How to Make Chocolate-Almond Butter Swirl Chia Pudding
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Whisk together almond milk, erythritol, cocoa powder, vanilla, and chia seeds in a large bowl.
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Let the mixture sit for 10 minutes, then stir again to prevent clumping.
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Cover and refrigerate for at least 3 hours to thicken.
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Before serving, swirl almond butter through each pudding cup for a marbled effect.
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Serve chilled in glasses.
Pro Tips for Perfect Chocolate-Almond Butter Swirl Chia Pudding
- Prep Ahead: Plan for chill time so the texture sets properly before serving.
- Storage: Keep refrigerated in an airtight container; serve chilled for the best texture.
- Substitutions: If you’re out of unsweetened almond milk, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: If it feels soft, give it a bit more chill time—desserts like this firm up as they cool.
Frequently Asked Questions
How do I store Chocolate-Almond Butter Swirl Chia Pudding?
Keep in an airtight container in the fridge; it holds well for several days. For best texture, serve chilled.
Can I freeze Chocolate-Almond Butter Swirl Chia Pudding?
Yes—freeze in a single layer until firm, then transfer to a freezer bag or container. Thaw in the fridge for best texture.
What can I substitute for unsweetened almond milk?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts depending on the specific ingredients you use. Always check labels and make swaps as needed.