Mexican chocolate chia pud’in

This pudding is the ultimate brain food. As a breakfast or meal replacement, this cinnamon spiced, coconutty pudding is full of creamy flavours. Add cacao nibs, granola or desiccated coconut as topping. In a blender this pudding takes minutes to put together or whisk by hand.


2 tablespoons cocoa powder (unsweetened)

1/4 cup chia seeds

1 cup coconut cream (coconut milk is OK too but if using, do not add extra milk)

1/4 cup milk (dairy free or dairy is fine) – omit if using coconut milk

2-3 tablespoons maple syrup

1/2 tsp cinnamon


In a blender combine all ingredients. Pour into bowl and refrigerate for 3 hours. Serve with fruit, granola or desiccated coconut.

3 responses to “Mexican chocolate chia pud’in”

  1. Looks so chocolate puddingly! Like the instant jello pudding that we used to have as kids except a million times healthier. I might be tempted to put some whipped heavy cream on top of the chocolate.


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