Chai Chocolate Chia Flower Pudding Pots

The sun is shinning but still no flowers blooming outside but they are in these Chai Chocolate Chia Flower Pudding Pots!

Today kicks off the first post in a series we’re doing the next two weeks for Mother’s Day! Don’t worry anyone can enjoy these recipes. The series is just dedicated to all the mama’s out there, we all have one, and simple easy to make recipes paired with activities to enjoy with mom. So easy that kids can make most by themselves, some with a little assistance depending on age.

Along with the series of recipes and activities posted here I will also be hosting a bunch of giveaways over on Instagram over the next 2 weeks you won’t want to miss! Giveaways will include some of my favorite things, like chia and chocolate today, and “SUPER MOM” must haves. Head over to check out today’s giveaway, 2 things you can use to make this recipe or gift to Mom for Mother’s Day!

If you’re in the Minneapolis area I also have a Mother Daughter Yoga & Brunch event I’m hosting at Athleta and would love to have you join us, message me for details!

One of my favorite activities to do with my girls in the spring is go to the Farmer’s Market and garden outside. I use to do both with my mother and grandmother and have so many wonderful memories. Both of my girls also have been lucky enough to do both with my mother and grandmother, so 4 generations all enjoying this tradition together.

These Chai Chocolate Chia Flower Pudding Pots are a perfect to make for mom before a trip to the farmers market or gardening, or if you’re going to grab food there even a snack. Really there isn’t a wrong time to enjoy this one. It makes a quick and easy grab and go breakfast with only minutes of prep at night and then a couple minutes to make pretty in the morning. So simple and beautiful perfect for a Mother’s Day brunch as well.

This one is perfect for little ones as all they need to do is stir chia seeds with chai, or chai concentrate and non dairy milk, and put it in the refrigerator to magically turn into a delicious pudding in the morning. Put into a jar, or keep it in the jar you made it in, and top with chopped chocolate, cacao powder, and a pretty edible flower.

With the weather here my gardens haven’t been planted so we had to buy flowers so a tip, buy an orchid (Trader Joe’s always has a great selection and wonderful prices) and pick a flower off the plant for these Chai Chocolate Chia Flower Pudding Pots and then give mom the orchid plant! What mom doesn’t love flowers? And chocolate?!

Aside from being pretty and delicious this Chai Chocolate Chia Flower Pudding Pot packs healthy nutrition. Chia Seeds are loaded with omega fats, protein, antioxidants and fiber. They are a great source of healthy essential fatty acids, eight times more than salmon! They’re also one of the most digestible plant proteins. The little seeds are also packed with vitamins, minerals, amino acids, and antioxidants .Chia is the Maya word for strength and it’s so fitting. If you’re looking for a healthy breakfast that will keep you full until lunch try chia seeds! You’re be surprised at how filling they are and they might become one of you favorite new healthy “superfoods”. Cacao is full of minerals and antioxidants and good for stress reduction, energy, and immunity.

If your mom isn’t a chai fan or kids want to enjoy this one with mom add a little more cacao to the chia pudding and omit the chai. I will note variations in the notes below in the recipe.

If you’re here for Meatless Monday, I look forward to seeing what’s happening in your kitchen and hope you link up with me and my co-host Deborah. I also hope you check out and are inspired by the recipes linked up below.

Don’t forget to check out the giveaways going on over on Instagram the next two weeks! Come back later this week for the second recipe and pairing in this series of 4. Also we’d love to know what your favorite activity to do with your mom is or what you’re doing for Mother’s Day!

Print Recipe

Chai Chocolate Chia Flower Pudding Pots

Chai Chocolate Chia Flower Pudding Pots are easy to make chai chia pudding topped with chocolate, cacao, and mint or edible flower that look like little flower pots. Perfect for a grab and go healthy breakfast yet pretty enough for a brunch or afternoon tea. Recipe is gluten free, vegan, and paleo.

Course

Breakfast, Dessert, Snacks

Prep Time

5 minutes

Passive Time

4 hours

Servings

(1-2) servings

Ingredients

Chai Chocolate Chia Pudding

• 1/4 c chia seeds Navitas Organics
• 1 c iced chai latte beverage OR 1/2c chai concentrate and 1/2c non dairy milk* (Bhakti Iced Chai Toasted Coconut Almond Milk or Bhakti Chai Concentrate)
• sweetener to taste (will depend on milk and chai used and personal preference)

Toppings

• 1-2 TBSP chopped chocolate (Hu Chocolate)
• 1/2-1 TBSP cacao, or sub cocoa, powder (Navitas Organics)
• edible flower or mint leaves

Course Breakfast, Dessert, Snacks Prep Time 5 minutes Passive Time 4 hours Servings (1-2) servings Ingredients Chai Chocolate Chia Pudding 1/4 c chia seeds Navitas Organics 1 c iced chai latte beverage OR 1/2c chai concentrate and 1/2c non dairy milk* (Bhakti Iced Chai Toasted Coconut Almond Milk or Bhakti Chai Concentrate) sweetener to taste (will depend on milk and chai used and personal preference) Toppings 1-2 TBSP chopped chocolate (Hu Chocolate) 1/2-1 TBSP cacao, or sub cocoa, powder (Navitas Organics) edible flower or mint leaves

Instructions

1. Stir chai latte (or 1/2c chai concentrate and 1/2c non dairy milk) together with chia seeds in a jar. Or you can use a jar with a tight lid and shake it together.
2. Making sure there aren't clumps of chia seeds, let sit for 5 minutes and give another stir or shake if you aren't sure.
3. Place jar into the refrigerator, OR divide the mixture up into individual jars then place those in the refrigerator overnight, or for at least 4 hours. 
4. Remove from the refrigerator, top with cacao powder, chopped chocolate, and edible flower or mint. Enjoy!

Recipe Notes

For non dairy milk when using chai concentrate we like Ripple for added protein and thickness or an unsweetened thicker almond or coconut milk, adding stevia to taste.
For non chai version use 1 cup of non dairy milk (Ripple for thick and creamy with plant protein or a thicker milk), add in 1 tablespoon of cacao powder, and sweetener to taste for a chocolate version.
To make enjoy for 2 of the small Weck tulip jars shown we make a batch and a half and divide into 2 servings.

Like it, PIN it for later!