Smooth Cacao Chia Pudding
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These 3 Chia Seed Pudding Recipes are delicious, satisfying and energizing. The perfect paleo breakfast or snack to have to conquer a busy day!
Recipe type: Breakfast
Cuisine: American
Serves: Two 8 oz. mason jars
  • ½ cup full fat canned coconut milk
  • ¾ cup unsweetened carton coconut milk
  • 1 heaping tablespoon cashew butter (homemade recipe here)
  • 2 tablespoons honey
  • 2 tablespoons unsweetened cacao powder
  • ½ teaspoon vanilla extract
  • ¼ cup chia seeds
  • Toppings of choice: fruit, nuts, seeds, nut butters, seed butters, nut milks, seed milks, and/or Paleo Mixed Berry Jam.
  1. Place milks, cashew butter, honey, cacao powder and vanilla extract in blender and blend on high until smooth.
  2. Pour mixture in mason jar; add chia seeds, cover jar tight with lid and give it a nice shake until ingredients are well mixed.
  3. Refrigerate overnight. (Give mason jar a nice shake, 45 minutes after refrigeration, to make sure chia seeds don’t sink to the bottom and are able to mix thoroughly -- you can do this a few times to ensure proper blending. If chia seeds are being stubborn, open up jar and use a spoon to mix).
  4. In another mason jar, or small bowl, layer the chia seeds with your topping of choice. I had mine with bananas, berries, and a dollop of Paleo Whipped Cream.
Tools You’ll Need:
- High speed blender
- 12 oz. mason jar
- Measuring cups
- Measuring spoons
Nutrition Information
Serving size: 8 oz. mason jar -- Calories: 290 Fat: 27 g. Carbohydrates: 28 g. Protein: 8 g.
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