Description

This Chocolate Chia Pudding is a rich, creamy, and nutritious dessert or breakfast option that’s easy to prepare and packed with plant-based protein and fiber. Combining unsweetened soy milk, Greek yogurt, pure maple syrup, and cacao powder, it’s a perfect indulgence with wholesome ingredients. Topped with fresh strawberries, crunchy cacao nibs, and peanut butter, this pudding delivers a delightful mix of textures and flavors while keeping it healthy and satisfying.

Ingredients

Scale

Base Ingredients

1 ½ cups unsweetened soy milk (or higher protein milk of choice, such as dairy milk)
½ cup plain Greek yogurt (2% preferred)
2 tablespoons pure maple syrup, more to taste
1 ½ teaspoons pure vanilla extract
⅛ teaspoon fine sea salt

Chia Mixture

⅓ cup chia seeds
3 tablespoons cacao powder

Toppings

Chopped strawberries
Cacao nibs
Peanut butter

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Instructions

Mix the Liquid Ingredients: In a medium bowl, whisk together the unsweetened soy milk, Greek yogurt, pure maple syrup, vanilla extract, and fine sea salt until the mixture is smooth and well combined.
Add the Chia Seeds and Cacao Powder: Stir in the chia seeds and cacao powder, whisking thoroughly to ensure the cacao powder is fully incorporated and to prevent any clumps from forming.
Refrigerate to Set: Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours or preferably overnight. During the first hour, give the pudding one or two gentle stirs to break up any chia seed clumps and encourage even thickening.
Stir Before Serving: Before serving, give the pudding a good stir to ensure a smooth and creamy texture throughout.
Serve with Toppings: Divide the pudding into serving dishes and top with chopped strawberries, crunchy cacao nibs, and a drizzle or dollop of peanut butter for added flavor and texture.

Notes

For a vegan version, substitute the Greek yogurt with a plant-based yogurt alternative.
Maple syrup quantity can be adjusted based on desired sweetness.
Use dairy milk if higher protein content is preferred instead of soy milk.
Stirring during the first hour of refrigeration helps prevent chia seed clumps and improves pudding texture.
The pudding can be stored in the refrigerator for up to 3 days.