Chocolate Chia Pudding

Chocolate Pudding. Blog


  • 1 ½ cup unsweetened almond milk (or nut-free milk alternative like Hemp, Coconut, or Rice)
  • 1/3 cup chia seeds
  • ¼ cup cacao or unsweetened cocoa powder
  • 3 tbsp. maple syrup or 6 Medjool dates
  • ½ tsp cinnamon (optional)
  • 1/2 teaspoon pure vanilla extract (optional)
  • pinch sea salt


  1. Add all ingredients except sweetener to a mixing bowl and whisk vigorously to combine.
  2. Refrigerate overnight or at least 3-5 hours (or until it’s achieved a pudding-like consistency).
  3. Place in blender and blend on high until completely smooth and creamy. Sweeten with maple syrup or dates to taste.
  4. Keep leftovers covered in the fridge for 2-3 days
  5. Serve chilled with desired toppings, such as fruit, granola or coconut whipped cream.

For more Allergy-Friendly Back-to-School Snacks recipes that the whole family can enjoy checkout:

Chewy Banana Granola Bars


Sesame Flatbread Crackers and Hummus