½ tablespoon honey (agave for vegan version) up to 2 tablespoons if using unsweetened or plain milk (see notes)
Top with whipped cream and fresh fruit (coconut whipped cream for vegan version)
Instructions
Whisk all ingredients in a medium bowl until cocoa powder has dissolved into milk all everything is well combined. Divide mixture into 2 serving cups, bowls or jars. Cover with plastic wrap and chill overnight. In the morning enjoy your healthy chocolate pudding, topped with fruit and/or whipped cream. This will last for a couple days in the fridge, but I prefer it best during the first 2 days.
Notes
Adjust the honey/agave to your liking. If you use a plain milk you will likely need a more as the vanilla soy milk has more sugar in it. You can taste it after mixing to get an idea if it will be sweet enough before letting it set. You can always add an extra spoon of whipped cream.
Due to the high fiber content, if serving little kids you might want to start with half of a serving.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/overnight-chocolate-chia-seed-pudding-gluten-free/