Chia Chocolate Pudding Recipe Recipes Recipe For Deviled

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 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.

CH-CH-CH CHIA SEED SUGAR-FREE CHOCOLATE PUDDING

Steps:

• Blend water, cocoa powder, apricots, walnuts, and stevia together in a blender until smooth.
• Stir blended cocoa mixture and chia seeds together in a bowl. Let pudding sit until thickened, about 30 minutes. Transfer pudding to a serving bowl, cover with plastic wrap, and refrigerate until serving.

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:

• 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 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-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.