Rich coconut milk forms the silky base of this chocolate chia pudding, whisked with cocoa powder and a touch of maple syrup until glossy and deeply chocolatey. Chia seeds work their magic overnight in the fridge, swelling up to create that signature thick, spoonable texture without any cooking required. A splash of vanilla and a pinch of salt round out the flavor, giving each cup a rich, dessert-like depth. Once set, the cups scoop cleanly and hold their shape, ready for a topping of fresh berries for a little brightness against the deep chocolate. It's an easy make-ahead treat that fits beautifully into a dairy free routine, whether you're prepping breakfast or a low-effort dessert. Simple pantry ingredients and a few minutes of whisking are really all it takes.
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In a large mixing bowl, whisk together the coconut milk, dairy free milk, cocoa powder, maple syrup, vanilla extract, and salt until the cocoa powder is fully dissolved and the mixture is smooth with no lumps.
Add the chia seeds and whisk vigorously to distribute them evenly throughout the liquid.
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