Important Consumer Alert: Recall of a limited number of 64 oz Refrigerated Vanilla Almond Breeze almondmilk announced because the product may contain trace levels of milk, an allergen not listed on the label. READ MORE

Overnight Chocolate Chia Seed Pudding

Vegan Gluten-Free Dairy-Free

Cooking Time

15 minutes

Difficulty

Easy

Serves Up To

4

Nutrition Facts

Total Fat7.0 g
Cholesterol0.0 mg
Sodium218.1 mg
Potassium118.5 mg
Total Carbohydrate23.6 g
Dietary Fiber7.9 g
Sugars11.9 g
Protein5.0 g

Directions

  1. Add all ingredients except sweetener to a mixing bowl and whisk vigorously to combine. If not blending (which I preferred!), sweeten to taste with maple syrup at this time. If blending, you can sweeten later with maple syrup or dates.

  2. Let rest covered in the fridge overnight or at least 3-5 hours (or until it's achieved a pudding-like consistency).

  3. If blending, add to a blender and blend until completely smooth and creamy, scraping down sides as needed. Sweeten to taste.

  4. Leftovers keep covered in the fridge for 2-3 days, though best when fresh.

  5. Serve chilled with desired toppings, such as fruit, granola or coconut whipped cream.

Featured In: Food Blogger
Courtesy of: Minimalist Baker

Ingredients

  • 1 1/2 cups Unsweetened Original or Vanilla Almond Breeze (or for extra creaminess use Almond Breeze Almondmilk Cashewmilk Blend Original or Vanilla)
  • 1/3 cup chia seeds
  • 1/4 cup cacao or unsweetened cocoa powder
  • 2-5 Tbsp maple syrup if not blending (can sub 5-9 dates; pitted if blending)
  • 1/4 tsp sea salt
  • 1/2 tsp ground cinnamon (optional)
  • 1/2 tsp vanilla extract (optional)