Chocolate Chia Seed Pudding
I know, I know...I'm a little bit late on the chia seed bandwagon. But better late than never! Because it's naturally sweetened, I've deemed this recipe appropriate for breakfast, a snack, or dessert. I think it's the fact that its so healthy and full of nutrients that I couldn't pass by it on the Minimalist Baker website. If the natural ingredients and quick prep don't sell you, I don't know what will.
This recipe is simple, requiring just 6 basic ingredients that are totally versatile.
If you don’t have cocoa or cacao powder, leave it out and add vanilla.
If you don’t have a blender, leave it unblended.
No dates? Go for maple syrup, agave or honey.
Let's get our pudding on. Shall we?
1 1/2 cups (360 ml) Almond Milk
1/3 cup (63 g) chia seeds
1/4 cup (24 g) cacao or unsweetened cocoa powder
2-5 Tbsp (30-75 ml) maple syrup if not blending (can sub 5-9 dates, pitted, if blending)
optional: 1/2 tsp ground cinnamon
Pinch sea salt
optional: 1/2 tsp vanilla extract
Add all ingredients except sweetener to a mixing bowl and whisk vigorously to combine. If not blending (which I preferred!), sweeten to taste with maple syrup at this time. If blending, you can sweeten later with maple syrup or dates.
Let rest covered in the fridge overnight or at least 3-5 hours (or until it's achieved a pudding-like consistency).
If blending, add to a blender and blend until completely smooth and creamy, scraping down sides as needed. Sweeten to taste.
Leftovers keep covered in the fridge for 2-3 days **best when fresh.
Serve chilled with desired toppings, such as fruit or granola
And Voila! 6 ingredients, 5 simple steps.
Make this the night before for a decadent breakfast or mid-day snack. Or prep it in the morning for a hands-off, simple dessert to unwind from the day.
Enjoy my people!
Recipe & Photo Source: Minimalist Baker