings (per serving):

Dash of hemp hearts
2 teaspoons barberries

Instructions

Blend: Transfer the milk, chia seeds, dates, cocoa powder, strawberry powder (if using), and vanilla to the canister of a high-speed blender. Blend on high until the chia seeds are fully incorporated. Scrape down the sides and add more milk as needed.
For serving: Serve immediately or chill before serving. Top with barberries and hemp hearts as desired.

Notes

- Buy the ingredients here.
- Do not use expired chia seeds. They do not gel very well. Check the 'Use By' date before using them to make this Chia Cocoa Pudding. I store mine in the freezer or refrigerator.
- Medjool dates - Substitute with a larger quantity of Deglet Noor dates, or use maple syrup instead as desired.
- Nondairy milk - use almond, soy, oat, coconut, cashew, or hemp milk
- Do not reduce the quantities listed in the ingredients. The recipe requires a certain volume to blend well.
- Storage: Refrigerate before serving for the best-tasting Chia Cocoa Pudding. Store any remaining chia pudding in an airtight container for up to 4 days.

Nutrition