I liked this and really wasn't sure what to think at first. I followed the recipe exactly except using 1 percent milk and plain instant coffee, which worked fine. I also just mixed the honey in with the milk, but I liked that it still wasn't too sweet. After taking it from the fridge, I wasn't too happy with it at first. The chia seed texture was just so odd. The seeds were a mix of a gel and crunchy texture which did not work for me.
However, I decided to stick the pudding in the vitamix to whip it up. I normally use chia seeds in smoothies with no problem. It made the pudding nice and smooth at about 30 seconds on high. Chia seeds are so good for the stomach and I have not had any indigestion, today, which I normally do. I will definitely make this again, but double it to get more than 2 servings, and definitely blend it all together again when it is done chilling in the fridge.
Chocolate Chia Seed Superfood Pudding (Gluten-Free & Vegan)
INGRIDIENTS
1 1/4 cup unsweetened non-dairy milk (almond or coconut are my personal favs)
1/4 cup chia seeds
3 tablespoons raw cacao powder (baking cocoa will also work)
Dash of pink Himalayan sea salt
1 tablespoon organic maple syrup or raw honey
Dark Chocolate shavings for garnish
INSTRUCTION
Add all of the ingredients to a large glass jar with a lid, give it a quick stir, then put the lid on. Shake it like crazy to mix it all up. Refrigerate until very thick and pudding-like, at least 4 hours or overnight, shaking or stirring occasionally. Serve the pudding chilled with whatever topping you’d like. See my suggestions below.
Optional add ins/toppings
crystallized ginger, goji berries, nut butter, coconut, fresh citrus, bananas, nuts, pomegranate seeds, whipped coconut cream.
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