These coconut cocoa chia seed puddings (in mini mason jars!) are so incredible – you need to make them immediately. They’re vegan-friendly since they’re coconut-based but you could also make them with other milks including regular dairy, soy or oat. The best part about these is the many toppings that you could choose to maximize even more flavor, vitamins, minerals and antioxidants. Consider pomegranate seeds, chopped fruit or berries, nuts or seeds, or even a sprinkle of cinnamon or cayenne pepper for heat.
2 tablespoons cocoa powder
2 tablespoons maple syrup
1 1/2 cups unsweetened carton coconut milk
1/2 cup chia seeds
Add the cocoa powder, maple syrup, coconut milk, and chia seeds to a medium-sized mixing bowl and whisk it to combine. Whisk continuously until the mixture is completely combined without any cocoa lumps.
Cover the bowl with plastic wrap and refrigerate it for at least 3 hours, until the mixture is a thick, pudding-consistency. Stir the mixture after the first 30 minutes in the refrigerator to make sure the pudding will set correctly. Stir it again at 60 minutes. Divide it into separate containers or mason jars before serving.
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