Dark Chocolate Pistachio Chia Pudding (Printable Version)
Rich, creamy chocolate chia pudding topped with crunchy pistachios for a decadent yet healthy treat.
# Ingredient List:
→ Chia Pudding Base
01 - 2 cups unsweetened almond milk
02 - 6 tablespoons chia seeds
03 - 3 tablespoons unsweetened cocoa powder
04 - 3 tablespoons maple syrup
05 - 1 teaspoon pure vanilla extract
06 - Pinch of sea salt
→ Toppings
07 - 1/3 cup shelled pistachios, roughly chopped
08 - 1 ounce dark chocolate (70% or higher), finely chopped or shaved
09 - Optional: fresh berries or coconut yogurt
# How to Make It:
01 - Whisk together almond milk, cocoa powder, maple syrup, vanilla extract, and sea salt in a medium mixing bowl until smooth and fully combined.
02 - Add chia seeds to the mixture and whisk vigorously to distribute evenly throughout the liquid.
03 - Cover the bowl and refrigerate for at least 4 hours or overnight. Stir once after 30 minutes to prevent seeds from clumping together.
04 - After chilling, stir the pudding thoroughly. If the texture is too thick, add a splash of almond milk to reach desired consistency.
05 - Divide the chilled pudding evenly among 4 serving glasses or bowls.
06 - Garnish each portion with chopped pistachios, dark chocolate shavings, and any additional desired toppings. Serve immediately or refrigerate until ready to enjoy.
# Expert Advice:
01 -
- It tastes like having dessert for breakfast without any of the morning-after guilt
- The texture becomes this luxurious, almost mousse-like consistency that feels incredibly indulgent
02 -
- The first time I made this, I forgot to stir after 30 minutes and ended up with a solid chia mass at the bottom—set that phone alarm
- Using room temperature milk helps the chia seeds hydrate evenly and prevents that gelatinous clumping
03 -
- Buy chia seeds from the bulk bins instead of pre-packaged—same quality, half the price
- Whisk the cocoa powder with a tablespoon of warm milk first to dissolve it completely