"This creamy chocolate chia seed pudding is a delightful treat that can be enjoyed as a make-ahead breakfast or dessert. With simple ingredients and less than 10 minutes of prep time, it's a breeze to make. Plus, it stays fresh in the fridge for several days!"
"Chia pudding, akin to tapioca pudding, is made with chia seeds, a creamy liquid (such as almond milk), spices, and a sweetener like maple syrup. This recipe specifically calls for cocoa powder, maple syrup, and a non-dairy milk."
"Chia seeds, originating from the desert plant salvia hispanica, have a rich history dating back to ancient Mayans and Aztecs. They are packed with nutrients like polyunsaturated fat, fiber, protein, calcium, phosphorous, and zinc."
"Chia seeds have a subtle flavor and a remarkable ability to absorb liquid, resulting in a thick and creamy texture when mixed with the right amount of liquid."
"For creamy chia pudding, the general ratio is 3 to 4 tablespoons of chia seeds per cup of liquid. Mixing in 3 tablespoons yields a preferred consistency, but for a thicker pudding, you can add an extra tablespoon."
"Once mixed and refrigerated, chia seeds begin to absorb liquid and thicken into a pudding-like consistency within about 20 minutes, continuing until the mixture is fully gelled."
"To make chocolate chia pudding, whisk together all ingredients except the chia seeds to ensure the cocoa powder is well blended into the milk."
"After stirring in the chia seeds, refrigerate the mixture for 2 hours or more until thickened. Store leftovers covered in the fridge for 4 to 5 days, stirring before serving and topping with berries or sliced bananas if desired."