2 cups unsweetened almond milk (or your favorite non-dairy milk)
1/4 cup + 2 tablespoons chia seeds
1/3 cup 100% cocoa/cacao powder
1/4 – 1/3 cup pure maple syrup
2 teaspoons vanilla extract
pinch of mineral salt
In a medium sized mixing bowl, combine the milk, chia seeds, cocoa powder, maple syrup, vanilla and salt, whisk until blended. Be patient, it will take a good minute or so to blend in the cocoa powder.
Cover and place in the fridge to chill. Give a good stir after 30 minutes (this step is very important or you’re pudding will not set properly and you’ll have a soupy mixture), cover again and continue to chill. Stir again after 15 to 30 minutes. Pudding should be thickened and ready to serve within 4 hours, and will be at it thickest after 8 – 10 hours.
Serve as is, or with a few of the following…. (keep to a very small amount)
a few banana slices
berries (raspberries, strawberries, blackberries and/or blueberries)
kiwi, pineapple, cherries, or mandarin oranges
cacao nibs, mini chocolate chips, or shaved chocolate
dollop of whipped coconut cream
Serves 4 – 6 (use large ramacans or very small mason jars) Divide the recipe in half if need be.
To Make this a balanced meal:
Add protein powder to mixture. Either Grass fed whey or vegan.
Have a hard boiled egg on the side.