Chia and Chocolate Pudding

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 - 3 tbsp raw cacao powder; you can also use the spice camino chocolate mix

2 to 3 tbsp maple syrup  or dates

1/4 cup          chia seeds

                        Add ginger, cardamon or cinnamon.

Directions:

In a mixing bowl (with a pour spout, if possible), combine the milk, 2 tablespoons of cacao powder, and 2 tablespoons of 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 flavour slightly. 

To make two individual servings, pour 2 tablespoons of chia seeds into two storage jars with lids. Divide the chocolate milk between the two containers, then mix well with a whisk. 

(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.