The Answer to My Prayers

Four words: Chocolate Chia Seed Pudding

Chocolate Chia Seed Pudding

I generally don’t like “healthy” desserts. They always taste like sub-par versions of the real thing, and if you’re good about treating yourself in moderation, what’s the big deal if you have a little sugar every once in a while?! However, I think I have discovered an exception to my rule. Introducing, CHOCOLATE CHIA SEED PUDDING from! You guys, this recipe is e v e r y t h i n g. Not only does it taste as good as real-deal chocolate pudding, it’s really easy to make. 3 steps: toss it all in a mason jar, shake it up, and refrigerate.

After a few minutes, you’ll see that the chia seeds start making their transformation into little jelly bubbles, very similar to tapioca. I absolutely love this texture and I can see how it’ll turn into a guilt-free boba replacement (it’s also omega-3 rich and fiber packed!). When served cold and topped with raspberries and shaved coconut, this is just as good (dare I say better?) than frozen yogurt! I’m sure you could experiment with flavors as the chia seeds seem pretty flavorless  but, why mess with something so delicious?!

Here’s What You Need:

  • 2 1/2 cups non-dairy milk **we used coconut milk and it was hands down amazing!
  • 3 tablespoons raw cacao powder
  • 3 tablespoons agave nectar **we used 2.5 tbs of honey
  • 2 teaspoons maca powder
  • 1 teaspoon vanilla extract
  • 1 generous pinch sea salt
  • 1/2 cup chia seeds


  1. In a 32 ounce Mason jar, combine milk, cacao powder, agave nectar, maca powder, vanilla extract, and salt. Cover with lid and shake until cacao powder is dissolved.
  2. Add chia seeds. Replace lid immediately and shake again until the seeds are evenly distributed in the chocolate milk.
  3. Refrigerate for at least four hours, periodically shaking the mixture to keep seeds distributed.

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