Chocolate Cardamom Chia Pudding with Toasted Almonds
A luscious and nourishing chocolate chia pudding infused with warm cardamom spice and topped with crunchy toasted almonds for a soulful dessert or breakfast. This vegan recipe, ready in about 10 minutes, pairs chia seeds, unsweetened almond milk, unsweetened cocoa powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/4 cup chia seeds
- 1 cup unsweetened almond milk
- 2 tbsp unsweetened cocoa powder
- 2 tbsp maple syrup
- 1/2 tsp ground cardamom
- 1/2 tsp vanilla extract
- 1/4 cup toasted sliced almonds
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a medium bowl, whisk together 1 cup unsweetened almond milk, 2 tbsp unsweetened cocoa powder, 2 tbsp maple syrup, 1/2 tsp ground cardamom, and 1/2 tsp vanilla extract until smooth and well combined.
- Step 2: Stir in 1/4 cup chia seeds, making sure they are evenly distributed in the liquid.
- Step 3: Cover the bowl and refrigerate for at least 4 hours or overnight, stirring once after 30 minutes to prevent clumping, until the pudding thickens to a creamy consistency.
- Step 4: Before serving, sprinkle 1/4 cup toasted sliced almonds on top for a crunchy texture contrast and an added nutty aroma.
