Vegan Chocolate Chia Pudding

Vegan Gluten-Free Dairy-Free

Cooking Time

15 minutes



Serves Up To


Nutrition Information

Total Fat7.0 g
Sodium218.1 mg
Potassium118.5 mg
Total Carbohydrates23.6 g
Dietary Fiber7.9 g
Sugars11.9 g
Protein5.0 g


  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, dark chocolate almonds, granola or coconut whipped cream.

Courtesy of: Minimalist Baker


  • 1 1/2 cups Unsweetened Original or Vanilla Almond Breeze Almondmilk
  • 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)

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