Wednesday, June 29, 2016

Dreamy Chocolate Chia Pudding

This can be made several days in advance, as it will keep refrigerated for 3 days. The longer the seeds sit, the more liquid they can absorb. Chia seeds are fiber beasts! They aid in digestion, and are loaded with Omega-3 fats, which improve brain function. Raw cacao is high in minerals like magnesium as well as antioxidants to protect our cells from damage. This dessert is so supportive that it gives me an excuse to eat chocolate pudding for breakfast!
By Katie Ring
Serves 4

⅓ cup chia seeds
1 ¾ cup Cinnamon-Vanilla Coconut Milk
2 Tbs raw cacao powder
1 small pinch sea salt
optional: maple syrup to sweeten, banana chips and granola, coconut whipped cream, toasted hazelnuts and cherries

-Soak chia seeds in coconut milk. Let sit for 10 minutes and stir.  Allow to sit for at least 10 minutes longer or overnight.
-In a medium mixing bowl, whisk hydrated chia seeds with remaining ingredients.  Add sweetener like maple syrup or stevia to your liking. Scoop into small bowls and serve with any of the optional toppings.  Indulge freely!