Dark Chocolate Chia Pudding

Easy dark chocolate chia pudding sweetened with maple syrup and topped with cacao nibs and fresh mint. Perfect for meal prep snacking.

Do any of you have green thumbs?

What I want: A house filled with green plants like the striking minimalist photos I thumb past on Instagram.

The Reality: To be honest I’m really bad about caring for plants.

The few we do have around the house, a healthy money tree, a snake plant my parents gave me when we moved in, and a large Ivy that Dan trained to wrap around the speakers and windows of his “man cave”, are only alive and well thanks to Dan’s diligence.

Dan is good about watering them, pruning them, and positioning them in the right amount of sunlight

….and I’m good at admiring them and that’s about the extent of it.

So when my friend gifted me some home-grown mint this past weekend at book club brunch, I accepted it with excited determination.

I vowed to use the mint in a recipe, and to keep the darn thing alive.

I did one of those things already…

and it’s called Dark Chocolate Chia Pudding.

What You Need to Make Dark Chocolate Chia Pudding

This is one of my staple recipes that I’ve made for a while that never quite made it to the blog.

Sure, the sexy seasonal recipes are great and all, but the simple classics are the foundation for all of that jazz.

So here it is– my favorite chia pudding– chocola-fied.

All you need is:

• chia seeds
• almond or coconut milk
• pure maple syrup
• raw cacao powder

That’s it!

Oh, and you need a little patience because if you’re new to chia pudding you should know that the texture thickens as it chills in the fridge over several hours.

How to Make Dark Chocolate Chia Pudding

So basically you throw everything in a bowl and mix it up, forget about it in the fridge to chill, then remember it the next day with fresh mint and cacao nibs.

There are a few tricks to the recipe– the fist being to go light with the maple syrup and add more before serving as needed.

My motto is that you can always add more syrup but it’s a lot harder to take away syrup if you find it too sweet!

I prefer less sweet pudding so you can really taste the bittersweet chocolate.

Speaking of chocolate, you’ll want to sift in the cacao powder for the recipe to avoid clumping.

If the mixture gets lumpy and bumpy, try using a whisk to break down any incorrigible cacao clumps.

How to Serve Dark Chocolate Chia Pudding

This Dark Chocolate Chia Pudding is ideal for mixing up the night before you want to enjoy it.

It’s great as as light protein and fiber-rich snack or light breakfast.

I was recommended to start taking an Omega 3 supplement, so I’ve been adding chia seeds in where I can as they’re a great source!

Try making the full serving in a big bowl then portioning into smaller weck jars or storage containers for easy grab-and-go single serving cups.

I love mine topped simple with cacao nibs and fresh mint, but you can add in anything!

Slivered almonds, fresh fruit, or shaved dark chocolate would be great on top, too.

P.S. Please leave me your tips on how to maintain fresh mint- let’s keep it alive for chocolate chia puddings to come!

Enjoy!

More Vegan Chia Pudding

• Chocolate Avocado Chia Pudding

• Peanut Butter & Banana Chocolate Chip Chia Pudding

• Blended Cacao Chip Chia Pudding

• Berry Chia Pudding Parfaits

• Cherry Chia Pudding

• Matcha Avocado Chia Pudding

• Pumpkin Chia Pudding Parfait Cups

• Raspberry Chia Pudding

I Want to Hear From You

If you make this Dark Chocolate Chia Pudding recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

Dark Chocolate Chia Pudding

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5 from 1 review

• Author: Flora & Vino
• Total Time: 5 mins
• Yield: 4 servings
• Diet: Vegan

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Description

Easy dark chocolate chia pudding sweetened with maple syrup and topped with cacao nibs and fresh mint. Perfect for meal prep snacking.

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Ingredients

• 1/4 cup chia seeds
• 1 cup unsweetened coconut or almond milk
• 3–4 TBSP pure maple syrup
• 1/4 cup raw cacao powder
• 2 TBSP cacao nibs, for serving
• fresh mint, for serving

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Instructions

1. Add the chia seeds, almond milk, and maple syrup to a large mixing bowl and whisk everything to combine. Sift in the cacao powder to avoid clumps, then whisk until the cacao powder is completely dissolved.
2. Allow the pudding to sit on the counter for 5 minutes, then whisk it again. Cover the pudding and refrigerate it for 3-4 hours to chill and thicken.
3. Divide the pudding into individual weck jars or store in the refrigerator until it’s ready to serve. Serve the chocolate chia pudding with a 1-2 tsp cacao nibs and optional fresh mint.
4. Store the leftovers in an airtight containers in the refrigerator for 3-5 days.

Notes

Recipe adapted from Tone It Up

• Prep Time: 5 mins
• Cook Time: 0 mins
• Category: Snack, Breakfast
• Method: Hand-mix
• Cuisine: Vegan, Grain-Free, Gluten-Free, Oil-Free, Paleo, Refined Sugar-Free

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