Have your high speed food processor and jars for decanting the pudding ready to go.

Put the cocoa powder in a medium/large mixing bowl and pour over the boiling water. Whisk to combine and bloom all of the cocoa, breaking up any lumps.

Add all the ingredients except for the chia seeds and whisk to combine. Taste and adjust according to your preferences.

The cold milk should have cooled the mixture down sufficiently to be hand comfortable. This is important if you are using a blender without a steam valve (ie a Nutribullet) as you don’t want to blend anything hot in those, lest they explode with the pressure. If the mixture isn’t hand comfortable, set it aside for 5 minutes to cool.

Add the chia seeds and whisk them in briefly. Working with a bit of speed, pour the mixture into the food processor. Blend until smooth and pudding like in consistency.

In my Nutribullet, I like to open the lid once or twice during blending and I generally blend it for about 2 double cycles.

Once smooth, pour the mixture into your jars. I generally make 4 large puddings, but you could also add some berries or banana and stretch it further.

Allow the pudding to cool before placing the lids on and putting them in the fridge. They have a loose pudding consistency straight away but thicken up a little more in the fridge.

Eat within a few days.