Description

This Chocolate Chia Pudding is a creamy, nutrient-packed dessert or breakfast option that combines the rich flavors of cacao with the health benefits of chia seeds and protein-rich soy milk and Greek yogurt. It’s naturally sweetened with pure maple syrup and enhanced with fresh toppings like strawberries, cacao nibs, and peanut butter, making it a delicious and satisfying treat.

Ingredients

Scale

Base Ingredients

1 ½ cups unsweetened soy milk (or higher protein milk of choice, such as dairy milk)
½ cup plain Greek yogurt (2% fat preferred)
2 tablespoons pure maple syrup, more to taste
1 ½ teaspoons pure vanilla extract
⅛ teaspoon fine sea salt

Chia Mixture

⅓ cup chia seeds
3 tablespoons cacao powder

Toppings

Chopped strawberries
Cacao nibs
Peanut butter

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Instructions

Mix Wet Ingredients: In a medium bowl, whisk together the soy milk, Greek yogurt, maple syrup, vanilla extract, and sea salt until the mixture is smooth and well combined.
Add Dry Ingredients: Stir in the chia seeds and cacao powder, whisking thoroughly to ensure there are no clumps and the mixture is evenly distributed.
Refrigerate: Cover the bowl with a lid or plastic wrap and refrigerate for at least 4 hours, preferably overnight. During the first hour, stir the mixture once or twice to prevent the chia seeds from clumping.
Stir Before Serving: Once chilled and thickened to a pudding-like consistency, give the pudding a good stir to smooth it out just before serving.
Serve with Toppings: Portion the pudding into serving bowls or glasses, then top with chopped strawberries, cacao nibs, and a drizzle or dollop of peanut butter for added texture and flavor.

Notes

For a vegan version, substitute Greek yogurt with coconut yogurt.
If you prefer a sweeter pudding, adjust the maple syrup amount to taste.
Stirring during the first hour of chilling is important to prevent clumping of chia seeds.
Use high-quality cacao powder for a richer chocolate flavor.
Can be prepared up to 2 days in advance and stored covered in the refrigerator.