Blended Chocolate Chia Pudding

Here is what you need at a glance, along with some important ingredient notes & substitution ideas:

• Chia seeds - These can be black or white.
• Milk - My preference is soy milk because it contains a lot of protein but you can use any other dairy-free milk.
• Maple syrup - Maple syrup adds just enough sweetness without being too sweet, while also adding some depth to the flavour of the pudding. You could use medjool dates instead, but they can be tough to blend completely smooth unless they are very fresh and soft. I'd recommend soaking them in boiling water for 10 to 15 minutes first.
• Nut or seed butter - This adds some richness, flavour, protein and healthy fats. Any variety will work, although my preferences are peanut butter, almond butter or tahini.
• Cocoa - Dutch processed or natural. Natural cocoa powder will give the pudding a bright, slightly harsh, bitter/tart, and fruity profile. Dutch processed will give the pudding a less harsh, richer, more well-rounded flavour. I haven't tried this recipe with cacao, but I suspect it would make the pudding too unpleasantly bitter unless you added a lot of extra maple syrup.
• Vanilla and salt - For flavour. Salt elevates the chocolate flavour and makes the pudding pop. If you've got some good quality flaky salt scattered over when serving is really delicious!

Topping Ideas

You can go 3 ways with this blended chocolate chia pudding. Grab it and enjoy it as a quick snack, turn it into a decadent dessert, or enjoy it as a healthy, satisfying breakfast. Some toppings I love include:

• Dairy-Free whipped cream and chocolate shavings/chips.
• Sliced banana and date caramel.
• Granola and berries.
• Crumbled graham crackers
• Sliced mango, raspberries, strawberries, cherries, or pomegranate.
• Chopped pecans, peanuts, or walnuts.
• A drizzle of nut butter with some sliced banana.
• Fruit compote.