Mexican Chocolate Chia Pudding
A chocolatey make-ahead chia pudding warmed with cinnamon and a whisper of chilli.
Ingredients
- 4 tbsp chia seeds
- 1 cup unsweetened almond milk
- 2 tbsp unsweetened cocoa powder
- 2 tbsp maple syrup
- ¼ tsp ground cinnamon
- A tiny pinch of chilli powder
- ½ tsp vanilla extract
- Fresh berries for topping (optional)
Method
- Add almond milk, cocoa powder, maple syrup, cinnamon, chilli powder, and vanilla to a bowl.
- Whisk until the cocoa dissolves.
- Stir in the chia seeds.
- Wait 5 minutes, then stir again to prevent clumps.
- Divide between two jars or bowls.
- Cover and refrigerate for at least 3 hours, preferably overnight.
- Stir before serving and add berries if desired.
Nutrition (estimated per serving; values vary with brands, portions and cooking methods)
| Per serving | |
|---|---|
| Calories | 230 kcal |
| Protein | 6 g |
| Carbohydrates | 25 g |
| Fat | 13 g |
This recipe is part of The World Table, our flip-through recipe diary. Open the diary →
