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Snack recipe · from the recipe book

Mexican Chocolate Cinnamon Chia Pudding

Thick, spoonable chia pudding with deep cocoa and warm cinnamon, finished with juicy strawberries, raspberries and a few melty chocolate chips.

Mexican Chocolate Cinnamon Chia Pudding

Ingredients

  • 2½ cups (590 ml)600 gMilk, 2%
  • 3 oz80 gChia seeds
  • ¼ cup20 gUnsweetened cocoa powdersifted
  • 2½ tbsp50 gMaple syrup
  • 1½ tsp4 gGround cinnamon
  • 1¼ tsp5 gVanilla extract
  • ⅛ tsp1 gSalt
  • 1 cup sliced160 gStrawberriessliced
  • 1 cup120 gRaspberries
  • 2½ tbsp24 gSemisweet chocolate chipsroughly chopped

Steps

  1. Sift the unsweetened cocoa powder into a large bowl, then add the cinnamon and salt and whisk to break up any lumps.
  2. Whisk the maple syrup and vanilla into the cocoa powder mixture, then pour in about a quarter of the milk and whisk to a smooth chocolate paste.
  3. Whisk in the remaining three-quarters of the milk until the chocolate mixture is even.
  4. Whisk the chia seeds into the chocolate mixture, rest 5 minutes, then whisk again to break up any clumps.
  5. Cover and chill at least 4 hours or overnight, until thick and spoonable.
  6. Just before serving, slice the strawberries and roughly chop the chocolate chips.
  7. Stir the pudding, divide it among 4 bowls or jars, and top each with a quarter of the strawberries, a quarter of the raspberries and a quarter of the chopped chocolate chips.

Contains: Milk. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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