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Chocolate Chia Pudding

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Ingredients

  • 1/4 cup chia seeds
  • 1 cup almond milk
  • 2 tablespoons cocoa powder
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

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Chocolate Chia Pudding

Created by: Howcan Team

Ingredients

  • 1/4 cup chia seeds
  • 1 cup almond milk
  • 2 tablespoons cocoa powder
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  • In a medium bowl, whisk together 1/4 cup chia seeds, 1 cup almond milk, 2 tablespoons cocoa powder, 2 tablespoons maple syrup, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt.
  • Cover the bowl and refrigerate for at least 4 hours or overnight, stirring occasionally to prevent clumping.
  • Once the pudding has thickened to your desired consistency, divide it into serving dishes and enjoy!
DessertBreakfast
International

Chocolate Chia Pudding has a rich history dating back to the ancient Aztecs and Mayans, who used chia seeds as a source of sustainable energy. This superfood gained popularity in the health and wellness community for its high fiber and omega-3 content. In recent years, it has been transformed into a delectable dessert by blending chia seeds with creamy coconut milk and indulgent cocoa powder. Renowned chefs like Jamie Oliver and Nigella Lawson have popularized this dish, infusing it with their own unique twists. Today, the best versions of this dish can be found in trendy health-conscious cafes and restaurants, where it's often served with a variety of toppings like fresh berries, coconut flakes, and cacao nibs. To make the perfect Chocolate Chia Pudding, it's crucial to get the ratio of chia seeds to liquid just right, allowing the seeds to plump up and create a lusciously thick texture. For a fun alternative, some recipes incorporate mashed bananas or avocado for added creaminess.

5 min

|

2 servings

|

250 calories

Instructions

  • In a medium bowl, whisk together 1/4 cup chia seeds, 1 cup almond milk, 2 tablespoons cocoa powder, 2 tablespoons maple syrup, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt.
  • Cover the bowl and refrigerate for at least 4 hours or overnight, stirring occasionally to prevent clumping.
  • Once the pudding has thickened to your desired consistency, divide it into serving dishes and enjoy!
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