I love the ease of making my own chia puddings. Some of my favorite homemade chia puddings are strawberry coconut or banana with a bit of maple, but when I'm feeling a bit of a dessert fix, this chocolate chia pudding recipe is simply fantastic. It can also be easily jazzed up with fresh fruits, shredded coconut, or chopped nuts and granola.
(Almost) Instant Vegan Chocolate Pudding
(Makes 2 servings)
3/4 cup unsweetened almond milk
4 large almond milk ice cubes (Note: You will want around 12 tablespoons of almond milk ice cubes added to the pudding. Or you can skip the almond milk ice cubes and simply add a splash more almond milk, but you'll need to chill it in the fridge the old-fashioned way.)
1/4 cup chia seeds
5 - 6 pitted Medjool dates, to taste
2 - 3.5 tablespoons unsweetened cocoa powder
1/2 teaspoon pure vanilla extract, to taste
A pinch of sea salt
1) Fill an ice cube tray with almond milk. Freeze until solid. You can use leftovers in smoothies or for more pudding in the future!
2) To make the pudding: Add 3/4 cup almond milk into a high speed blender. Now add the rest of the ingredients, including the almond milk ice cubes.
3) Blend on the highest speed until super smooth. Enjoy immediately or chill in the fridge where it will thicken up even more.