Chocolate Chia Seed Pudding

From Minimalist Baker


  • 1/4 cup unsweetened cocoa powder
  • 3 tablespoons maple syrup
  • 1/2 teaspoon cinnamon (optional)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chia seeds
  • 15oz can of coconut milk (light or regular), or ~1 1/2 cups of milk of your choice
  • To serve: whipped cream, strawberries, raspberries, or another fruit, granola, or really whatever toppings you like…it’s also good as-is!


Yields four 1/2 cup servings

  1. In a mixing bowl, stir together the cocoa powder, maple syrup, cinnamon (if using), and vanilla.
  2. Add the milk and whisk until smooth.
  3. Stir in the chia seeds.
  4. Place in a jar or covered bowl and refrigerate for overnight, or for a minimum of three hours. When it’s ready, it will have thickened to a pudding consistency.