Tangerine Chocolate Chia Pudding

This Tangerine Chocolate Chia Pudding is the great winter breakfast. Sweet and zesty, refreshing and creamy—the perfect combo. It's simple to make and a terrific alternative to oatmeal.  

I add chia seeds to my breakfast whenever I can or make chia pudding. So good! Chia pudding is a must-try! Prep it the night before to save time in the morning.  

How to make chia pudding:

I love that this Tangerine Chocolate Chia Pudding, or any chia pudding, can be made the night before and scooped into a bowl and topped with fruit in the morning or eaten straight from the jar.  

These two flavors are fantastic alone, but I combined them for a gourmet but easy breakfast.  

Chia pudding is made by mixing chia seeds with any liquid 1:3. Add 3 tablespoons milk to 1 tablespoon chia seeds.   

Longer soaking makes chia seeds thicker. Chia pudding for meal prep should be 1:4. It will appear thin but thicken after a few hours.  

What you need to make this recipe:

– chia seed – tangerine juice – plant-based milk (I really like almond or cashew milk here but you can use any milk you like)

– maple syrup (or the sweetener of your choice) – cacao powder (or cocoa powder) – cinnamon – vanilla extract

Orange juice can be used if you don't have tangerines or can't obtain fresh juice. Oranges and chocolate are also great together and similar. Orange extract works too.  

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