Alton Brown Chia Seed Pudding Recipes

CHOCOLATE PUDDING

Steps:

• Place 1 3/4 cups of dry pudding mix into a medium saucepan. Add milk and heavy cream and whisk to combine. Over medium heat, bring mixture to a boil, continuously whisking gently. Reduce heat to low and cook for 4 minutes while continuing to whisk. Remove from heat and stir in vanilla. Pour the mixture through a sieve and into individual dishes or a 1 1/2-quart serving dish. Cover the surface of the pudding with plastic wrap. Place in the refrigerator to chill completely before serving, approximately 4 hours.
• In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt. Store in an airtight container in the refrigerator for up to 1 month.

ALTON BROWN CHIA PUDDING RECIPE

Steps:

• First, put about 2 cups in the microwave for about 2 min until warm.
• Place 1 cup of cacao powder in a blender with 1 cup of warm water and blend at high speed for about 1 minute.
• Add the maple syrup, chia seeds, avocado, vanilla extract, and a pinch of salt to the cocoa mixture.
• Add the remaining warm water to the blender and blend them all on high speed for 1 minute.
• Slow down the speed to medium and add the coconut oil slowly with the blender still running.
• Increase the blender speed to high and continue to blend for 1 minute more.
• You will notice that the mixture becomes smooth, then stop blending and pour the mixture into a resealable container.
• Place the chia pudding in the fridge and chill for at least 2 hours.
• The pudding will continue to set up as it cools.
• You can also pour the pudding into individual serving containers then cover with plastic wrap and chill them.
• Top with your favorite fruits or candy and serve.

CHOCOLATE CHIA PUDDING

Steps:

• Place the cocoa powder in the blender. Microwave 1 cup of water for 1 minute then add to the blender and blend on high for 30 seconds.
• Add the maple syrup, chia seeds, avocado, vanilla extract and salt plus 1 cup of water to the blender and blend on high for 45 seconds.
• Slowly stream in the coconut oil with the blender still running. Continue to blend on high until the pudding homogenizes, about 1 minute more.
• Transfer to a resealable container and chill in the fridge for at least 2 hours. The pudding will continue to set up as it cools. You can also dose the pudding into individual serving containers then cover and cool.

CHOCOLATE CHIA PUDDING

Steps:

• Place the cocoa powder in the blender. Microwave 1 cup of water for 1 minute, then add to the blender and blend on high for 30 seconds.
• Add the maple syrup, chia seeds, avocado, vanilla extract, and salt, plus 1 cup of water to the blender and blend on high for 45 seconds.
• Slowly stream in the coconut oil with the blender still running. Continue to blend on high until the pudding homogenizes, about 1 minute more.
• Transfer to a resealable container and chill in the fridge for at least 2 hours. The pudding will continue to set up as it cools. You can also dose the pudding into individual serving containers then cover and cool.