Vegan Chocolate Chia Pudding


1 1/2 cups Almond Breeze Unsweetened Original or Almond Breeze Vanilla Almond Milk

1/3 cup chia seeds

1/4 cup cacao or unsweetened cocoa powder

2-5 Tbsp maple syrup if not blending (can sub 5-9 dates; pitted if blending)

1/4 tsp sea salt

1/2 tsp ground cinnamon (optional)

1/2 tsp vanilla extract (optional)


Add all ingredients except sweetener to a mixing bowl and whisk vigorously to combine. If not blending (which I preferred!), sweeten to taste with maple syrup at this time. If blending, you can sweeten later with maple syrup or dates.

Let rest covered in the fridge overnight or at least 3-5 hours (or until it’s achieved a pudding-like consistency).

If blending, add to a blender and blend until completely smooth and creamy, scraping down sides as needed. Sweeten to taste.

Leftovers keep covered in the fridge for 2-3 days, though best when fresh.

Serve chilled with desired toppings, such as fruit, dark chocolate almonds, granola or coconut whipped cream.

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