When you puree chia seed pudding, it ends up being smooth and velvety similar to conventional pudding. In this dish for Mexican Chocolate Chia Seed Pudding, I likewise included cinnamon and cayenne– due to the fact that why not? It works for my breakfast shake, and it works truly well in this pudding too. Bonus: you can completely have this chia seed pudding for breakfast. Breakfast pudding! We’ll live like kings!
MexicanChocolate Chia Seed Pudding
An abundant, velvety dairy-free pudding made with chia seeds.
- 1/3 cup chia seeds
- 1 cup unsweetened almond (or other non-dairy) milk
- 2 tablespoon unsweetened cocoa powder
- 1 tablespoon maple syrup (I utilized Grade B)
- 1 tsp ground cinnamon
- pinch of cayenne (optional)
- Combine all active ingredients in a medium bowl.
- Cover and cool over night or a minimum of 8 hours.
- Transfer mix to a high-powered mixer and mix till totally smooth. If pudding is warm from mixing, go back to fridge till cooled. (Alternately, you can simply stir the pudding and consume it without mixing.)
This pudding is thick, nearly like a mousse. If you’ve mixed your pudding and choose you desire it a little thinner, include some additional milk. Be sure to mix the pudding till totally smooth– if you do not, it will be gritty! A high-powered mixer like the Vitamix works finest. Any sweetener you like will operate in this, and if 1 tablespoon of maple syrup isn’t sweet enough, do not hesitate to include more.