For the Pudding:

¼ cup unsweetened cocoa powder, plus 2 tsp extra

¼ cup pure maple syrup, plus extra to taste

1 tsp pure vanilla extract

¼ tsp kosher salt

¼ tsp espresso powder (optional, enhances chocolate flavor)

1 cup unsweetened almond milk (or any milk of choice)

½ cup nonfat plain Greek yogurt (or coconut yogurt for dairy-free)

½ cup chia seeds

For Serving/Toppings (optional):

Fresh fruit: blueberries, raspberries, strawberries, banana slices

Nut butter: peanut, almond, or cashew

Granola: any favorite variety

Nuts: chopped almonds, walnuts, or pecans

Chocolate chips or shredded coconut

Maple syrup or honey

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Prepare the Chocolate Base:
Sift cocoa powder into a medium mixing bowl to remove lumps. Add espresso powder (if using), maple syrup, vanilla extract, and salt. Whisk slowly until it forms a thick, fudgy paste.
Incorporate Milk and Yogurt:
Pour a few splashes of milk into the chocolate paste and stir gently. Add the remaining milk and whisk until smooth. Mix in the Greek yogurt until fully combined.
Add Chia Seeds:
Stir in the chia seeds thoroughly. Cover the bowl with plastic wrap or portion into jars. Refrigerate for at least 4 hours, preferably overnight. Stir once after 30 minutes for even distribution.
Serve and Enjoy:
Once the pudding has set, stir again. Top with your choice of fresh fruit, granola, nuts, nut butter, chocolate chips, or a drizzle of maple syrup. Serve chilled.

Storage: Keep leftovers covered in the refrigerator for up to 4–5 days.
Freezing: Freeze in small, airtight containers for up to 2 months. Thaw in the fridge overnight before serving.
Flavor Tip: Espresso powder enhances chocolate flavor without adding coffee taste. Use sparingly.
Texture Tip: Stir once halfway through chilling to prevent clumps.
Milk Options: Almond, oat, cashew, or coconut milk all work beautifully. Coconut milk gives a richer, creamier pudding.