Choc-Berry Chia Pudding Recipe

Step by Step Method

Step 1

Place maple syrup in a 500mL capacity jar or container with a sealed lid, pour in some of the milk and shake to dissolve the syrup.

Step 2

Add remaining milk, chia seeds and cocoa and shake and pour into 4 small serving glasses.

Step 3

Cover and refrigerate for at least 2 hours or overnight.

Step 4

Serve chilled, topped with berries.

Tips

No special items needed.

This was my first ever experience with Chia Seed Pudding. I've read all of the health benefits of chia seeds, etc. and decided to try it. I'm glad I experimented with this recipe because 1) I love chocolate and 2) it was good! I quartered the recipe, since I was only making it for myself. I did my best to figure out what the correct ratio should be. I used 2 tablespoons of chia seeds, half a cup of vanilla almond milk, a squirt of sugar-free maple syrup, a teaspoon of unsweetened cocoa powder and let it sit overnight. In the morning, I stirred and added a few raspberries. Then I chickened out and had my daughter try it before I did--and she actually liked it. So I dove in and finished off the pudding for breakfast. This would be easy to tweak... I would add something crunchy to this (like nuts). You can also adjust the sweet/chocolate flavors or try different fruit (strawberries would be yummy). Adding spices could change things up, too (like cinnamon). All in all, a 5* recipe for me because it was an enjoyable foray into the world of Chia Seed Pudding (one that I was hesitant to explore).