Chocolate Chia Seed Pudding

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  • 1 1/2 cups coconut milk (I used organic canned coconut milk from Native Forest. The can isn’t lined with BPA and it’s a nice thick milk)
  • 4 tablespoons maple syrup or honey (or substitute with a few drops of stevia)
  • 2 tablespoons cocoa powder
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 1/3 cup chia seeds
  • 1/2 cup berries


  1. Whisk coconut milk, maple syrup, cocoa powder and extracts until smooth. Stir in chia seeds. Divide mixture evenly between 4 glasses. Let sit at room temperature for 2 hours. Serve.
  2. If you’d like to make the pudding ahead of time, cover tightly and chill in the refrigerator. Set pudding out for 15 minutes before serving. Best if eaten within 24 hours.