Other options include these Weck jars which are wide-mouthed and gorgeous but a little more expensive.
How to make it vegan
Use almond milk instead of dairy milk.
Maple syrup or Agave nectar instead of honey.
Toppings & Variations
Homemade peanut butter instead of hazelnut butter.
Top it with chocolate shavings or milk chocolate morsels
Instead of the berries, you can go with bananas too – they taste great with peanut butter
Healthy tip: Instead of mixing in the sweetener when you are prepping it, drizzle it on top before serving. This allows you to cut down from 1 tablespoon of sweetener to 1 teaspoon per serving.
Don’t use chia seeds past their expiry date in this recipe – they won’t swell up.
Don’t rush the process – mix well till the cocoa or cacao powder is completely mixed in. Use a whisk for best results.
Wait for about 10-15 minutes for the chia seeds to plump up, and then stir again before refrigerating. This prevents the chia seeds from clumping up.
If you don’t like the texture of chia seeds, you can always blend the pudding after it is set to create a mousse-like texture.
The shelf-life of your chia pudding depends on your milk. So make sure not to use milk that is close to its expiry date especially if you are planning to store the chia seeds in the refrigerator for more than a couple of days.
This recipe can be easily scaled – you can make 3-4 servings at a time. Add fruits just before serving.
Refrigerator – The chocolate pudding recipe will store well in the refrigerator for up to 5 days.
Freezer – You can freeze this pudding in the refrigerator for up to a month. Thaw in the refrigerator overnight. If it is not fully thawed, leave it on the countertop for a few hours.