Sift cocoa powder over a medium mixing bowl to remove any lumps. (I know–sifting is the worst, but you don’t want any lumps in your pudding.) Add the maple syrup, vanilla, salt, and espresso powder, and whisk slowly to combine. The mixture will seem very dry at first but will come together eventually and resemble a thick, fudgy sauce. Pour in a few splashes of the milk and stir gently to create a paste (this will help prevent lumps from forming). Then add the rest of the milk, and whisk until smooth. Whisk in the Greek yogurt until smooth.
Once set, stir the pudding once more. Scoop out your desired portion, and enjoy with any desired toppings. You can also portion the mix into jars and store in them in the refrigerator for 4 additional days.
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Chia Seed Pudding https://www.wellplated.com/chia-seed-pudding/