This is a great breakfast pudding that can be made the night before and refrigerated overnight. The chia seeds provide a lot of protein to start your day and it can easily be made vegan, just make sure the chocolate you’re using is vegan. If you haven’t tried chia seed pudding, it has a light crunch to it that I personally like. The texture is different, some people don’t care for it. Try a half batch if you are undecided.
Chia seed pudding can be made with a wide variety of flavors and ingredients. I’ll be sure to post other combinations I try in the future. Banana is the first ingredient that jumps to mind so maybe that will be the next chia pudding. 🙂
1 & 1/4 cup to 1 & 1/2 cup coconut milk
1/4 cup chia seeds
1 tbsp cocoa powder
1 Tbsp espresso powder
2 tbsp pure maple syrup
1 tbsp carob flour/powder (optional)
Shaved chocolate for garnish (optional)
In a large bowl, whisk together all of the ingredients (starting with 1 & 1/4 cup milk) until the clumps are gone. Place in fridge for 1-2 hours, until thick or overnight.
Once you’re ready to serve your chia pudding, stir well and add more milk if desired to achieve the thickness you desire, garnish with chocolate shavings if using, and serve chilled.
Alternatively, you can heat it in the microwave and serve warm.
Adapted from: OhSheGlows.com