Anyone remember my Mayan Chocolate Ice Cream? I sure do. It was incredible. So I figured the same yum-factor would apply to chia pudding. SPOILER ALERT: I was right.
Mix this up any ol’ day for a quick snack or breakfast item. Serve with fruit or your favorite parfait toppers like shredded coconut, hemp seeds, cacao nibs, chopped nuts, etc.
This is kind of a cheater version of chia pudding since I used the sweetened version of almond milk from the store instead of an unsweetened version that I sweetened on my own. The upside is that you can easily make this is a jar and shake vigorously. No need to blend ingredients first to incorporate everything evenly. Just pour, cover, and shake it off.
If you want to make your own milk and add a natural sweetener, just check out my other chia pudding recipes below to guide you! Chia Pudding is great sweetened with honey, maple syrup, or coconut syrup.
Mayan Chocolate Chia Pudding
1 1/4 c. sweetened chocolate almond milk
1/2 c. chia seeds
1 tsp. vanilla extract
1 tsp. cinnamon
1/8 tsp. cayenne (or less depending on your love of spice)
pinch of salt
- Add all ingredients to a mason jar. Affix lid. Shake vigorously.
- Shake again every 3-5 mins until the mixture looks uniform.
- Chill until ready to serve.
- Garnish with cacao nibs, honey drizzle, or chopped nuts.
Looking for more chia pudding ideas? Click the links below!
The Clean Plate 