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Two clear jars of chocolate chia pudding topped with berries on a marble surface

Chocolate Chia Pudding

Meredith Youngson's healthy recipe for a superfood-filled chia pudding that almost tastes like brownie batter.
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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.