First, you'll add the chia seeds to a medium bowl. Next, add the unsweetened cacao powder to the bowl. Pour in whatever plant milk you're using. Finally add in the date syrup and the pure vanilla extract. Whisk to make sure all of the ingredients are well combined and the cacao powder is completely dissolved. Alternatively you can blend the mixture in a blender.

The mixture will be very “soupy” to start with, but as the chia seeds absorb the liquid the pudding will start to thicken. Leave the pudding out on your counter and stir/whisk every 3-5 minutes to keep the chia seeds from sinking to the bottom as well as keeping the mixture well mixed.

The pudding is ready to disperse into glasses or bowls when it has a pudding consistency and most of the liquid is absorbed. Spoon the chocolate chia seed pudding into cups, glasses, or bowls, about ¾ of the way up leaving room for the chocolate ganache topping and rainbow chips/sprinkles. I added 3 tablespoons of chia pudding per jar.

Chocolate Ganache Topping

To make the dairy-free chocolate ganache topping, heat the milk until it’s simmering but not boiling. You can do this on the stove or in the microwave. Whisk in the chocolate chips until they are all melted and the chocolate is smooth and creamy. Pour over the chia pudding.

Sprinkle with the rainbow candy coated chocolate chips 🌈 and place in the fridge for about 1 hour or overnight as meal prep the next day. Keep leftover chia pudding stored covered in the refrigerator.