Tuesday, June 13, 2017

Chocolate Chia Seed Pudding

It's ridiculous how easy this pudding is to make. You can make so many different flavours, and the toppings you can put on are endless.

The first time I made chia pudding, I made a blended version. The texture was gloopy, and my kids didn't like it.

This time I decided to go with an unblended version, and it was much better! I will leave out the cinnamon next time, because I found it too over-powering.

For the blended version, you basically add everything to a blender. Dana says you can add dates to sweeten the blended version if you wish.

For the unblended version, you're simply not going to blend the mixture.




Chocolate Chia Seed Pudding
Adapted from Minimalist Baker  
Makes 4 Servings

Ingredients
1 1/2 cups non-dairy milk (I used homemade almond milk)
1/3 cup chia seeds
1/4 cup unsweetened cocoa powder
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon pink salt
1/2 tsp vanilla extract
toppings of choice (I used fresh berries)

Directions
Place all ingredients in a bowl and whisk. You can use a fork, just be sure to break up any clumps of chia seeds before you transfer to your airtight glass container.

Place in the fridge for a minimum of 3 hours so the chia seeds can absorb the liquid. Consume within 3 days.

Other chia pudding recipes I want to try:

MAPLE WALNUT CHIA SEED PUDDING 
CREAMY PUMPKIN SPICE CHIA PUDDING 
CHOCOLATE AND RASPBERRY CHIA PUDDING 4 WAYS 
MANGO CHIA PUDDING 
LEMON CURD CHIA PUDDING 
CREAMSICLE CHIA PUDDING 
PINA COLADA CHIA PUDDING  
BANANA CREAM CHIA PUDDING 

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