Chocolate Chia Seed Pudding

Recipe from Kate Kimball


•1 c. milk (I used almond or coconut milk)

•¼ tsp. vanilla extract

•2 Tbsp. maple syrup

•2 Tbsp. cocoa powder

•¼ c. chia seeds


•Put all the ingredients in a blender (high-powered is best but a normal blender will work ok too).

•Blend on high for 30 seconds. A high-powered blender will be done. For other blenders, scrape the sides and bottom and blend another 30 seconds on high. Repeat as necessary until the seeds are tiny.

•Pour into individual serving bowls or a pint-sized mason jar.

•Refrigerate 3-4 hours until set.

•Fruit variation: omit the cocoa and add ½ cup of blueberries or strawberries. Try a nut butter version, which I layered with chocolate like a parfait, by omitting the cocoa and adding 2-4 Tbs. of unsweetened almond orpeanut butter. 


•Makes 2 servings