Ingredients (2 people)
- 150 g Chia seeds
- Cocoa powder
- Soy milk
- Agave syrup
This chocolate chia pudding is perfect as an overnight, make-ahead breakfast. Ideal to grab and take out in the morning if you’re in a hurry but want something quick and tasty to eat as well. Easy to prepare the night before, not many ingredients – but delicious nevertheless.
So, let’s get to it! We’ll start out with soaking the chia seeds overnight. That way they have enough time to absorb the liquid and the pudding gets a nice and thick consistency. Put your chia seeds into a bowl and add in the soymilk. Don’t worry if the mixture looks rather soupy than pudding like for now – the seeds are going to absorb a lot of soy milk overnight. Add three tablespoons of cocoa powder – or even more depending on how chocolaty you’d like your pudding to be. Be careful that you don’t add too much though, because that’s only going to leave the pudding with a bitter taste. Then add in two teaspoons of agave syrup to sweeten it up and last but not least, a pinch of cinnamon. Mix everything until all ingredients are well incorporated and the mixture starts to thicken a bit. What we want at this point is already a jelly-like consistency. Then pop it into the fridge to leave it to rest until the next morning.
Before you take it out to go you can add your toppings. You can add whatever your heart desires, bananas, berries, nuts, dried fruits – the list goes on and on. This time I went for a sliced banana, some dates and some walnuts which fit perfectly into the chocolate mix.
The great thing about this pudding is that you can literally take it anywhere. If you eat it on the go you can put it into a jar the night before and you’re good to go! It’s so easy and delicious and once in a while it’s a nice variety from your usual breakfast. You don’t only have to stick to breakfast though. It’s a perfect desert on a hot summer day as well!