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Chocolate Chia Pudding
Ingredients
- 1 1/4 Cup Silk Unsweetened Vanilla Almond Milk
- 2 Tablespoons Pure Maple Syrup
- 2 1/2 Tablespoons Caocao Powder
- 1/8 Teaspoon Ground Cinnamon
- Pinch of salt
- 1/4 Cup Raw Chia Seeds
- 2 Tablespoons Unsweetened Coconut Flakes
- 1/2 Tablespoon Pumpkin Seeds ( Optional )
- 1/2 Tablespoon Sunflower Kernels ( Optional )
Needed:
- 1 Wide Mouth 500 ml Mason Jar
Instructions
- Pour the Unsweetened Vanilla Almond Milk into a wide mouth 500 ml mason jar or seal-able container.
- Pour in the maple syrup.
- Add in the caocao powder.
- Also add in the ground cinnamon.
- Then add in the chia seeds.
- Add a pinch of salt.
- Add in the unsweetened coconut flakes.
- Lastly add in the pumpkin seeds and sunflower kernels. (Optional )
- Screw the lid onto the mason jar and shake it well.
- Refrigerate overnight. Give the jar a shake before going to bed and again the next morning. It is best to let the chocolate pudding sit in the refrigerator for at least 24 hours to allow the chia seeds to expand and thicken the pudding.
- Shake the jar once more before serving.
- ( Optional ) Top with more coconut flakes, pumpkin seeds and sunflower kernels if desired.
- Enjoy !
Notes
If you would like your Chocolate Chia Pudding to be sweeter just add more of the maple syrup.
Below are some of the brands used in this recipe:
