Dairy-Free Chocolate Chia Pudding With Banana

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

Course Snack

Cuisine American

Keyword bananas, cacao powder, chia seeds

Prep Time 10

Cook Time 0

Total Time 4 10

Servings servings

Calories 335kcal

In a powerful blender, combine half the banana, cacao. Vanilla and two tablespoons syrup. Pour in the almond milk.
Blend until smooth.
Pour the mixture into a bowl and whisk in the chia seeds.
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 and stir in the last tablespoons of syrup as well as the second half of the banana.

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.