Mexican Cacao Chia Yogurt Pudding

Have you ever had Mexican hot chocolate? If so, you’ll remember that the thing that makes it so special is the slight kick from chili powder. This chia pudding is a hearty take on Mexican hot chocolate that you’ll love.

Serves 4

  • 2 oz. (60g) chia seeds

  • 4 fl. oz. (120ml) boiled hot water

  • 3 tbsp. honey

  • 2 tsp. vanilla extract

  • pinch of salt

  • 13.2 oz. (375g) Greek yogurt

  • 12 fl oz. (360ml) almond milk, unsweetened

  • 3 tbsp. raw cocoa powder

  • 1 tsp. ground cinnamon

  • ½ tsp. chili powder

  • 2 bananas, sliced

  • 2 tbsp. cacao nibs

  • 2 tbsp. walnuts

Place the chia seeds and hot water into a bowl and set aside to cool for 5 minutes.

Stir in the honey, vanilla extract and a pinch of salt. Now add the yogurt, almond milk, cocoa powder, cinnamon, chili powder, and whisk to combine.

Prepare 4 glasses or jars and fill them up almost half way with the chia pudding. Next layer with sliced banana, before covering with the remaining pudding. Top the puddings with the remaining banana, cocoa nibs, and walnuts.

Set aside in the refrigerator to chill for 1 hour before serving.

These puddings can be stored in the refrigerator for 4-5 days.

  • Calories: 300

  • Fat: 10g

  • Carbs: 42g

  • Protein: 14g

  • Fiber: 10g

RecipeKelly MorganRecipeComment