Overnight Chocolate Chia Pudding
I'll admit it. I'm one of those people who tries to eat healthy foods and secretly hates all of them. I've never met a green juice I actually enjoyed (and really, why drink your salad?!), I hate kale salads, I'm over coconut everything, and I've never truly liked chia pudding. Introducing the chia pudding of my dreams... This recipe is actually relatively healthy as it's only sweetened with a tablespoon or two of maple syrup and the rest of the flavor comes from warm spices (i.e. cocoa powder & cinnamon). I'd recommend eating this pudding as a dessert with lots of seasonal fruit but if you want to enjoy it for breakfast I'm still confident it's healthier than pancakes.
I use almond milk in this chia pudding but you can use whatever kind of milk you prefer. I'm a fan of almond milk because it keeps forever (which is ideal in a one-person household) and it's conveniently naturally high in calcium.
Chocolate Chia Pudding
Adapted from Minimalist Baker
Makes 4 servings
- 1/3 cup chia seeds
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/2 teaspoon salt
- 1 1/2 cups unsweetened plain almond milk
- 2-3 tablespoons maple syrup
In a mixing bowl, combine chia, cocoa powder, cinnamon, ginger and salt. Add almond milk and whisk vigorously to combine. Whisk in maple syrup to taste. Cover or move to an air tight container and allow to rest in fridge until chia has absorbed liquid and mixture has achieved pudding-like consistency, about 4 hours up to overnight. Serve with fresh fruit, whipped cream or chocolate shavings.