What are your thoughts on dessert for breakfast? When it’s packed with gut-loving fibre and healthy fats and still manages to be delicious, I tend to be on board. This combination of creamy coconut milk and rich raw cacao makes for a super-craveable chia pudding that is, dare I say…almost like brownie batter. Crown the pudding with granola and berries and you’ve become #brunchgoals. Canned full-fat coconut milk produces the best flavour and mouthfeel for this chia pudding, but your favourite plant milk will also work just fine. –Meredith Youngson
Chocolate Chia Pudding
Meredith Youngson's healthy recipe for a superfood-filled chia pudding that almost tastes like brownie batter.
Ingredients
- 1 cup canned full-fat coconut milk plus more as needed
- ½ cup water
- 1 tbsp raw cacao powder
- 1-2 tbsp maple syrup
- ¾ tsp vanilla extract
- ¾ tsp chaga powder optional
- pinch salt
- 3 tbsp chia seeds
- granola, toasted coconut flakes and strawberries and/or raspberries for serving (optional)
Instructions
- In a medium-sized jar or bowl, combine the coconut milk, water, cacao, 1 tbsp of the maple syrup, the vanilla, chaga (if using) and salt. Whisk well. Stir in the chia seeds. Taste and add the remaining 1 tbsp maple syrup if necessary.
- Cover and refrigerate for at least 3 hours or overnight, until the chia seeds have absorbed the liquid and the mixture has a pudding-like consistency. (If the mixture is thicker than desired, stir in a splash of water or milk.)
- Serve with any or all of the suggested toppings.
