Chia and Chocolate Pudding for Breakfast

Making this pudding is incredibly easy. All you need to do is stir together the chocolate milk ingredients— almond milk, cacao powder, maple syrup, and a splash of vanilla– and then pour that over the chia seeds.Use a whisk to make sure the chia seeds will get evenly coated with the chocolate milk mixture, then transfer the pudding mixture to the fridge to thicken up! The pudding should be ready to serve in roughly 15 to 20 minutes, but you can also keep it in the fridge for several days, as an easy make-ahead meal.

INGREDIENTS

• 1 cup non-dairy milk (almond, oat, hemp, etc.)
• 2 to 3 tablespoons raw cacao powder (or cocoa powder, you can also use the spice camino chocolate mix)
• 2 to 3 tablespoons maple syrup  or dates
• 1/4 cup chia seeds
• You can add ginger, cardamon or cinnamon.

INSTRUCTIONS

• In a mixing bowl (with a pour spout, if possible) combine the milk, 2 tablespoons of cacao powder, and 2 tablespoons maple syrup. Taste the mixture, and add more cacao powder or maple syrup to taste. Keep in mind that the chia seeds will dilute the chocolate milk flavor slightly.
• To make two individual servings, pour 2 tablespoons of chia seeds into two separate storage jars that have lids. Divide the chocolate milk between the two containers, and then use a whisk to mix well.

• (Alternatively, you can add the chia seeds to the chocolate milk mixture to stir well, then pour the chia pudding into the storage containers– it’s totally up to you!) Also if you don’t like the texture of chia, you can blend the mix for a smoother texture.
• Transfer the pudding to the fridge to thicken up, for at least 15 minutes, but it will get even thicker the longer it chills. You can make this pudding up to 3 days in advance as a make-ahead meal option, as long as you store it in an airtight container in the fridge.