Chia Chocolate Pudding Recipe Recipes Recipe For Chili

MEXICAN MOCHA CHIA SEED PUDDING (KETO)

Steps:

• Mix coffee, almond milk, chia seeds, sweetener, cocoa powder, cinnamon, and cayenne pepper in a bowl. Whisk until well combined.
• Cover and refrigerate until flavors meld and chia seeds expand, 5 minutes to 1 hour.

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 SEED PUDDING

Steps:

• In a medium-size bowl, add the cacao powder, maple syrup, vanilla extract, dairy-free milk and chia seeds. Whisk together until all ingredients are combined.
• Leave the mixture in the bowl for 15 minutes without stirring for the chia seeds to gel. After 15 minutes, whisk it together one more time.
• Cover the bowl and place it in the refrigerator overnight or a minimum of 4 hours.
• Remove the chocolate chia seed pudding from the fridge and stir together with a spoon. Serve into small dessert sized glasses. Top with your favorite fruit, chocolate shavings or other garnishes.

CHOCOLATE CHIA PUDDING

Steps:

• Whisk 2 cups coconut milk, cocoa powder, maple syrup, vanilla extract, and salt together in a bowl; fold in chia seeds. Transfer mixture to a large jar with a lid; allow to rest for 5 minutes. Alternate gently rotating jar (30 seconds) and resting (4 minutes) for another 20 minutes.
• Refrigerate chia mixture, 8 hours to overnight.
• Transfer chia pudding to a bowl. Mix shredded coconut and coconut sugar together in a bowl. Drizzle 1 tablespoon coconut milk over pudding; top with whipped cream and shredded coconut mixture.

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 BREAKFAST PUDDING

Steps:

• In a large bowl, whisk together the milk, chia seeds, cocoa, honey and vanilla. Cover and refrigerate at least 1 hour and up to overnight.
• Stir the pudding before spooning into bowls. Serve topped with a sprinkle of granola.

CHOCOLATE CHIA SEED PUDDING

Steps:

• Mix cocoa powder, brown sugar, and instant coffee powder together in a bowl; stir until no lumps remain. Fold chia seeds into the mixture. Pour milk into the bowl and stir to incorporate; let the mixture sit a few minutes before stirring again. Repeat resting and stirring a few times over the course of 20 minutes.
• Cover the bowl with plastic wrap and refrigerate 2 hours to overnight.
• Drizzle honey over the pudding to serve.

CHOCOLATE-COCONUT CHIA PUDDING

Steps:

• Combine almond milk, chia seeds, coconut flakes, cocoa powder, sugar, and vanilla extract in a bowl. Mix thoroughly until well combined. Cover and refrigerate for 1 hour. Top with banana or other fruit of choice.