When you puree chia seed pudding, it becomes smooth and creamy just like traditional pudding. In this recipe for Mexican Chocolate Chia Seed Pudding, I also added cinnamon and cayenne—because why not? It works for my breakfast shake, and it works really well in this pudding too. Bonus: you can totally have this chia seed pudding for breakfast. Breakfast pudding! We’ll live like kings!Print
Mexican Chocolate Chia Seed Pudding
A rich, creamy dairy-free pudding made with chia seeds.
- Yield: 2 servings 1x
- 1/3 cup chia seeds
- 1 cup unsweetened almond (or other non-dairy) milk
- 2 tbsp unsweetened cocoa powder
- 1 tbsp maple syrup (I used Grade B)
- 1 tsp ground cinnamon
- pinch of cayenne (optional)
- Combine all ingredients in a medium bowl.
- Cover and refrigerate overnight or at least 8 hours.
- Transfer mixture to a high-powered blender and blend until completely smooth. If pudding is warm from blending, return to refrigerator until chilled. (Alternately, you can just stir the pudding and eat it without blending.)
This pudding is thick, almost like a mousse. If you’ve blended your pudding and decide you want it a little thinner, add some extra milk. Be sure to blend the pudding until completely smooth—if you don’t, it will be gritty! A high-powered blender like the Vitamix works best. Any sweetener you like will work in this, and if 1 tablespoon of maple syrup isn’t sweet enough, feel free to add more.