Chocolate Chia Pudding (Gluten-Free, Dairy-Free)
Cocoa, chia seeds, cashew milk, maple syrup and vanilla, whisked together and left to set in the fridge. Five minutes of work makes six servings.
Yield6 servings
Prep5 min
Chill4 h
Total4 h 5 min
Ingredients
- 80 ml (1/3 cup) unsweetened cocoa powder
- 80 ml (1/3 cup) chia seeds, whole or ground
- 360 ml unsweetened cashew milk or other dairy-free milk (1½ cups)
- 60 ml (1/4 cup) maple syrup; honey or agave
- 10 ml (2 tsp) vanilla extract
Method
- In a medium mixing bowl, whisk together the cocoa powder and chia seeds to break up any cocoa clumps.
- In a measuring pitcher, whisk the cashew milk, maple syrup, and vanilla; add a pinch of salt if desired.
- Pour the milk mixture into the cocoa mixture while whisking until smooth. Refrigerate 15–20 min to allow the chia seeds to begin thickening.
- Whisk again, then either cover and chill the bowl or divide into small lidded cups. Refrigerate 4–6 h, until fully thickened.
Notes
- For a smoother texture, grind the chia seeds before mixing or purée the mixture after the initial 15–20 min rest.
Storage
- Store in airtight containers in the refrigerator for up to 5 days.
Read labels and use packaged or processed ingredients that are certified gluten-free.
