Ingredients
- 1/4 cup cocoa powder
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1 cup coconut milk carton refrigerated kind
- 1/3 cup chia seeds
Instructions
- Sift cocoa powder into a medium deep mixing bowl. Add maple syrup, vanilla extract and pinch of salt. Whisk to combine until smooth.
- add the coconut milk on top and whisk to combine. Pour the chia seeds on top of the mixture and whisk to combine one more time.
- Cover and refrigerate until the mixture thickens, and becomes pudding like, at least 4 hours, or preferably overnight.
- Enjoy with fresh coconut whip cream and berries, if desired.
Notes
- Storage: Store any leftovers in an airtight container. They will last up to 7 days in the fridge but best within 5 days of mixing.
- Freezer Instructions: Did you know you can freeze chia pudding? You can freeze it for up to 3 months in individual servings. Use freezer-safe ziplock bags or small mason jar containers. To thaw, just place in the fridge overnight.
- Sourcing: You can find chia seeds at all major grocery stores, usually located with the grains or with oatmeal.
- Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Instead of coconut milk, you can use any other plant-based milk or regular milk.
- Replace maple syrup with honey, agave syrup, granulated sugar or another sweetener or choice.
- Product Reference: I use these mini tulip shaped jelly jars when I make chia pudding. The chia pudding fills up about half the jar, leaving room for toppings.
- Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for one serving without any toppings.
- This Recipe adapted from >>>> Click Here
