Dairy-Free Chocolate Banana Chia Pudding

A six-ingredient, gluten-free, dairy-free chocolate chia pudding recipe. Perfect for breakfast or a mid-day snack.

Course Snack

Cuisine American

Prep Time 10

Cook Time 0

Total Time 4 10

Servings servings

Calories 233kcal

In a powerful blender, combine half the banana, cacao, vanilla, and two tablespoons of the syrup. Pour in the almond milk.
Blend until smooth.
Pour the mixture into a bowl and whisk in the chia seeds.
Wait 5-10 minutes and then stir the chia seed mixture again before popping on a lid and palcing it in the fridge.
Let sit in the fridge for four to six hours. This allows the seeds to absorb the mixture and thicken resulting in a pudding-like consistency.
Remove from fridge, top with any of your favorites, like more bananas, and enjoy!

Don't skip double-stirring the chia pudding, as this is what ensures it doesn't clump.
Give your chia pudding a taste test before you let it sit. Add more maple syrup as needed.
This chocolate chia pudding is best made the night before and left to sit in the fridge until ready to eat. In a sealed container, it will last up to two days in the fridge.
If you need to portion the pudding out for toddlers, make sure to divide the chia seeds up before you mix in the liquid. Otherwise, the consistency between the dishes will be different.
Almond milk or oat milk works best for the chia seed pudding.