Cocoa Cashew Chia Pudding (Printable Version)
Creamy chocolate chia pudding with nutty cashew flavor. Plant-based, naturally sweetened, and endlessly customizable.
# Ingredient List:
→ Pudding Base
01 - 2 cups unsweetened cashew milk
02 - 1/2 cup raw cashews, soaked for at least 2 hours and drained
03 - 1/3 cup chia seeds
04 - 1/4 cup unsweetened cocoa powder
05 - 1/4 cup pure maple syrup (or to taste)
06 - 1/2 tsp pure vanilla extract
07 - Pinch of sea salt
→ Optional Toppings
08 - 1/4 cup chopped roasted cashews
09 - Fresh berries
10 - Shaved dark chocolate
11 - Sliced banana
# How to Make It:
01 - Combine cashew milk, soaked cashews, cocoa powder, maple syrup, vanilla extract, and sea salt in a blender. Blend until completely smooth and creamy.
02 - Pour the blended mixture into a medium bowl. Stir in chia seeds until evenly distributed throughout the liquid.
03 - Cover the bowl and refrigerate for at least 4 hours, preferably overnight, until the mixture thickens to a pudding-like consistency.
04 - Stir the pudding well before serving. Spoon into individual bowls or glasses and top with desired toppings such as chopped cashews, fresh berries, shaved dark chocolate, or sliced banana.
# Expert Advice:
01 -
- The texture becomes incredibly creamy and pudding-like, almost like a chocolate mousse but with a satisfying tiny crunch from the chia seeds
- It comes together in under 10 minutes of active work, then the fridge does all the heavy lifting while you go about your day
- You can prep a batch on Sunday and have breakfast or snacks ready for the entire week without any morning effort
02 -
- Stir the pudding again right after it comes out of the fridge, as the chia seeds tend to settle at the bottom during chilling
- The pudding will continue to thicken over time, so if it gets too thick, just stir in a splash more cashew milk before serving
03 -
- For the silkiest texture, blend the pudding again after it has chilled, which breaks up any chia seed clumps and makes it incredibly smooth
- Toast your cashew topping in a dry pan until fragrant and golden brown for an extra layer of nutty flavor that takes this to the next level