Chia pudding has been around for a while now, but I’ve always had a bit of a love-hate relationship with it. I mean, who hasn’t spent a good five minutes (or days!) trying to fish those tiny seeds out from between their teeth? My solution is captured in my favorite blended variation below!

Clingy, sticky nature aside, chia seeds are a true superfood. They’re packed with antioxidants, minerals, omega-3 fatty acids, and fiber, making them a real treat for your gut and its microbiome buddies.

Now, let’s talk about my blended Chocolate Chia Pudding. This delightful dish has become a staple in my plant-forward diet, and it’s packed with all nine essential amino acids. Plus, it’s made from pantry staples I always have on hand. Whether you’re breaking a fast, need a quick pre-workout snack, or craving something sweet, this recipe should be in your weekly rotation! Enjoy!

CHOCOLATE CHIA PUDDING

Equipment: Vitamix Blender

Ingredients

1 ½ cups homemade cashew milk

¼ cup pure maple syrup

½ tsp vanilla

¼ cup raw cacao powder

½ tsp cinnamon

½ cup chia seeds

Pinch of sea salt

Directions

In a high-speed blender, combine cashew milk, maple syrup, vanilla, cacao, cinnamon, chia seeds, and salt for about a minute. Transfer to a glass container, cover, and refrigerate overnight or for at least 3-4 hours. Enjoy topped with blueberries, raspberries, and strawberries.