Chocolate Chia Seed Pudding

A pantry-friendly chocolate chia pudding that thickens overnight into a smooth, spoonable dessert. Cocoa and maple syrup give it a classic chocolate profile, while a little Greek yogurt adds richness and a cleaner finish. Serve chilled with berries for contrast.

By Julienne

Servings: 4

Ingredients

• 20 g unsweetened cocoa powder sifted if lumpy
• 45 ml maple syrup none
• 480 ml milk cold
• 5 ml vanilla extract none
• 1 g fine salt none
• 120 g plain Greek yogurt cold
• 80 g chia seeds whole
• 120 g fresh berries washed and patted dry

Instructions

1. In a medium bowl, whisk together the cocoa powder, maple syrup, milk, vanilla extract, and salt until the cocoa is fully dissolved and the mixture looks smooth and evenly brown. Whisk in the Greek yogurt until no streaks remain. The base looks smooth with no visible cocoa lumps.
2. Add the chia seeds and whisk thoroughly for about 30 seconds, making sure they are evenly dispersed and not clumped together. The seeds are suspended evenly throughout the liquid.
3. Let the mixture stand for 10 minutes, then whisk again very well to break up any settling seeds. Divide the pudding evenly among 4 serving glasses or bowls. The mixture has started to thicken slightly and is evenly portioned.
4. Cover and refrigerate until fully set, at least 4 hours or overnight. Top each serving with 30 g berries before serving. The pudding is thick, spoonable, and holds its shape on a spoon.