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Almond Butter Chocolate Chia Pudding

Makes 2 1/2 cups. 
A medium - sized (1 quart or so) round storage container with a lid is handy for making this recipe.

Author Molly Patrick of Clean Food Dirty Girl


  • 5 large dates, pits taken out and soaked in boiling water for 10 minutes
  • 1 3/4 cups unsweetened, non-dairy milk (415ml)
  • 1 1/2 tablespoons cacao powder
  • 2 tablespoons almond butter (with the only ingredient being almonds)
  • 3 tablespoons 100% pure maple syrup
  • 1/2 cup chia seeds (90g)
  • Toasted coconut, fresh strawberry slices, and toasted chopped almonds for topping.


  1. Take the pits out of the dates and place the dates in a heat proof bowl. Pour boiling water over them and set them aside for 10 minutes.  

  2. Place the non-dairy milk in your blender, along with the cacao powder, almond butter, and maple syrup. Set aside for now. 

  3. When the dates are done soaking, discard the soaking water and add the dates to the blender. Blend until super creamy and smooth. 

  4. Transfer the blended mixture to your mixing bowl, followed by the chia seeds. Whisk well and let set for 10 minutes. 

  5. After 10 minutes, whisk again until there are no clumps of chia seeds and then transfer to a glass container with a lid and store in the fridge overnight or for at least 4 hours.  

  6. Top with toasted coconut, strawberry slices and toasted chopped almonds when serving.