I'll admit that I've never really understood chia seeds; they just remind me of eating a lot of kiwi seeds. Throwing them into a blender has totally changed my perspective, however. These tiny little seeds have the miraculous ability to thicken and turn liquids into delicious pudding-like mixtures without the use of dairy or eggs!
This vegan chocolate pudding has a base that includes a double dose of almonds, cocoa powder, and maple syrup as the sweetener. For a truly smooth pudding texture, throw everything in a blender. You can also just stir things together by hand if you like the texture of whole chia seeds. This chia pudding is so good I still can't believe it's vegan, and trust me, I'm quite picky when it comes to puddings.
Toasted coconut makes a fun garnish, but some fresh raspberries, pomegranate seeds, or a dollop of coconut cream would also be amazing.
Vegan Chocolate-Almond Chia Pudding
1 1/2 cups
creamy almond butter
unsweetened cocoa powder
toasted coconut flakes
Place all the ingredients except the coconut in a blender and blend until smooth. Divide the mixture into 4 (1/2-cup) jars, ramekins, or glasses, cover with plastic wrap, and refrigerate at least 4 hours or overnight, until the chia seeds are fully hydrated. Serve topped with the toasted coconut flakes.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Almond milk: You can use either sweetened or unsweetened almond milk — just taste and adjust with more maple syrup as needed if you're using unsweetened almond milk.