Chocolate Chia Pudding Recipe
Fall has arrived, bringing with it football, potlucks, back to school, and so much more. With each turn of the season I get more and more excited about what’s to come.
This chocolate chia pudding recipe is great for fall. With the base of coconut milk, it’s super cooling, nourishing, and grounding at the same time. All of the other ingredients warm up the pudding, making it easy to digest—something to keep in mind when you are looking at fall recipes.
On top of it all, this recipe is super easy to make and great for get-togethers with friends and family, and is something everyone can enjoy.
Have fun and be creative with the spices and ingredients you choose!
- 2 cups coconut milk
- ⅓ cup chia seeds whole
- 2 teaspoons cacao powder
- 5 teaspoons sucanat or maple syrup (or whichever sweetener you prefer)
- ¼ teaspoon cardamom
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon cinnamon
- Coconut flakes
- Whipped cream
- Almond slices
Blend all ingredients—except the coconut flakes, almond slices, and whipped cream—in a blender until nice and smooth. Place in the refrigerator for at least 4 hours, up to overnight, to allow the pudding to thicken.
When you are ready to eat it, top it with some fresh whipped cream, and sprinkle some coconut flakes and sliced almonds on top.