Ingredients:

  • 1/2 cup (80g) chia seeds
  • 2 cups (480ml) unsweetened almond milk
  • 3 tbsp (25g) unsweetened cocoa powder
  • 3 tbsp (45ml) pure maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) sea salt

Instructions:

  1. Pour the almond milk, cocoa powder, maple syrup, vanilla, and salt into your bowl. Whisk vigorously until the cocoa is fully integrated and no dry clumps remain. Note: This is where most people fail; keep whisking until it looks like chocolate milk.
  2. Slowly fold in the chia seeds. Stir for 60 seconds until the seeds are evenly distributed and not clumped together.
  3. Let the mixture sit for 5 to 10 minutes. Note: This gives the seeds a head start on absorbing the liquid.
  4. Give the mixture a second, thorough whisk until any clusters have broken up and the consistency is smooth.
  5. Divide the mixture evenly into four 8 oz mason jars.
  6. Seal the lids tightly to prevent oxidation.
  7. Place the jars in the refrigerator.
  8. Chill for at least 8 hours until the pudding is set and holds its shape.