- 2 tablespoons cocoa powder
- 1 cup plant-based milk sugar-free
- ⅓ cup chia seeds
- 1 tablespoon vanilla
- ½ cup pitted dates softened (I used 2 1/2 tablespoons of maple syrup instead)
- Topping: 2 teaspoons dairy-free chocolate chips chopped
- Additional Toppings: Granola, Sliced Almonds, Coconut Slivers and Coconut Whipped Cream
- Mix ingredients in a food processor bowl (I used my Ninja blender) Note: If your dates are not soft, be sure to microwave them for about 30 seconds to soften them. Pulse until the dates are smooth.
- Cover and refrigerate at least an hour or up to 8 hours. It will thicken more the longer it sits, so if you prefer a firmer pudding, refrigerate overnight.
- Sprinkle the top with chopped dark chocolate chips and almond slivers before serving. Add additional toppings if you'd like, such as granola or whipped cream.
I really liked this treat. Next time I make it, I will portion this into three servings (instead of two) and I'll go crazy with some toppings. I think it's nice to have some texture contrast with the creamy pudding. I am thinking granola, toasted nuts, toasted coconut... crunchy things. I had bananas but I think strawberries would be good too. I am looking forward to trying out some other chia pudding recipes as well.