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chia seed chocolate pudding

Chocolate-Cashew Chia Pudding

chia seed chocolate pudding

This chia pudding is delicious on its own—and even better when layered with maple yogurt as a parfait. Leftover maple yogurt can be repurposed for breakfast and topped with fruit and granola. It’s a choose-your-own-adventure kind of dessert. This recipe is part of the 2019 Feel Good Food Plan, our ten-day plan for starting the year off right.

Ingredients

4–6 SERVINGS

CHIA PUDDING

7

oz. Medjool dates (about 13), pitted

3

cups cashew milk

cup raw cashews

3

Tbsp. cocoa powder

2

tsp. vanilla extract

tsp. kosher salt

1

tsp. ground cinnamon

½

cup white chia seeds
MAPLE YOGURT AND ASSEMBLY

2

cups whole-milk or coconut yogurt

¼

cup pure maple syrup, plus more for serving

Flaky sea salt

Ground cinnamon (for serving)

Preparation

CHIA PUDDING

Step 1

Blend dates, cashew milk, cashews, cocoa powder, vanilla, salt, and cinnamon in a blender on high speed until very smooth, about 1 minute. Transfer date milk to a quart-size jar or resealable container. Stir in chia seeds. Cover and chill at least 6 hours.

Step 2

Do Ahead: Chia pudding can be made 5 days ahead. Keep chilled.

MAPLE YOGURT AND ASSEMBLY

Step 3

Stir yogurt and ¼ cup maple syrup in a medium bowl. Transfer to a quart-size jar or resealable container (or reserve yogurt container and use that!).

Step 4

To serve, alternate layering a few spoonfuls of chia pudding and maple yogurt in a small ramekin or 8-oz. glass. Drizzle with maple syrup and sprinkle with sea salt. Dust with cinnamon.

Step 5

Do Ahead: Maple yogurt can be made 5 days ahead. Chill.

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