Fun fact: I actually had a chia pudding business when I was in college at UC Berkeley! My chia pudding business was called Omega Wellness, and it has inspired some of our Super Batter recipes. Here is one of my favorite ways to make a chocolatey vegan chia pudding.
1/4 cup cacao powder
3 Tbsp maple syrup
1/2 tsp ground cinnamon
1 pinch sea salt
1/2 tsp vanilla extract
1 1/2 cups almond or coconut milk
1/2 cup chia seeds
! tsp instant espresso (optional, for the coffee lovers)
Mix maple syrup, ground cinnamon, salt, and vanilla in a small bowl.
Add a little dairy-free milk at a time and whisk until smooth.
Add chia seeds and whisk to combine.
Optional: Heat up the mixture in the microwave for 30 seconds-1 minute and mix. This will allow the cacao to mix better and the chia seeds to grow.
Cover and refrigerate overnight, or at least 3-5 hours (until it's achieved a pudding-like consistency). It may also be helpful to give the mixture an extra whisk/stir once it has been in the refrigerator for 30-45 minutes.
Leftovers keep covered in the fridge for 4-5 days, though best when fresh. Serve chilled with desired toppings, such as fruit, granola, or coconut whipped cream.
If you don't have the patience to wait for your pudding to thicken, you can add half a banana and/or half an avocado to thicken your pudding.
I hope you enjoy this recipe!