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Ingredients
- 1/3 cup chia seeds
- 1 cup full-fat unsweetened coconut milk (tip: add the contents of one full can of coconut milk to a blender and blend until smooth. This will make measuring the milk easier!)
- 2 tbsp raw unsweetened cacao powder
- 1 tbsp almond butter
- 2 tbsp pure maple syrup
- 1 tsp ground cinnamon
- For topping: Unsweetened chocolate chips and shredded unsweetened coconut (recommend the Enjoy Life brand of chocolate chips)
Ingredients
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Instructions
- Simply add all ingredients minus the chocolate chips and shredded coconut to a blender and blend until smooth.
- Pour into two bowls or two glass jars and refrigerate overnight, or for at least three hours before serving.
- Top with the chocolate chips and shredded coconut before serving.
- Enjoy as a quick and easy breakfast!
I’ve never tried chia pudding before. I can definitely see me adding this to my regular menu! It’s so tasty and satisfying!
I’m so glad to hear that you enjoyed this recipe, Summer!
What anyone recommended to replace the coconut milk? I’m really not a fan of coconut!
Hi Emma! You can use another dairy-free option such as almond milk (or milk with dairy if you prefer). ?
Is regular butter a suitable replacement for the almond butter? If not, is there a suitable replacement that isn’t nut-based?
Hi Tania! While we haven’t tried it in this recipe, sunflower seed butter is a popular nut-free alternative. ?
Not sure what I think about this one. The texture is a bit strange, kind of chewy. Is that what chia pudding is supposed to be like?
Hi Alice! Chia seeds do provide a unique texture when added to recipes. If you wanted to, you could certainly try a lesser amount of chia seeds the next time you try this recipe and it will make the pudding a little thinner. We hope this helps, Alice!