Simple Chocolate Chia Pudding (Vegan)
"If you want a healthy yet satisfying superfood-filled bowl for breakfast, or a treat after dinner, this is the recipe for you!"
photo by Lalaloula
- Ready In:
- 4hrs 2mins
- Ingredients:
- 5
- Yields:
-
1 cup of pudding
- Serves:
- 1
ingredients
- 1 cup almond milk
- 2 tablespoons chia seeds
- 1 teaspoon cocoa powder
- 1⁄4 teaspoon cinnamon
- 1⁄2 tablespoon maple syrup (to taste)
directions
- Mix all ingredients together. Chill in the fridge at least four hours. I usually chill overnight. (You might want to stir after the first hour just to make sure there aren't any clumps.).
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Reviews
-
Mmmm, yummy! This is sooo thick, creamy and tasty! I love the combination of cocoa and cinnamon. Since it is still winter and I was in the mood for some warm spices, I added a tad of cloves, ginger and nutmeg, which I liked a lot. I only had soy milk on hand and used cane sugar instead of maple syrup. It worked out great and I cannot wait to make this again. What a healthy and tasty treat! Thank you so much for sharing, WICC!<br/>Made and reviewed during Veggie Swap #55 February 2013. -
I was very happy with the ease and good taste of this recipe. I did add a lot more cocoa and I may tweak it some more, but it's great. Thanks for posting! -
Very yummy! It was a bit too liquid with two tablespoons chia seeds, so I added another half tablespoon. And the cinnamon taste was a bit strong for me so next time I'll reduce it a bit and maybe add some real vanilla. I'll definitely make this again and play around with it! Thanks for posting :)<br/>Made for My Diabetic Recipes / Diabetes Forum -
Our turned out thinner with quite a cinnimony flavour which I don't mind but was more pronounced than chocolate but that may be due to using organic cacao powder instead of cocoa powder! I made home-made almond milk so I did end up adding more chia seeds as home-made is a thinner liquid. It still was too thin though. I used organic, raw, local honey to taste instead of maple syrup as that is what I keep on hand, my cinnamon is cassia bark as is most cinnamon in North America. Made for Veggie Swap # 57 ~ April 2013 -
Very satisfying! I made using dark cocoa powder which combined with the cinnamon and chia for a wonderful Latin flavored pudding. Also loved how healthy this was. Thanks so very much for the post.
Tweaks
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Our turned out thinner with quite a cinnimony flavour which I don't mind but was more pronounced than chocolate but that may be due to using organic cacao powder instead of cocoa powder! I made home-made almond milk so I did end up adding more chia seeds as home-made is a thinner liquid. It still was too thin though. I used organic, raw, local honey to taste instead of maple syrup as that is what I keep on hand, my cinnamon is cassia bark as is most cinnamon in North America. Made for Veggie Swap # 57 ~ April 2013
-
Mmmm, yummy! This is sooo thick, creamy and tasty! I love the combination of cocoa and cinnamon. Since it is still winter and I was in the mood for some warm spices, I added a tad of cloves, ginger and nutmeg, which I liked a lot. I only had soy milk on hand and used cane sugar instead of maple syrup. It worked out great and I cannot wait to make this again. What a healthy and tasty treat! Thank you so much for sharing, WICC!<br/>Made and reviewed during Veggie Swap #55 February 2013.
RECIPE SUBMITTED BY
Wish I Could Cook
East Peoria, Illinois
I'm a recipe junkie and collect way too many cookbooks. But when it's time to actually make something, I quickly turn to the internet... I started avoiding meat more than 20 years ago for environmental reasons. (It takes so many resources and the pollution risks of confinement operations are huge.) I've been vegan for years now and can report that the health benefits are also real. I really don't understand why people insist on eating meat
