Brownie Batter Chia Pudding

This crave-worthy pudding has everything you need for a nutritious start to your day: 15 grams of both protein and fiber, plus an antioxidant boost from raw cacao. It also makes a great pre- or post-workout snack, or a delicious dessert for two.

Print Recipe

Prep Time 10 mins

Resting Time 4 hrs

Course Breakfast, Dessert

Servings 1 - 2

Ingredients

3 tbsp chia seeds
½ cup + 2 tbsp unsweetened almond or other non-dairy milk
2 tbsp plain unsweetened kefir (drinkable yogurt), or regular yogurt*
1 tsp pure maple syrup or honey
½ tsp pure vanilla extract
2 tbsp creamy cashew or other nut butter, warmed
dash sea salt
2 tbsp raw cacao powder
berries or other fruit for topping

Instructions

In a glass jar or other container, whisk together the chia and milk with a fork. Let sit while you gather the other ingredients. Add the kefir/yogurt, syrup/honey, vanilla, cashew butter (I like to microwave it for about 30 seconds to make it easier to mix in), and a dash of sea salt if using unsalted cashew butter. Whisk for about a minute, until combined. Add the cacao and whisk until no clumps remain (this will take some persistence!).
Cover and refrigerate overnight, or for at least a few hours. Add more syrup to taste and more milk if needed. Serve with berries and cacao nibs or other toppings. It will keep in the fridge for 4-5 days.

Notes

*Kefir/yogurt: Thinner yogurts are easiest to stir in - I use a mix of mostly grass-fed dairy and non-dairy. Forager Project 'Cashewgurt' is a great nut-based option.

Chia seeds: Anthony’s, Healthworks or Nutiva (you should also be able to find them at any grocery store)

Milk: Califia Farms Toasted Coconut Almondmilk or Ripple Unsweetened Pea Milk

Cacao (note that you want raw cacao, not cocoa powder, for the health benefits): Terrasoul