Rich coconut milk and a splash of almond milk create a silky base for this deep, chocolatey chia pudding, whisked with raw cacao powder until completely smooth and lump-free. Maple syrup brings natural sweetness while a touch of cinnamon and vanilla round out the flavor into something warm and dessert-like. Once the chia seeds go in and the mixture rests overnight in the fridge, it transforms into a thick, spoonable pudding with that satisfying gel-like texture chia is known for. Spoon it into jars, top with fresh berries and a scatter of chopped walnuts, and you've got a make-ahead breakfast or snack that feels indulgent without any actual cooking involved. It's an easy one to keep on repeat in a dairy free kitchen, since every component here is naturally plant-based to begin with.
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In a mixing bowl, whisk together the coconut milk, almond milk, raw cacao powder, maple syrup, vanilla extract, cinnamon, and salt until the cacao is fully dissolved and the mixture is smooth with no visible lumps.
Add the chia seeds and whisk vigorously to distribute them evenly throughout the liquid.
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