Mexican Spiced Chocolate Chia Pudding
Makes approx 2 serves of all natural, thick and creamy, decadent, rich, velvety smooth, seriously chocolatey, secretly healthy, perfectly spiced chia pudding
Another HUGE shoutout to Better With Cake for always dreaming up the most incredible recipes!
1/4 cup of coconut yogurt (or Greek style yogurt)
1/2 cup unsweetened vanilla almond milk (or milk of choice)
3 Tablespoons of chia seeds
1 Tablespoon of Coco Loco
1 Tablespoon of coconut butter/oil
1/4 teaspoon of espresso – optional but recommended
1 teaspoon of Happy Hemp
1 scoop of Hemp Protein
A pinch of salt
Optional but recommended for serving;
1 teaspoon of shredded dark chocolate (or cacao nibs)
Coconut yogurt (or yogurt of choice)
1 – Place all pudding ingredients into a small bowl or jug and stir to combine.
2 – Cover and refrigerate for at least 4 hours, (or overnight). Make sure you go and give it a little stir every now and again to remove any lumps and just to make sure those cheeky little chia seeds haven’t settled at the bottom of the bowl.
3 – Once your pudding is nice and thick, place the mixture into your food processor or blender and process until smooth and creamy. If you don’t have texture issues like me you can skip this step and simply stir and serve as is.
Taste and adjust sweetness if necessary, you could add a little maple syrup, honey or some extra stevia/vanilla if you like your pudding on the sweeter side.
4 – Pour your pudding mixture into cute little cups or bowls and place it back in the fridge for at least 30 minutes chill and re-set before serving (it gets a little warm and the consistency thins out with the friction created while blending).
6 – To serve, top with coconut yogurt (or yogurt of choice),if using, sprinkle with chocolate (or cacao nibs) and some extra cheeky chia seeds and chili flakes if desired.