Chocolate Chia Pudding
Updated: Nov 16, 2019
As the holidays are approaching with our traditional Pecan & Pumpkin pies, I am determined to throw some "non" traditional recipes your way as well! Oh don't you worry, I have green bean casseroles & pecan galore recipes coming your way-- however, for today I bring you the SIMPLEST of desserts, a romantic dessert & just plain yummy.
Now those of you who have not experience chia seeds, they have A LOT of great nutritional properties. Aides in weight loss, heart health, colon health, provides 5X more calcium than milk & 3 X more iron than spinach. The list can go on & on! However, there is a texture thing involved. Chia seeds expand when wet & therefore get more of a chewy texture. I use to not be a fan of them, because they would get stuck in my teeth so bad. However, this recipe I balance it out, blend the seeds too, so it doesn't really happen much. Also with all the health benefits to it as well, the good out ways the "texture."
So omit chia seeds if you want.. but I love what it adds to this pudding & HIGHLY suggest it.
1 cup Enjoy Life chocolate chunks ( using this chocolate makes the recipe Dairy Free)
1 cup Coconut CREAM-- not milk, but cream. They sell in can
1 tbsp maple syrup
1 tsp vanilla extract
2 tbsp Chia Seeds (here is a brand I normally buy in store if I don't buy bulk!)
1. In a stove top pot, add chocolate & coconut cream. Turn on low, medium heat. Whisk until fully incorporated & melted. Stir in chia seeds, vanilla extract & maple syrup.
2. Add into a high power blender & blend on high for 1- 1 1/2 minutes. Then take a spatula & scrape it all out into a hand blender safe bowl. With your hand blender, blend on high for another 2 minutes. Then pour into 2 6oz ramekins (linked here) & refrigerate for up to 6 hours. Then top with fruit of choice and/or whip cream!
(( Must let set for flavors to meld & chia seeds to expand!)
When you make this recipe please make sure you tag me @honestfoodie_blog and #honestgrubhonestfoodie I love to share what you create!!