Chocolate chia pudding makes the perfect snack, quick breakfast or unique brunch addition. Use it to top pancakes, inside a parfait or mixed with granola. You may need more than one spoon as it is entirely delicious and shareable!
Place all ingredients into a mixing bowl and stir until combined. Allow to sit 15-20 minutes to allow chia seeds to absorb the coconut milk.
Separate mixture into 4 containers and top as desired.
For Parfaits:
Place 2 tbsps of chia pudding in the bottom of 4 glass jars. Then add in a few slices of banana and a sprinkling of granola + coconut flakes. Drizzle almond butter on top. Repeat the layering process 2 more times. Serve immediately or refrigerate until ready to serve.
Notes
Swap maple syrup for the natural sweetener of your choice.
Swap almond butter with the nut/seed butter of your choice.
To keep this gluten-free, make sure to use gluten-free granola.
Swap coconut milk (carton) with the plant milk of your choice. Almond milk or oat milk are both great options as well.
You can make the parfaits up to 2 days in advance of serving. If preferred, omit the bananas until ready to serve to keep them from browning in the fridge.
Berries are also delicious toppings, as are nuts and seeds.