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Chocolate Chia Seed Pudding

This chocolate chia seed pudding is simple to blend together and makes a great snack or dessert. It's low in sugar, gluten-free, dairy-free, and gets a nutritional boost from the chia and cocoa or cacao. It makes 4 largish servings or 8 mini servings.
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Prep Time 10 minutes
Chilling time 2 hours
Servings: 4 people
Course: Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3/4 cup canned full-fat coconut milk (use the rest in a smoothie or freeze)
  • 1 1/2 cups unsweetened vanilla almond milk (or other milk)
  • 4-6 pitted Medjool dates (or 2 tablespoons maple syrup)
  • 2 1/2 tablespoons unsweetened real cocoa or cacao
  • 1/8 teaspoon salt
  • 1/2 cup chia seeds

Method
 

  1. Combine coconut milk through salt in a blender until dates are completely blended. (If using maple syrup you can just whisk by hand).
  2. Mix in the chia seeds, blending until just combined. (Unless you want more of a smooth chia seed pudding, then blend until chia seeds are broken down).
  3. Divide into 4 glasses or bowls. Cover and refrigerate for at least 2 hours or up to 2 days.

Notes

Topping ideas:
  • Fresh berries
  • Freeze-dried raspberries or strawberries
  • Coconut whipped cream
  • Vanilla cashew cream
  • Unsweetened coconut flakes
  • Cocoa nibs