Chocolate Chia Pudding
Meredith Youngson's healthy recipe for a superfood-filled chia pudding that almost tastes like brownie batter.
Ingredients
- 1 cup canned full-fat coconut milk plus more as needed
- ½ cup water
- 1 tbsp raw cacao powder
- 1-2 tbsp maple syrup
- ¾ tsp vanilla extract
- ¾ tsp chaga powder optional
- pinch salt
- 3 tbsp chia seeds
- granola, toasted coconut flakes and strawberries and/or raspberries for serving (optional)
Instructions
- In a medium-sized jar or bowl, combine the coconut milk, water, cacao, 1 tbsp of the maple syrup, the vanilla, chaga (if using) and salt. Whisk well. Stir in the chia seeds. Taste and add the remaining 1 tbsp maple syrup if necessary.
- Cover and refrigerate for at least 3 hours or overnight, until the chia seeds have absorbed the liquid and the mixture has a pudding-like consistency. (If the mixture is thicker than desired, stir in a splash of water or milk.)
- Serve with any or all of the suggested toppings.