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chocolate chia seed pudding bowl recipe

Chocolate-Cashew Chia 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.



7oz. Medjool dates (about 13), pitted

3cups cashew milk

⅔cup raw cashews

3Tbsp. cocoa powder

2tsp. vanilla extract

1½tsp. kosher salt

1tsp. ground cinnamon

½cup white chia seedsMAPLE YOGURT AND ASSEMBLY

2cups whole-milk or coconut yogurt

¼cup pure maple syrup, plus more for servingFlaky sea saltGround cinnamon (for serving)



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.


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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