Start by sifting cocoa powder over a medium mixing bowl to remove any lumps. I know—sifting can feel like a hassle, but trust me, it’s worth it to achieve that smooth pudding consistency.
Next, add in the maple syrup, vanilla, salt, and if you’re using it, the espresso powder. Whisk slowly to combine the ingredients. At first, the mixture may seem dry, but keep whisking until it transforms into a thick, fudgy sauce.
Now, pour in a few splashes of the almond milk and stir gently to create a paste. This step helps prevent lumps from forming when you add the rest of the milk.
Once you’ve created the paste, add the remaining almond milk and whisk until the mixture is smooth and velvety.
Whisk in the Greek yogurt until everything is combined and the mixture is creamy. This is what gives your pudding a luxurious texture!
It’s time to add the chia seeds. Whisk them into the mixture until evenly distributed. You might notice it thickening already!
Cover the bowl with plastic wrap and refrigerate the pudding for at least 4 hours, or ideally overnight. This allows the chia seeds to absorb the liquid and create that pudding-like consistency.
About 30 minutes into chilling, it’s a good idea to give the pudding a gentle whisk. This helps ensure the chia seeds stay evenly spread throughout.
Once the pudding has set, give it another stir to ensure everything is mixed well. Now, scoop out your desired portion into bowls.
Enjoy it as is or top it with your favorite toppings like fresh fruit, whipped cream, nuts, or chocolate chips for an extra touch!
