Vegan Chocolate Chia Seed Pudding
These chocolate chia pudding cups come together in minutes and make for a delicious healthier dessert!
Servings: 8 servings
Ingredients
- 2 13.5-ounce cans full-fat coconut milk
- 2 to 4 tablespoons pure maple syrup depending on desired sweetness
- 1/3 cup collagen peptides optional
- 4 tablespoons cocoa powder
- 2 teaspoons vanilla extract
- ½ cup chia seeds
- Fresh berries for topping, if desired
Instructions
- Place the coconut milk, maple syrup, cocoa powder, collagen peptides, and vanilla extract in a blender and blend until fully incorporated.
- Transfer the coconut milk mixture to a bowl and whisk in the chia seeds.
- Pour the chia seed mixture evenly into 8 4-ounce mason jars or similar-sized containers, seal the lids, and shake the containers. Refrigerate for 1 hour.
- After 1 hour, shake the jars again to make sure the chia seeds don’t sink to the bottom, then place in the refrigerator and let set overnight, or for at least 3 hours.
- Top the chia pudding with berries and enjoy!
Notes
- You can substitute cashew milk for coconut milk, if desired
- This recipe will keep for up to 5 days in the refrigerator.
Nutrition
Calories: 298kcal | Carbohydrates: 12g | Protein: 13g | Fat: 24g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 45mg | Potassium: 304mg | Fiber: 5g | Sugar: 3g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 4mg