Chocolate Chia Pudding

Chocolate Chia Pudding | Mama Papa Bubba

I’m not sure what’s taken me so long to come up with this variation of chia pudding, but goodness gracious…  Am I ever glad I finally got here.  We’ve been chia pudding fans for a long time now and Grae still absolutely loves it, so make it chocolate flavoured and she’s in heaven.

I’ve been thinking about school lunches a lot lately {I know…this is what excites me these days}, and though I’m not willing to compromise on Miss G’s eating healthful, whole foods, I also don’t want her to feel like she’s missing out.  That said, I’ve been trying to come up with alternatives for some of the kid-lunch-classics that she’s sure to see in the lunch boxes of her little friends and I think I’m doing fairly well so far….  Instead of goldfish crackers, we have our go-to wholewheat cheddar crackers, regular fruit snacks will be replaced with homemade fruit and veggie leathers, we’ll swap out  store bought yogurt cups for our homemade fruit-on-the-bottom yogurt cups, and instead of cookies, we’ll include our delicious cookie dough boys {so long as our classroom remains free of a nut ban}.   Today we even came up with a fun alternative for those yogurt tubes people freeze and send {I’ll share them soon!} and this chocolate chia pudding is a perfect alternative to sending a pudding cup when put in a mini mason jar or small leak-proof container.

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The best part is that it’s really easy to make too.  You literally dump everything into a jar, shake it up, and forget about it overnight.  Easy, right?  Plus, it only contains 5 ingredients which is pretty great too.

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To make our chocolate chia pudding, we chose to use coconut milk for its creaminess and natural hint of sweetness, but any type of milk will do.   Simply pour your milk of choice into a large mason jar…

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Add in the pure maple syrup, vanilla, and cocoa powder…

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Then top everything with the chia seeds.

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Secure your jar’s lid tightly and shake, shake, shake!

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That’s it.  Now just pop the jar into the fridge overnight {or longer – after 24 hours it’s super thick and creamy} and let those magic little chia seeds do their work.

If you pop your head into the fridge anytime afterwards, it can’t hurt to give the jar another good shake in order to break up any potential clumps, but it’s really not a big deal, so don’t sweat it if you don’t.

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When you’re ready for a delicious treat {or decadent breakfast!}, take out your pudding, give it a good mix, and dish out a big bowl {or fill a small container to send in your little one’s lunch}.  Top it with anything you like…  Fresh berries, coconut, pecans, walnuts, or even dark chocolate chips(!) and enjoy.

 

Chocolate Chia Pudding

  • 2 cups of your favourite milk
  • 3 tablespoons of pure maple syrup
  • 2 tablespoons of good cocoa
  • 1 teaspoon of pure vanilla
  • 6 tablespoons of chia seeds

Place all of the ingredients into a large mason jar and shake well.  Place in the fridge for at least 12 hours (but 24 is even better}.  Before serving, give the pudding a good stir and sprinkle on your favourite toppings.

Enjoy!

 

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