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+ servings
chocolate chia pudding in a bowl topped with strawberries and sunbutter

Creamy Chocolate Chia Pudding.

Kelly Roenicke
When you need a quick and easy breakfast, try this creamy chocolate chia pudding! Top it with fresh berries for a delightful way to start your morning.
5 from 1 vote
Prep Time 5 minutes
Total Time 5 minutes
Course Breakfast
Cuisine American, Dairy Free, gluten free, vegan.
Servings 2
Calories 454 kcal

Ingredients
 
 

For the chia seed pudding:

For the toppings:

Instructions
 

  • Place all the pudding ingredients in a jar with a glass lid. Place the lid on the jar and shake well.
  • Put the jar in the refrigerator and refrigerate for at least 4 hours or overnight.
  • Open the jar and stir well.
  • If you'd like the pudding to be creamy, pour into a blender and blend on high until smooth and creamy. You could also use an immersion blender for this.
  • Layer the pudding and berries in bowls and drizzle with sunbutter. Top with dairy free chocolate chips.

Notes

You can store chia pudding in the refrigerator for 4-5 days.
Use any milk that works for your dietary needs.
If you prefer to keep the texture of this pudding, you can skip blending it. If you don't blend it, it's more like tapioca pudding.
Top with any fruit, seeds, or nuts that you enjoy.

Nutrition

Calories: 454kcalCarbohydrates: 52gProtein: 13gFat: 24gSaturated Fat: 6gTrans Fat: 1gCholesterol: 1mgSodium: 69mgPotassium: 622mgFiber: 13gSugar: 27gVitamin A: 501IUVitamin C: 52mgCalcium: 392mgIron: 5mg
Keyword easy breakfast recipe, egg free breakfast recipes
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