This decadent double Chocolate Chia Pudding recipe cooks overnight in your fridge. It’s vegan, GF and so easy to make. Perfect for a quick breakfast idea
Double Chocolate Chia Pudding
Now you can feel good about eating chocolate for breakfast. This double chocolate chia pudding is smooth, creamy and so decadent. Make it in the blender and then toss it on your favorite bottles or ramekins to “cook” in the fridge overnight.
This delicious Double Chocolate Chia Pudding is vegan, gluten-free, sweet and healthy. I usually make a 2 to 3 batches, leave the glass jars in the fridge and just grab them every morning. Perfect for a quick breakfast on the go. They also work as a midnight treat while watching my favorite show – Penny Dreadful (yay!)
My husband loves to take them to work as a snack and now my youngest daughter asked me if I can toss in her lunchbox to eat at her school. I laughed! Can you imagine a little girl eating chia pudding in her school cafeteria? A mini foodie.
Now less discuss toppings. I love adding some fresh fruit and coconut to my Double Chocolate Chia Pudding. My husband likes adding some nuts and sometimes dried apricots, raisins, and/or cranberries.
Before you ask, my little glass jars were bought at the dollar section of Target. I just love stopping by and buying some cute little knick knacks.
Last year I posted a Vanilla Chia Pudding and it was a hit on the blog and Pinterest. My husband loved it but he said that the texture of the chia bothered him. For this recipe in particular, I decided to blend all the ingredients together so it felt more like a smooth pudding.
I hope you can try this delicious Double Chocolate Chia Pudding at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
- 1 1/4 cups of Unsweetened Almond Milk Coconut or Cashew Milk
- 1/4 cup of Chia Seeds
- 1/4 cup of Maple Syrup for non-vegan use honey
- 1/4 cup of cocoa powder
- 2 Tablespoons of dark chocolate squares or more
- Pinch of salt
Chop the chocolate and melt it in the a double boiler, microwave or on a low flame burner
Place all ingredients in a blender
Divide the pudding into small jars or one big jar
Place overnight in the fridge before consuming (or a minimum of 4 hours)
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