Monday, May 11, 2015

Chocolate Chia Pudding

I love the texture that chia seeds give to this pudding, kinda like a chocolate tapioca pudding.
I ended up adding more sweetener after the pudding set but next time I would just add more than the suggested 2 teaspoons to the mix.

Chocolate Chia Pudding

3/4         cup almond or other vegan milk, unsweetened
2            teaspoons maple syrup or agave
1            teaspoon pure vanilla extract
3-4         tablespoons chia seeds (I used 4)
1            tablespoon cocoa or cacao powder, unsweetened

Add all ingredients to a mixing bowl or a container with a tight lid in the order listed above – liquids first.  Wisk or shake well – until the cocoa/cacao powder is well combined with the rest of the ingredients. 

Refrigerate for at least 6 hours or over night.  When ready to eat, stir well again.  Some lumps will remain – which is ok.  Add more sweetener if desired.

***For a thick consistency pudding, use 4 tablespoons chia seeds, for a soup like consistency, use 3.

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